Sprouted Quinoa Kamut Sourdough
While searching for ideas on what to include in my next batch of 12 loaves, I came across this: http://www.25bestbakers.com/recipes.html?ID=12. I had all the ingredients on hand so with a few minor tweaks in ingredients from the recipe and using my usual procedure, here it is:
Makes 3 loaves of ~870 g raw weight each
75 g quinoa (I used half red, half white quinoa)
75 g kamut berries
Water, enough to soak
900 g strong bakers unbleached flour
115 g high extraction Spelt flour (135 g Spelt berries)
125 g high extraction kamut flour (145 g Kamut berries)
860 g water
50 g freshly ground flax seeds
30 g yogurt
26 g Pink Himalayan salt, 26g
145 g sprouted quinoa, coarsely ground
115 g sprouted kamut, coarsely ground
250 g 100% hydration levain (procedure in recipe)
Extra bran and flour for feeding the levain
3 days before:
- Place 75g organic quinoa and 75g organic kamut in a clear container, cover completely with room temperature water and soak for 3-4 hours. Drain well and rinse. Keep on counter and rinse every 8 hours or so. When you see the grains beginning to sprout, place them in the fridge until needed. This took about a day and a half for me. I never did see any sprouts on the red quinoa and the white sprouted very erratically. I forged on anyhow. The Kamut on the other hand sprouted very nicely!
Mid afternoon the day before:
- Mill the berries and sift to obtain the needed amounts of high extraction flours. Save the bran for dusting the baskets, feeding the levain as well as for another use such as Cranberry Banana Bran Muffins: http://cutterlight.com/2015/07/05/cranberry-banana-bran-muffins/amp/
- Place the high extraction flours in a tub and add the unbleached flour to it as well as the freshly ground flax. Cover and set aside.
- Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g bran. Let rise in a warm place.
The night before:
- Rinse the sprouts, grind them in a food processor and place back into the fridge. (This step also can be done in the morning).
- Before going to bed, feed the levain 36 g of water and 36 g of AP flour flour including any left over high extraction flour. Let that rest in a warm spot overnight.
Dough making day:
- Feed the levain 72 g of filtered water and 72 g of AP flour and let rise 4-5 hours in a warm spot. I found that the inclusion of high extraction flour the night before really sped up the levain. It was already on the way down when I used it.
- Two hours before the levain is ready, mix 860 g water with the flours on the lowest speed in the bowl of a stand mixer until all the flour has been hydrated. This takes a couple of minutes. Autolyse for a couple of hours.
- Once the levain is ready, add the salt, the yogurt, the sprouts and the levain to the bowl. Mix on one for a minute to integrate everything, mix on speed 2 for 5 minutes.
- Remove dough from bowl and place in a covered tub. Let rest 30 minutes.
- Do 4 sets of folds at 30 minute intervals, then do another set an hour later. About 40 minutes later, the dough was rising quite quickly so I gave it another fold and placed the dough in the fridge. It stayed there for 4 hours. The dough almost doubled. I prefer a 25-50% rise but oh well...
- Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~870 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter.
- Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities or big bubbles. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
- Sprinkle half rice/half AP flour, and then bran (I forgot the bran!) in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours.
- The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.
- Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, and bake for another 17 minutes at 425 F. Internal temperature should be 205F or more.
These used a bit more flour than my usual base of ~1100 grams so I got slightly bigger boules. I was a bit worried that they wouldn’t fit in my pots, but the loaves had plenty of room to spring nicely. I am very pleased with these. Hopefully the crumb is as nice as the outside.