Pain Au Quinoa
|50% Multi-Grain Quinoa Levain|
|Weight per Serving||1130|
|Build 1||Build 2||Build 3||Soaker||Final Dough||Add-In||Total|
|White Starter (100%)||20||20|
|Yeast Water Levain (100%)||0|
|Extra-High Protein Flour (>14%)||0|
|1) Autolyse||1 Hour|
|Disolve Levain in warm water (withholding 30G) add flour and mixed until no dry bites Left|
|2) Add Salt and remaining Water, incorporate it with Pincer Method|
|3) Give 2 Stretch and Fold within the First Hour|
|4) Go into the fridge for 4 hours (as I went out for yumcha)|
|5) Take it out of the fridge and fold in cooked Quinoa|
|6) Give it another 3 S&F|
|7) Total Bulk Fermentation||8 Hours|
|8) Divide and let it rest for 30 min, it felt a little dry more like a 70% dough|
|9) rest for 30 Mins and Shape|
|10) baked Cover 30mins and uncovered for 25 Mins|
This bread is inspired by Chad - Tartine No.3 as I have some left over quinoa from the night before, I incorporated it into my bread. which is the best way to kill off any left over which my families arent very keen on.
As I got a few thing to do that day so I have retard the dough a few times, they werent for flavor development. Here's a few pic of the loaf.
I think it is still slightly over-proof, I shouldnt have warm up the dough
Even though there is a slight flaw with my proof time, Im still lucky enough to achieve such oven spring n open crumb.
Maybe is becoz of the amount of quinoa i added, its taste is pretty apparent in this bread.