Spelt quinoa sourdough bread

I have put in this bread a type of flour that I have not used before. I have milled the quinoa myself with a coffee grinder and added it in the bread. Although the quantity was not that much, there was a clear increase in flavour and taste. The bonus of this bread was... lovely raised ears.

  • 723ml water (32ºC)
  • 253g sourdough (100% hydration) 
  • 42g dried sourdough (you can replace it with wheat flour)
  • 265g quinoa flour
  • 405g spelt flour
  • 505g high gluten wheat flour (Manitoba type)
  • 37g organic liquid barley malt
  • 15g salt

  1. 10:45AM  Mix all ingredients together for 15 minutes, using a standing mixer.
  2. 11:00AM Cover the bowl with a lid and let it stand at 20ºC for 5h. This is the bulk fermentation phase.
  3. 14:30 Divide the dough in 3 and shape 3 oblong loaves.
  4. 14:45 Put the dough in bannetons and cover them with a plastic bag. Refrigerate them for ~8 hours.
  5. 23:05 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam. 
  6. Take the bannetons with the dough out of the fridge immediately after turning on the oven.
  7. 23:45 Score the loaves with a blade and put them in the oven on the hot stone. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 220ºC and continue to bake for another 30 minutes.


Macumani said...

Que preciosidad de pan !!
con quinoa me parece muy interesante , solo a manos
expertas como las suyas .. te admiro muchismo !!
un saludo

HungryShots said...

Thank you so much, macu perez perez.

allergiesfoodrecipes said...

This bread looks lovely - I must try it.
Since our family does not eat wheat, I will need to figure out what to use instead of the wheat flour - Have you tried using rye flour instead of the wheat flour?

HungryShots said...

AllergiesFoodRecipies, I have tried rye flour in many recipes. It gives a very sticky dough but the taste is amazing. Give it a try, I am sure it will work ;)

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