Quinoa Sourdough Bread

Thoroughly rinse 175 g of quinoa, then add water until the combined weight of the quinoa and water reaches 550 g (175 g dry quinoa + 375 g water). Bring to a boil and simmer over low heat for 10 minutes. Let it cool.

For the levain, mix the starter, water, and flour, and leave at a room temperature of 23-25°C for 10-12 hours until fully matured.

Combine all ingredients except the cooked quinoa in the bowl of a planetary mixer. Knead into a uniform dough.

Add the quinoa to the mixer bowl and knead the dough until gluten development begins and the quinoa is evenly distributed throughout.

Transfer the dough to a container and cover with a lid. Leave to ferment at a room temperature of 23-25°C.

Bulk fermentation takes 4-6 hours. At the beginning of fermentation, perform three stretch-and-folds at 30-minute intervals.

Divide the fermented dough into equal parts. Pre-shape into rounds. Let rest for 15-20 minutes.

Shape into batards or boules. Place the loaves seam-side up in bannetons.

Cold retard at 4-6°C for 16-18 hours.

Turn out the proofed loaves seam-side down onto parchment paper and score.

Bake in a preheated oven at 250°C. Bake with steam for the first 15 minutes at 230°C, then for another 15-20 minutes at 180-200°C.