Description
This Same Day Quinoa Sourdough Bread recipe combines the health benefits of quinoa with the tangy flavor of sourdough, delivering a nutritious, fluffy, and crusty loaf ready within a day. The method uses stretch and folds to develop gluten and a Dutch oven to bake a perfect artisanal bread with a golden crust and soft crumb.
Ingredients
Sourdough Base
- 120 grams active sourdough starter (½ cup)
- 360 grams water (1½ cups)
- 5 grams sea salt (1 teaspoon)
Flour
- 500 - 600 grams all-purpose flour (4 - 5 cups)
Quinoa
- 100 grams cooked quinoa (from 30 grams dry quinoa)
Instructions
- Mix Starter and Water: Combine water, active sourdough starter, and sea salt in a large bowl to ensure the starter and salt are well dispersed into the water.
- Add Flour and Form Dough: Add at least 4 cups (about 500 grams) of all-purpose flour. Mix initially with a spoon, then with hands until all flour is incorporated, forming a coarse, shaggy dough. If too wet to handle, add more flour.
- Autolyse Rest: Cover the bowl airtight using plastic wrap, foil, or a plastic bag. Let the dough rest for 30 minutes to hydrate the flour and develop gluten.
- First Stretch and Fold: Perform gentle stretch and folds to begin gluten development. At this stage, incorporate the cooked quinoa by making a dent in the dough, folding the sides over the quinoa, and continuing normal folding.
- Continue Stretch and Folds: Complete a total of four sets of stretch and folds. Cover the dough between sets and rest 20 minutes after these initial folds.
- Additional Stretch and Fold: Perform one more round of stretch and folds after the 20-minute rest, covering the dough airtight again.
- Bulk Fermentation: Cover the dough and allow it to rise at room temperature for 6 to 8 hours until nearly doubled in size.
- Shape Dough: Transfer to a floured surface, pinch opposite ends together to form a tight dough ball.
- Prepare Proofing Basket: Lightly flour a bread basket or banneton lined with a tea towel. Place shaped dough inside with the pinched side up. Use a bench scraper to steady the dough if needed.
- Final Proof: Cover dough with a plastic bag and proof in a warm place for 2 hours. If the kitchen is cold, gently warm the oven, turn it off, then place the dough inside.
- Preheat Oven and Dutch Oven: Preheat to 460°F (238°C) with Dutch oven inside thoroughly heating.
- Score the Dough: Transfer dough from proofing basket to parchment paper, seam side down. Use a razor blade or sharp knife to make one deep cut on one side and optional shallow cuts for design.
- Prepare for Baking: Place parchment paper and dough inside the hot Dutch oven. Optionally, pour a little water between the parchment and Dutch oven to generate steam, then cover immediately.
- Bake: Bake covered at 460°F (238°C) for 35 minutes. Remove the lid and bake uncovered at 440°F (227°C) for an additional 12 to 15 minutes to develop a crispy golden crust.
- Cool: Remove bread from oven and place on wire rack. Cover loosely with damp kitchen towel and allow to cool for at least one hour before slicing.
Notes
- The quinoa adds protein and moisture, enhancing texture and nutrition.
- Adjust flour quantity as needed for proper dough consistency.
- Stretch and fold method develops gluten without kneading.
- Proofing in a warm spot is essential for good rise; use slightly warmed oven if needed.
- Using a Dutch oven traps steam for better crust formation.
- Allowing bread to cool fully prevents gummy texture inside.
- Sourdough starter must be active and bubbly for best results.
