20% Sprouted Black Quinoa 30% Sprouted Spelt SD
Conclusion of this bake: sprouted black quinoa really tastes amazing. Seriously.
20% Sprouted Black Quinoa 30% Sprouted Spelt SD
Dough flour (all freshly milled):
150g 50% Whole spelt flour
90g 30% Sprouted spelt flour
60g 20% Sprouted black quinoa flour
For leaven:
10g 3.3% Starter
35g 11.7% Bran sifted from dough flour
35g 11.7% Water
For dough:
265g 88.3% Dough flour excluding bran for leaven
127g 42.3% Water
90g 30% Whey
80g 26.7% Leaven
9g 3% Vital wheat gluten
5g 1.67% Salt
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305g 100% Whole grain
257g 84.3% Total hydration
Sift out the bran from dough flour, reserve 35 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.
Combine all leaven ingredients and let sit until ready, around 3.5 hours (26.3°C).
Roughly combine all dough ingredients except for the leaven and salt, autolyze for 15 minutes. Knead in the reserved ingredients and ferment for a total of 2 hours. Construct a set of stretch and fold at the 15 minutes mark.
Preshape the dough and let it rest for 20 minutes. Shape the dough then put in into a banneton. Retard for 12 hours.
Preheat the oven at 250°C/482°F. Let the dough warm up at room temperature for 20 minutes. Score and spritz the dough then bake at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.
If your fridge is like mine, you’d know that even fridge temperature can be one of the variables in baking. My fridge changes temperature according to its mood, ranging from 0°C to 4°C. This past week, it decided that it’d function at close to the freezing point. How did I know? Well, the cucumber turned partially frozen at the top shelf and the dough was rock-hard after the retard… Despite being bulk fermented till quite proofy, the dough was a bit under-proofed eventually.
The flavor of this bread suits my taste well. It has a nice balance of acidity and sweetness, not having too much or too little of either. Both sprouted spelt and black quinoa contribute to sweetness and maltiness yet it’s the latter that makes this bread special. Un-sprouted black quinoa is slightly bitter, which is not necessarily unpleasant. However, the bitterness is replaced by nuttiness when sprouted, adding much depth to the loaf.
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Comments
Ok.. the bread looks nice.. but the rest of the food looks amazing! Yum!
Making food looks pretty is definitely easier than making bread so. Just keep it tidy and get lots of colors into a dish. Yet for bread, it needs to have a blistery and gelatinized crust, a soft and moist crumb, and maybe an elegant ear... There's still plenty to work on for both food and bread :)
How can you do this to us ? The bread is great but I would LOVE recipes for the food ! (Especially the curry !) What a great cook !
All the best - Merlie.
Here are the recipes for the curry and the mole sauce. I'm not one to follow recipes strictly so my version wasn't exactly the same as that the blogger. You probably can tell that already from my not-so-usual bread formula :) For instance, I subbed homemade garam masala for some of the whole spices to save time and added baby potatoes to the curry. For 9 out of 10 times, my dishes aren't based on any recipes. Rather, they're randomly made by combining whatever I have on hand and sounds good to me at the moment. That said, most of my inspirations indeed come from other's creations.
Thanks for the compliment, Merlie! I enjoy cooking curries a lot. It feels magical how different spices blend together and become one uniquely flavored dish. Glad you like the food and I hope you'd create your own versions soon :)
So very kind of you to share these recipes Elsie. I look forward to trying them !
Merlie.
All of it! How did the quinoa sprout for you? The one time I tried, only a very small percentage sprouted.
Quinoa doesn't seem to sprout very well, be it the red, white or black variety. Only a tiny proportion of it showed its tiny tail after 24 hours. That didn't bother me though, as it smelled very "fermented" already. I'm sure you get what I mean, we know the sprouts are ready when they develop a somewhat fresh/grassy aroma. They also have that distinctive scent of sprouted grains while dehydrating in the oven. That's why the bread still tastes very different from one made with non-sprouted quinoa, much sweeter and less bitter.
Thanks for the praise, Danni! If I remember correctly, you used white quinoa for your quinoa loaf. Do try sprouting black or red quinoa next time, they contribute significantly more to the overall flavor in comparison.
I agree with the previous posts....nice bread but it's hard to pay attention to the bread with all that delicious looking food. You are obviously a lover of good food as evidenced by your eclectic taste and preparation of so many different dishes, all look amazing! Apart from bread, you may enjoy a new Netfilx series, "Street Food", it is beautifully filmed and for those of us enthusastic about food and the basic humanity of preparing and serving food, an opportunity to explore and experience a variety of different foods, really an amazing series, I think you might like it.
I'd assume that you're a food enthusiast as well :) You're right, there's a high chance I'd enjoy watching the series. I do rely on the media a lot for cooking and baking ideas as there's such a great variety of food cultures to discover. While spending my summer holiday in Toronto two years ago, I was so overwhelmed by the abundance of food TV programs available that I glued to the TV every day! Do you follow any food bloggers or instagrammers? There're plenty I like in particular... Maybe a bit too many to be listed.
Thanks for the recommendation! I'll surely check it out later. For the meantime, let me focus on my exams...
I love the idea of the sprouted quinoa in this one. I have to add that to my soon to be baked ideas. I just have to make the time to do some sprouting again as time is limited, especially since I am so far behind with my gardening this year. We have had so much rain and the weather this spring just has not been very nice yet.
The bread looks terrific and I can almost taste the nutty flavor combo. I can't say much more about your fantastic cooking collection :). You have such creativity in your cooking and of course your baking as well.
I enjoy watching the cooking shows as well....I wish I had the time to cook more creative dishes, but lately that's not realistic. Will have to continue to live through your beautiful tasty dishes!
Best Regards,
Ian
when compared with other grains. Since it's so tiny, it tends to flow on water and can be easily flushed away while rinsing... I usually keep it in a sieve throughout the whole process instead of transferring it to another container like I do with other grains. It's worth the effort though, for it really contributes a lot of flavor.
Glad to know that you like cooking shows as well. I read a survey from elsewhere reporting that the number of people who watch food shows far exceeds that who actually cook. Funny how we rather spend time watching food than cooking something we can really taste ourselves! In HK, most food channels are paid channels, which we don't purchase. I'm thus safe from binge watching. Fortunate for me! Who knows what'd happen to my GPA if I got to watch TV all day :)
Thanks for the compliment, Ian! Hope you'll get more time to cook and bake soon!