The pseudo grain quinoa is a fast side dish I like to make instead of rice. The flat seeds stems from the Andens and are packed with protein and minerals and they are delicious! So I was directly hooked when I saw a bread made with a relative high percentage of quinoa because they contain no gluten. Sadly I can not remeber anymore, where I saw the bread. But I could not get the thought of quinoa bread out of brain and so I decided today spontaneously quinoa baguettes.
I used 30% of home milled quinoa and was surprised how well the dough behaved. It needed a little bit more water then I expected but after some folds it developed a good gluten network. The flavour of quinoa was well recognizable when I knead the dough and while baking the whole kitchen was filled with the aromatic nutty smell. I was really exited when I cut the bread after cooling down. The crumb is not as open as a baguette but moist and flavourful. The nutty taste harmonizes perfectly with some goat cheese and honey mustard!
yieds 2 Baguette
- 100g flour Type 550
- 100g Water
- 10g sourdough
- 250g flour Type 550
- 150g Quinoa, freshly milled
- 260g Water
- 10g Salt
- 2g fresh yeast
Mix all ingredients for the sourdough and ferment at 20°C for 14 hours.
Mix flour with water and let it rest for 20 min (autolysis). Now add sourdough, yeast and salt and knead for 5 min by hand.
Ferment the dough for 2 hours, stretch and fold every 20 min.
Heat baking stone in the oven to 250°C.
In the meantime divide into two pieces and preshape into squares. Rest for 20 min.
Then roll gently into baguettes of 30 cm and proof on a couch for 30 min.
Slash like a leaf (one long cut in the middle and small cuts on the sides) and bake the loaves on the hot stone for 20 min at 250°C with steam, until the crust is golden brown.