Deep Roots Milling Grains with Sprouted Quinoa Sourdough

Deep Roots Milling Grains with Sprouted Quinoa Sourdough

A naturally leavened artisan loaf crafted with a thoughtful blend of regional flours from Deep Roots Milling, paired with nutrient-dense sprouted quinoa. This loaf is all about balance—hydration, fermentation, and flavor. The sprouted quinoa adds a deliciously earthy note and a boost of nutrients, making this a standout choice for everyday baking or elevated table bread.

Total Dough Weight: ~1155g
Hydration: 87%
** For beginner bakers, you can reduce the hydration to low 80s and extend bulk fermentation times. Suggested water amount for beginners - 370g (initial mix) +20g (second mix).
Levain Type: Mature active 100% hydration sourdough starter
Target Dough Temperature: 77–78°F

Ingredient Weight
Silver High Protein Flour (Deep Roots Milling) 300g
Silver All-Purpose Flour (Deep Roots Milling) 175g
Whole Wheat Flour (Deep Roots Milling) 25g
Sprouted Quinoa 115g
Water (divided) 430g
Levain / Starter (100% hydration) 100g
Salt 10g

Method: 

1. Autolyse (3 hours)

  • Mix all the flours with 410g water until just combined.

  • Cover and let rest for 3 hours to allow full hydration and enzymatic activity to begin.

2. Add Levain

  • Add the 100g of ripe sourdough starter.

  • Mix on stand mixer speed 4 for 5 minutes, until gluten begins to develop.

  • Let rest for 30 minutes.

3. Add Salt & Final Water

  • Add 10g salt and the remaining 20g water.

  • Mix for 6–7 minutes, until the dough becomes smooth, strong, and elastic.

4. Bulk Fermentation (6 hours total)

Transfer to a lightly oiled container. Perform the following folds:

  • +20 min: First coil fold

  • +20 min: Second coil fold — gently incorporate sprouted quinoa during this fold

  • +20 min: Third coil fold

  • +20 min: Fourth coil fold

  • +40 min: Fifth coil fold

  • +40 min: Sixth and final coil fold

After the final fold, let the dough finish bulk fermentation. Dough should show bubbles, volume increase, and strength.

5. Preshape & Final Shape

  • Gently tip dough onto your work surface.

  • Preshape and rest 15 minutes.

  • Final shape using the Wayne Caddy “Caddy Clasp” method or preferred shaping style.

  • Place in a floured banneton and rest at room temperature for 45 minutes.

6. Cold Retard

  • Cover and refrigerate for a cold fermentation of 16 hours to develop deeper flavor.

Baking (Suggested Method)

  • Preheat oven to 500°F (245°C) with a Dutch oven for 1 hour.

  • Score the loaf and bake directly from the fridge. Once the surface temperature of the dutch oven has reached 475°F place the loaf into the oven and drop the temperature to 450°F.

  • Bake for 20 minutes with steam/lid on, then 20–25 minutes uncovered until crust is deep golden brown.

 

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