The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bourke Street Bakery’s Rye and Caraway with unintentional sprouted quinoa.

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PiPs's picture
PiPs

Bourke Street Bakery’s Rye and Caraway with unintentional sprouted quinoa.

Nat has booked us a well deserved weekend away from the city rat race in the hinterland north of Brisbane as part of my birthday gift. This means a weekend away from the kitchen and the endless washing up I seem to create. 

Nat adores the Rye and Caraway loaf from the Bourke Street Bakery cookbook. So I have baked it for her/us so we may take it away with us for picnicking and the like.

While in Sydney earlier this year we found the bakery on Bourke St on the rainiest, windiest, coldest, most miserable day imaginable. It is tiny, really tiny. This particular day all the seating was taken, leaving us standing outside huddled under an umbrella with no room for coffee or a yummy tart. I was already holding a bag full of bread from other bakery visits (Sonoma and Iggy’s Bread of the world) so I had no room for further, so alas I have never tasted the original that this bread is based on. 

 
Desem to batter

As we are away, I refreshed my desem starter a day ago for another week in the fridge and used the discard to build a 100% hydration white flour starter which the formula calls for. Two feeds later the starter was bubbling, active and ready for use.

With my rye grain supplies sorely depleted I chose to use quinoa as the alternative grain soaker mentioned in the formula. The morning before mixing I soaked the quinoa in an equal weight of water.


Toasted seeds and sprouting quinoa

… Surprise …When I arrived home the quinoa had sprouted. I had no idea this was going to happen and it brought a rather big smile to my face.

I won’t publish the formula (for copyright reasons) as I didn't deviate from the original apart from using freshly milled whole wheat for 20% of the total flour. Lets just say it’s a sourdough at around 60%-65% hydration with a large proportion of liquid starter. It has aromatic additions of caraway seeds, cumin seeds, toasted sunflower seeds, rye starter and in my case sprouted quinoa grains.


caraway seeds, cumin seeds, toasted sunflower seeds and sprouted quinoa grains

It has been a while since I have had to knead dough at this hydration level. On a hot and humid Brisbane night, it was a 20min workout….but the work pays off for a beautiful silky dough leading to a soft crumb after baking. I cut the bulk ferment short by half an hour and gave the dough a nice long bench rest so shaping would be relaxed and agreeable.

Into the fridge straight away for a nine hour proof.


Waiting to load and steam


Upturned

One loaf will travel away with us for the weekend, while the other has come to work with me….half of it is gone already with lots of happy work colleagues.

Crumb is soft , aromatic and savoury…I heard someone sniffing all the way down our corridor at work before arriving in our room with a smile.

Best wishes to everyone spending time in their kitchens this weekend … See you all next week.

Cheers, Phil

Comments

Janetcook's picture
Janetcook

Phil,

Once again your pictures are a pure delight to behold.

The loaf is beautiful.  Wonderful crumb and the crust - wonderful color and so thin. Looks scrumptious!

Enjoy your weekend away...

Take Care,

Janet 

 

 

PiPs's picture
PiPs

Cheers Janet,

Loaf did get great colouring :) ... and I was really surprised by the crust. I sometimes find that the retarded breads have a thicker, imposing crust. This one was thin and brittle. Spot on for some reason...shrug.

We had a great weekend ... coming to terms with city living again :)

All the best, Phil

tn gabe's picture
tn gabe

have you used cooked quinoa rather than soaked? i use quinoa instead of brown rice for a harvest bread based on PR's Struan. I've always cooked it rather than soaking and am wondering what if any disernable textural or taste difference the two methods may have. I guess I'll find out on my own as well, I can't resist finding out if my quinoa will sprout, too.

PiPs's picture
PiPs

Thanks tn,

I have only ever used quinoa as part of a strange breakfast porridge I made years ago. I think I may start incorporating it a little more as it has a really interesting flavour.

Cheers,
Phil

CaptainBatard's picture
CaptainBatard

Would have liked to have seen that smile! What a happy accident...

Great looking breads....the crumb looks moist and very tastey.

Judd  @ Weekendloafer

PiPs's picture
PiPs

Thanks Judd

It was more a look of total surprise followed by a smile ... a big smile. (yeah, easy pleased I know)

Cheers,
Phil

 

wassisname's picture
wassisname

That is a beautiful and delicious looking loaf.  I love it.  The crumb looks absolutely perfect.  Well done, Phil!

Marcus

PiPs's picture
PiPs

Thanks Marcus,

Just saw your Seedy Whole Wheaty Sourdough posting as well. I do love the aroma and flavour of the toasted seeds. For a lower hydration dough it was a beautiful soft crumb ... "open", but sensibly so ... no food falling through :)

Cheers,
Phil

lumos's picture
lumos

Your bread is always so beautiful to look and the post very inspiring. Thank you for sharing.

lumos

PiPs's picture
PiPs

Thanks Lumos,

Glad you found it inspiring ... tasted pretty darn good as well ... none left :(

Cheers,
Phil

 

Thaichef's picture
Thaichef

Hello Phil:

  Your bread left me speechless!  What a glorious looking breads!  Wow, wow, and wow.

Desem, I know that it is another type of starter. Care to tell us how you make it?  Thank you.

mantana

PiPs's picture
PiPs

Thanks Mantana,

The desem is essentially a wholewheat starter kept at low temperatures and low hydration with preferably freshly milled flour and filtered water. It has a mild wheaty flavour. Mine usually spends the week in the fridge before being refreshed twice before baking. There are some discussions on the desem in this posting.

Cheers,
Phil

Sheblom's picture
Sheblom

Your loafs look excellent ! I hoe to get loafs that looks half decent as yours!

PiPs's picture
PiPs

Thanks Sheblom,

just keep baking and enjoy the experience ... You will learn so much on this site. Even the "disappointments" usually taste great, so that's a bonus :)

Cheers,
Phil