The Fresh Loaf

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Sorghum, Rice & Quinoa SD Bâtard

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Laura T.'s picture
Laura T.

Sorghum, Rice & Quinoa SD Bâtard

My last sourdough starter had an unfortunate accident in which it ended up all over my kitchen floor, along with pieces of its glass container. So, I started a new one and yesterday it was ready to use. I fed it about 2 hours before making this recipe. It turned out really great! Nice and reasonably light with a good amount of sour flavour.  

  • 150g 100% hydration starter (mine is mainly rice and sorghum flour, with a little red teff)
  • 400g water
  • 21g psyllium husks
  • 11g salt
  • 110g corn starch
  • 110g stone-ground white rice flour
  • 150g sorghum flour
  • 40g very coarsley ground quinoa (I just bashed it up in a mortar and pestle)
  • Brown rice milk, for glazing (optional, but gives a more attractive finish)
  1. Dilute the starter in the water and whisk in psylliu until emulsified.
  2. Leave covered for 30 minutes.
  3. Sprinkle over salt.
  4. Mix together the flours and quinoa.
  5. Add to the starter mix and knead until it comes together to form a dough.
    Note: You only need to knead until it comes together, as gluten free bread does not require development of the gluten strands through kneading - just make sure it's well mixed and smooth.
  6. Form a ball and leave to rise in the fridge overnight in a covered and oiled container.
  7. The next day, knock back the dough and form into two bâtards.
  8. Cover and leave to prove for an hour.
  9. While the bread is proving, preheat the oven with a stone to full temp (This is 250c on my oven).
  10. Uncover the loaves, brush with a little brown rice milk, slash and transfer to the oven.
  11. Bake for about 25 minutes, turning halfway through if neccassary, until a dark reddish brown colour is acheived.
  12. Leave to cool COMPLETELY before cutting the bread, otherwise the texture will be gummy.

Comments

evonlim's picture
evonlim

very nice indeed, thanks for sharing

evon

Laura T.'s picture
Laura T.

Thanks Evon :) One day my breads might be almost as beautiful as yours I hope!

Juergen Krauss's picture
Juergen Krauss

Laura, your posts have been a great inspiration for my GF experiments, and the  journey continues...

I have been working mostly with rice flour over the past couple of weeks, and I start getting a feel for it. 

Thanks for posting,

Juergen

Laura T.'s picture
Laura T.

Thanks Juergen! That's great! Would love to hear more about your breads :)

Juergen Krauss's picture
Juergen Krauss

Hi Laura, I will write a more comprehensive post in due time, but to satisfy your curiosity, 

here is a photo of my rice sourdough, I feel quite comfortable about the process:

The data: Brown rice 60%, potato starch 20%, tapioca starch 20%, salt 2%, Psyllium 3%, water 98%. Rice sour at 60% hydration, with 10% mature starter. Half of the rice flour is from rice sour.

Now the failure. I should call it Beagle Bread ...

a sourdough with quinoa and buckwheat...

Cheers,

Juergen

 

Laura T.'s picture
Laura T.

The first one looks great! I need to get myself some buckweat and brown rice to experiment with. I've tried grinding quinoa into flour at home but my foodprocessor isn't up to the job! What do you think happened with the second loaf? If you feel like exchanging notes feel free to message me your email :)

Juergen Krauss's picture
Juergen Krauss

Hi Laura,

I am very comfy with my quinoa sour (similar formula as the rice). But baking the quinoa sour is a bit harder. If I don't cool it very carefully it deflates like a balloon. I have a feeling that buckwheat somehow enhances this characteristic. I need to get a better understanding of buckwheat on its own.

I have a simple hand-crank mill to do my milling, the Bio Muehle:

 

http://www.jupiter-gmbh.de/en/products/manual-appliances/muehlen.html

and I am gaining muscle material on my arms ...