Pain Au Quinoa
Original Formula | |||||||
50% Multi-Grain Quinoa Levain | |||||||
Source | |||||||
Total Weight | 2260 | ||||||
Serving | 2 | ||||||
Weight per Serving | 1130 | ||||||
Total Flour | 1100 | ||||||
Total Water | 880 | ||||||
Total Hydration | 80.00% | ||||||
Multi-grain % | 49.55% | ||||||
Build 1 | Build 2 | Build 3 | Soaker | Final Dough | Add-In | Total | |
Levain | |||||||
White Starter (100%) | 20 | 20 | |||||
Wholewheat Starter | 0 | ||||||
Rye Starter | 0 | ||||||
Yeast Water Levain (100%) | 0 | ||||||
20 | |||||||
Flour | |||||||
Extra-High Protein Flour (>14%) | 0 | ||||||
Bread Flour | 45 | 500 | 545 | ||||
AP Flour | 0 | ||||||
45 | 0 | 0 | 0 | 500 | 0 | 545 | |
Wholemeal Flour | |||||||
Wholewheat Flour | 45 | 450 | 495 | ||||
Barley Flour | 50 | 50 | |||||
0 | |||||||
45 | 0 | 0 | 0 | 500 | 0 | 545 | |
Liquid | |||||||
Water | 780 | 780 | |||||
Milk | 0 | ||||||
0 | |||||||
Yeast Water | 90 | 90 | |||||
0 | |||||||
0 | |||||||
0 | |||||||
90 | 0 | 0 | 0 | 780 | 0 | 870 | |
Others | 0 | ||||||
Yeast | 0 | ||||||
Salt | 25 | 25 | |||||
Wheat Germ | 0 | ||||||
0 | |||||||
0 | |||||||
0 | 0 | 0 | 0 | 25 | 0 | 25 | |
ADD-IN | 0 | ||||||
Cooked Quinoa | 275 | 275 | |||||
0 | 0 | 0 | 0 | 0 | 275 | 275 | |
Direction | |||||||
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.