I found a new game for my leftover cooked grains called “does it sourdough?” and yes, quinoa is lovely in sourdough.
Next stop is going to be couscous I think, alway cook too much of the stuff. Ohh with maybe tahini?…. Anyways.
Recipe notes – I also been adding a bit of milk with the dough for the last couple of loaves. A couple people that I know don’t like sourdough because they feel it is too “chewy”. I slightly understand what they mean. Sourdough compared to supermarket normal sliced white loaves can have a bit more chew to them. I have observed though adding a bit of milk really soften the crumb of the bread. This loaf recipe is also on the more liquid side, which at the moment I am favouring. As you can see below. It is a bit harder for it to properly shape it just slightly slumps.
Adding thyme would have been a nice touch but I killed my thyme plant within a week of buying one. But still hopeful it is just in very deep hibernation will miraculously resurect (after all Easter Monday is coming up). But anyways no thyme at the moment.
And finally I made one huge Bannaton, so if you are making two medium boules adjust the baking time.
- 350g water
- 22g salt
- 160g starter
- 500g white bread flour
- wholemeal bread flour
- 70g milk
- 250g cooked quinoa
- In a small cup add 22g of hot water and dissolve the salt. Leave to cool.
- In a large bowl add water + milk+ the starter and mix to dissolve.
- + add all the flour + quinoa+ the now tepid 22g salt water
- Mix until combined
- Cover with a plastic freezer bag and leave in the fridge for 20 hours.
- Scoop out your dough on a clean floured surface and shape your dough and put it in a bread proofing basket.
- And leave the dough at room temperature for another 2 hours. Preheat the oven at 260C˚ with the Dutch Oven inside. Leave the dutch oven for a least 30 min at 260C˚.
- Slash the top and Bake at 260C˚ for about 45mins with the lid on. Take off the lid and lower the temperature to 230C˚ for another 20min.
- Take it out of the oven and let cool for an hour.