Sourdough bread with tricolor quinoa | Crispy on the outside and tender on the inside

#sourdoughbread #quinoa #No-knead
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👉* I usually feed my levain starter once every 7-10 days. The activity of my starter is relatively low; therefore, I refresh it once or twice on the day before baking. Additionally, on the baking day, I refresh it in the morning using a 1:2:2 ratio of starter to water to flour. This ensures that the starter is full of vitality and ready in 3-6 hours, having tripled in size
*Natural sourdough takes 4-8 hours to ferment at room temperature, and about 2-3 hours if used with baker's yeast (will vary depending on room temperature). If you want to enjoy the bread on the same day, you can add a little baker's yeast.
* It's a good idea to prepare a bit more sourdough than needed, as some may stick to the jars or tools.
* Recently, with the warmer weather, the fermentation time has started to decrease. Please note that the mentioned fermentation times are for reference only and should be adjusted based on the ambient temperature.
* The higher the proportion of sourdough in the dough, the faster the fermentation process will be, and vice versa.
✏️Ingredients
100% hydrated sourdough 360g
Strength flour 300g
Wholemeal flour 60g
Water at room temperature 160ml
Sea salt 8 g
Maple syrup or honey 20ml
Tricolour quinoa 60g
12:00 - Mix all ingredients
12:20 - Stretch and fold for the first time (20 minutes)
12:40 - Stretch and fold for the second time (20 minutes)
13:00 - Stretch and fold for the third time and then let the dough ferment. (2.5 hours)
15:30 - Shape the dough into a ball and let it rest (20 minutes)
15:50 -Final shaping, then place the dough in a fermentation basket. Refrigerate overnight to slow ferment.
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