The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Quinona makes the bottom of my loaf burn

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MTulloss's picture
MTulloss

Quinona makes the bottom of my loaf burn

I've been having fun trying out the recipies on the site and have gotten to the point where most (well, lightly less than most) of the time my white and whole wheat (and low percentage rye) sourdough bread come out nice.  I love the flavor of quinona so I tried substituting 10-20& of the wheat flour with quinona.  The result is some of the best looking and formed bread to come out of my oven.  It tastes great, but except for one experiment when I took it out too early and it was raw inside, the bottoms of every loaf are burned.  Does the quinona burn easier?  Does it absorb more water and make the crust dry out and burn sooner?

I could probably fix this by changing the temperature but I've just gottent used to timing out breads at 475 (I use a clay pizza stone and a steam pan in the bottom of the oven)  and I'm not sure how to adjust to avoid burning.  I always burn the bottoms of most of my quick breads, which cook at lower temperatures, so I'm thinking there must be a fairly obvious solution that I'm missing.

Doc.Dough's picture
Doc.Dough

Do you mean quinoa? Try putting a piece of foil on the stone, shiny side down. I think your heat transfer coefficient from the stone to the bread is too high and if you don't want to reduce the oven temperature you have few choices except to preheat for less time, or slow down the calories between the stone and the dough.

MTulloss's picture
MTulloss

I will try the foil trick and let you know if it works.  The thing that puzzles me is why I do not have a problem with wheat flour breads in the same circumstances.

asfolks's picture
asfolks

You could always use the seeds instead of the flour. I made this one yesterday.

MTulloss's picture
MTulloss

That is so beautiful, have you posted the recipie?

asfolks's picture
asfolks

It's Hamelman's Five Grain Levain formula. I just replaced all of the seeds and grains in the soaker with quinoa. It's really tasty!

MTulloss's picture
MTulloss

undercooked on the bottom, however tried to go halfway by using parchment and finally got a cooked loaf that wasn't burned on the bottom.  The flavor was amazing, not its time to up the amount of the Q flour and see what I can get away with.