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Our God is a God of Nations:
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Sunday, 14 May 2017


With thanks to Yossi Hazan
for this recipe

Quinoa Sourdough Bread
(A) 80g active sourdough
      365g water
      375g bread flour
      125g whole wheat flour

(B) 11g salt
      40g red quinoa

1. mix (A) well & left to autolyse for 1.5 hours
2. add 11g salt, mix well & leave for 30min
3. pour boiling water over quinoa and leave to soak for 30min, drained
4. do 4 sets of stretch & fold @30min interval, add quinoa during the 1st snf
5. after 4 sets snf, leave on counter for 2-3 hours until it grows about 75% & you see bubbles
6. put dough in fridge for 24 hours
7. next day, pre shape straight from the fridge, rest for 20min 
8. do final shaping & final proof 1-1.25 hours at room temp.
9. score & bake with steam 25min @250'C
10. continue baking without steam 15min on 225'C
11. enjoy

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