Refresh the rye starter for a couple of days prior to baking. This loaf will not rise much, but the starter will add complexity to the finished flavour.
Combine all of the ingredients and mix thoroughly to combine. Divide in two, shape into rough rounds and place into bannetons floured with rye flour. This bread does not require kneading, or a bulk ferment. Proof the loaves at room temperature for 4-6 hours, or proof for 4 hours then refrigerate overnight.
Preheat oven to 200˚C with a lidded cast iron pot (“Dutch Oven“) on the middle shelf. Bake loaves one at a time for 45 minutes with the lid on, then reduce the temperature to 180˚C and bake for 15 minutes with the lid off.
Cool on a wire rack for two hours before slicing. Slice thinly.
Cooked quinoa gives a slightly nutty taste and a chewy texture to this bread, and using red quinoa specifically gives the loaf a dramatic colour. I have used quinoa in sourdough breads before, but never in this quantity – the finished loaf is peppered with quinoa throughout the crust and crumb.
This is another high hydration loaf that benefits from the “stretch and fold” method of kneading. The quinoa adds a little water to the mix too, but shouldn’t be a problem as long as it is worked in with the rest of the ingredients.
Red Quinoa Sourdough makes 2 large loaves
250g red quinoa, soaked overnight, cooked and cooled
400g rye starter at 150% hydration
400g strong white flour
400g wholemeal flour
650g lukewarm water
Refresh the starter at least 8 hours prior to mixing, or overnight.
Combine all of the ingredients in a large bowl. Autolyse for 20 minutes.
Stretch/fold the dough 10 times. Rest in the bowl for 10 minutes, then repeat this process twice more.
Stretch/fold every 30 minutes for the first three hours of the bulk ferment (6 times in total).
Rest for a further one and a half hours.
Divide the loaves and shape into rounds. Rest for 5 minutes, then shape and place into well floured bannetons. I flour my bannetons with rice flour. Flour the loaves well and place into plastic bags.
Retard in the fridge overnight.
The day of baking, preheat the oven to 235˚C with a ‘Dutch oven‘ (le creuset style pan with lid) on the middle shelf.
Bake the first loaf straight from the fridge: turn the loaf out onto a well floured bread peel or the back of a baking tray. Remove the Dutch oven carefully, and take off the lid. Slide the loaf into the Dutch oven, replace the lid, and place back into the oven. Bake for 30 minutes with the lid on, and a further 15 minutes with the lid off.
Repeat with the remaining loaf.
Cool on a wire rack for at least 1 hour before slicing.
Whole, soaked grains add a fantastic flavour and extra nutrition to a loaf of bread. Over the weekend, since we were running low, I decided to make two large loaves of sourdough with a range of different grains and seeds thrown into the mix.
In order to get the best out of the grains, both in terms of flavour and digestibility, an overnight soaking is required. I timed this loaf to be baked on the same day of mixing – no overnight retardation. This meant that the starter needed refreshing a couple of days before, and on the night before at the same time as mixing the soaker. I also wanted to push the hydration of this loaf up to give it a lighter texture, so I increased the amount of water I normally use both in the starter and the loaf itself. In order to develop the gluten in the dough, I have used the “stretch/fold” method of kneading. Whilst the timings may seem a little over the top (a quick knead every ten minutes, then every half an hour) it is really very easy and does a fantastic job.
This loaf uses a combination of rye flour from the starter, and wholemeal spelt and white baker’s flour for the dough. The rye and spelt give an excellent flavour and colour, whilst the white flour lightens the texture further – something which can occasionally be an issue in wholemeal multigrain breads.
50g rolled spelt grains
50g rolled wheat grains
25g red quinoa
200g water at room temperature
400g rye starter at 150% hydration
400g white baker’s flour
400g wholemeal spelt flour
all of the soaker
Two nights before making the dough, refresh 50g of rye starter with 100g rye flour and 150g water.
The night before making the bread, mix the soaker ingredients and cover. Refresh the starter with 100g rye flour and 150g water.
The morning of making the bread, mix all of the ingredients in a large bowl. Autolyse for 20 minutes.
Stretch/fold the dough 10 times, rotating the bowl. Cover and leave for 10 minutes. Repeat three times.
Stretch/fold the dough 10 times every half an hour for three hours (six times). Cover and leave the dough for one more hour.
Divide and shape the dough, and place into bannetons extremely well-floured with rice flour.
Proof for two hours at room temperature. Preheat the oven to 240°C with a Dutch Oven (Le Creuset style cast iron pot with lid) on the middle shelf.
Upturn the bread onto a well floured peel. Carefully remove the Dutch Oven, remove the lid, slide the loaf in, replace the lid and place in the oven. Bake for 30 minutes with the lid on, and 15 minutes with the lid off. Reduce temperature to 230°C if the loaf looks too dark.
Repeat with the remaining loaf. Cool loaves on a wire rack before slicing.