Sprouted Quinoa-Malted Barley Bread

Adapted by StarChefs.com
June 2016
Yield: 6 loaves

INGREDIENTS:

Sprouted Quinoa
150 grams quinoa
Water to cover, heated to 80°F
Levain
25 grams ripe rye sourdough culture
100 grams whole wheat flour
100 grams water, heated to 80°F
Dough
500 grams bread flour
500 grams whole wheat flour
900 grams water, heated to 80°F
28 grams sea salt
75 grams malted barley, milled on stone mill to fine consistency
To Assemble and Serve
Butter
Honey
Sea salt

METHOD:

For the Sprouted Quinoa

To a bowl, add quinoa and cover with water. Rest 8 to 12 hours; drain. Onto a sheet tray, spread quinoa and cover with a damp cloth. Allow to rest until sprouts form, 1 to 2 days.

For the Levain

In a mixing bowl, combine all ingredients and allow to rest 4 to 5 hours.

For the Dough

In a mixing bowl, combine 180 grams Levain, bread flour, whole wheat flour, and 800 grams water. When dough forms, rest 20 minutes. Add salt, remaining water, malted barley, and 150 grams Sprouted Quinoa and mix to combine. Rest dough 30 minutes. Gently fold dough onto itself. Repeat folding process 3 more times at 30 minute intervals. Heat proofer to 75°F. Bulk ferment dough until volume has increased by 30 to 35 percent. Pre-shape loaves and rest 30 minutes. Final shape loaves, and proof until volume has increased by 50 percent, about 2 to 4 hours. Lower heat to 40°F and retard 12 to 24 hours.

To Assemble and Serve

Heat oven to 475°F. Transfer loaves from proofer to oven and bake 20 minutes with steam. Vent, and bake additional 20 to 30 minutes until dark brown. Allow loaves to rest at least 4 hours. Slice loaves into ¾-inch slices and toast in a very hot toaster. Onto toast, spread butter, then honey, and finish with salt.