Quinoa flakes in bread, it's a great way to enrich the dough. Especially for kids, when they are not big fans of quinoa in any form. But I personally love this grain, it's so rich in microelements and very nutritious. That's why I'm so glad that I found a way to add this wonderful superfood to my kids meal in the form of flakes, moreover these flakes create a nice bread crumb 😉
INGREDIENTS:
🔹330 g bread flour (King Arthur organic)
🔹20 g spelt flour
🔹hydration 75% (262 g water- you should decide by your flour how much water to add, the consistency is not very liquid)
🔹70 g of an active sourdough starter (100% hydration)
🔹30 g of quinoa flakes
🔹7 g salt
🔹10 g of butter
DOUGH HANDLING:
⏰ 1 h of autolyse in the fridge (water+flour+quinoa flakes), then add starter and mix for 3 min in a stand mixer at a low speed - 30 min rest
⏰ then we add salt and mix the dough for 10 min more at 1-2 speed in the mixer until the dough is smooth and strong, and then add soft butter at the very end of mixing.
⏱ 7 hours of a total bulk fermentation at 76 F (24 C): lamination - 1h after mixing, 1 set of coil folds 1h after the lamination. The dough had the rise of 100% in a spy glass before shaping.
100% growth is ok for my flour and hydration, cause it's quite strong and the gluten was nicely developed. If your flour is weaker or the dough is more liquid, you can start shaping at a 70% growth rate.
No preshape, shaped as a batard, a warm retard for 10 min, then
❄️ + 12 hours of a cold retard 3-4°C (38 F°).
Baked in the dutch oven (10 min with closed lid 450° F (230° С), 15 min - the lid is still closed 420° F (215° С), 15 min without the lid 390° F (200° С).
