15 g active sourdough starter
30 g bread flour
30 g water, at around 78F/26C
270g bread flour
30g whole grain emmer flour
249g water, at around 78F/26C
60g sourdough levain
25g popped quinoa
1. Make the levain:
Mix up the levain and rise at around 78F/26C for 5 hours or until peak.
2. Prepare the main dough:
3 hours after mixing up the levain, you can start preparing the main dough:
•In a bowl, add flours and water, and mix until just combined. Cover and rest/autolyse for 2 hours – until the levain is ready.
3. Add levain and salt:
•Add levain to the main dough and hand mix using the Rubaud mixing method (or whatever mixing method you prefer). I mixed for about 3 minutes.
•Rest 30 minutes.
•Add salt and hand mix for another 3-4 minutes.
4. Fermentation process:
I let my dough ferment/proof for 6.5 hours at 75F/24C, including one lamination and four coil folds. I added the quinoa during lamination. Each fold was separated by around 60 minutes in this order: fold, lamination, fold, fold, fold.
5. Overnight rest:
When the dough had finished fermenting, I shaped it, placed it in my banneton, and transferred it to the fridge for an overnight cold-proof.
I baked the bread directly from the fridge in a preheated cast iron combo cooker at 500F/260C for 20 minutes. Removed the lid, turned down the heat to 430F/220C, and baked for another 15-20 minutes until dark golden.
*to make popped quinoa: add quinoa to a dry pan. Heat up on high heat while stirring, until the quinoa starts to ‘pop’ and turn golden brown.