Chanced upon this lady's FB and I like how detailed her recipe is and got my act together to try this out.
Learnings: I should have sprinkle some Quinoa flakes on the dough before baking.
I did not use a dutch oven to bake this.
Source
What you need:
240g bread flour (80%)
60g wholewheat flour (20%)
120g liquid starter at peak (40%)
210g water (75% hydration)
6g salt (2%)
15g flaxseeds, toasted (5%)
20g Sesame seeds, toasted
20g Quinoa flakes
Method:
Combine flours. Mix with water to form a dough. Cover and let it autolyse for ½ hr. Room temperature 28°C.
Add in the starter and mix until it is well combined in dough. Cover and let it rest dough for ½ hr.
Mix in salt (diluted with 1 tsp water).
Transfer dough to an oiled container. Do a stretch and fold to round up the dough into a ball. Repeat stretch and fold 3 times with ½ hr interval.
Mix in the seeds and quinoa flakes during the last stretch and fold.
Bulk fermentation (about 3 to 3.5hrs).
Tip the dough out of container on a floured countertop. Pre-shape dough, rest 20 mins.
Final shape and transfer dough to a floured banneton.
Final proof on countertop till dough is ready for baking (about 50 mins; do indent test).
Preheat oven. Freeze dough for ½ hr. (I did not do this step)
Prepare parchment paper. Tip dough out of banneton. Score and load into preheated dutch oven (DO).
Bake in DO at 250°C for 20 mins covered and 230°C for 15-20 mins uncovered.
Transfer to rack to cool completely before slicing.
Enjoy!
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