Ingredients
Scale
- 1 cup active sourdough starter (bubbly and doubled)
- 1/2 cup quinoa (dry, any color)
- 3 cups bread flour
- 1/2 cup whole wheat flour
- 1 1/3 cups filtered water (warm)
- 1 1/2 teaspoons sea salt
Instructions
- Prep quinoa. Soak quinoa overnight in a 1:1.75 ratio with water to soften the grains and reduce cooking time. The next morning, microwave the soaked quinoa for 1-2 minutes until bubbling occurs, which signals proper cooking. Allow to cool completely before incorporating into your dough, as hot quinoa can kill the beneficial bacteria in your sourdough starter.
- Mix the dough. Begin by combining your active, bubbly sourdough starter with warm water (around 80°F works best). Add whole wheat flour first to provide structure and nutrition, then gradually incorporate bread flour until the mixture forms a shaggy, rough dough. Don’t worry if it looks messy at this stage. Cover and rest for 45 minutes during autolyse, which allows the flour to fully hydrate and develop gluten naturally.
- Add salt. Gently incorporate salt into the dough using wet hands to prevent sticking. Salt strengthens gluten development and enhances flavor while controlling fermentation speed. This marks the beginning of bulk fermentation, where the dough will transform from rough to smooth and elastic.
- First folds. Perform stretches and folds every 30 minutes for the first 2 hours. Using wet hands, grab one edge of the dough, stretch it upward, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat this motion four times total. This technique builds gluten structure without aggressive kneading.
- Add quinoa. During your second fold session, gently work the cooled quinoa into the dough. Don’t worry about perfect distribution initially—the quinoa will spread naturally through continued folding sessions. The grains add delightful texture and nutty flavor while boosting the bread’s nutritional profile.
- Bulk fermentation. Continue the fermentation process for 4-6 hours total, depending on your kitchen temperature. The dough should increase by 50-70% in size and develop a jiggly, alive feeling when gently shaken. Warmer environments accelerate fermentation, while cooler conditions slow it down.
- Shape. Turn the dough onto a lightly floured surface and pre-shape into a loose round. Let it rest for 20 minutes to relax the gluten, then perform your final shaping into a tight boule or batard, creating surface tension that will help the bread rise properly during baking.
- Final proof. Place your shaped dough seam-side up in a banneton or bowl lined with a floured cloth. Refrigerate overnight for optimal flavor development—the cold, slow fermentation creates complex flavors and makes the dough easier to score.
- Bake. Preheat your Dutch oven to 475°F for at least 30 minutes. Score the dough with a sharp blade or lame to control expansion, then bake covered for 30 minutes. Remove the lid and continue baking for 15-20 minutes until the crust is golden brown and the internal temperature reaches 200°F.
Notes
The poke test is your best friend for determining proofing readiness—gently poke the dough with a floured finger. It should spring back slowly, leaving a slight indentation. If it springs back quickly, it needs more time. If it doesn’t spring back at all, it may be over-proofed.