Quinoa Poolish Baguettes for #BreadBakers

A few weeks ago on Twitter I came across a link from Karen at Karen’s Kitchen Stories that was posted with the hashtag #BreadBakers. After some more clicking I found out it was not just a random hashtag but an organized group of bakers who (virtually) came together each month to make and share recipes around an ingredient or theme.  I had just missed out on the November Thanksgiving posts, but I was thrilled to join and contribute starting in December.

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This month’s ingredient was quinoa.  I had baked bread with quinoa in it before where I used the grain as a soaker for multigrain breads.  I was curious to mill some and see what sort of taste that gave to the bread.  I was also eager to try a bread with sprouted grains so I adapted the recipe I picked up from my Zingerman’s baguette class to make quinoa baguettes.

Because quinoa has no gluten I didn’t want to use too much lest I end up with flatbread instead of baguettes.  I decided to swap out 15% of the AP flour for quinoa flour and if I were to make these again would settle somewhere closer to 10% (which is how I wrote up the recipe).  When cooked I don’t find that quinoa has an especially overpowering taste but the quinoa flour was very strong.

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It wasn’t an exact taste that I had experienced before, the closest thing I could equate it to was corn, particularly the taste of corn on the cob.  The crumb was a bit more dense than usual but I was impressed at how open it was.  I was somewhat anticipating something that more resembled a sandwich loaf.  I made a few loaves of sourdough using 15% quinoa flour and they turned out similarly well.  If you aren’t interested in taking the time to sprout quinoa to add in you can either a) soak some overnight in water to add or b) just ignore it entirely.  If this is your first time making baguettes I’d be patient.  It can take a while to get the shaping technique down.  But the good news is that even when the bread doesn’t look perfect it will still taste great!

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This was a fun bread baking adventure that got me to use an ingredient I normally wouldn’t feature much.  Next month the #BreadBakers are coming up with rye recipes.  I’ve done plenty of things with rye flour before (four different breads & also cookies) so it will be a chance to do something different.  See below for a listing of the other recipes the #BreadBakers put together this month.  Enjoy!

Quinoa Baguettes

Ingredients

Ingredient Amount Percentage
Poolish
Water 340 g 33%
AP Flour 306 g 30%
Quinoa Flour 34 g 3%
Yeast ⅛ tsp
Final Dough
Poolish 680 g 67%
Water 370 g 36%
AP Flour 612 g 60%
Quinoa Flour 68 g 7%
Yeast ½ tsp
Salt 23 g 2%
Sprouted (or soaked) Quinoa 250 g 25%

Directions

To Sprout the Quinoa

In a large bowl place 200 g of quinoa and cover with water so that there is at least an inch above the quinoa.  Let soak for 6 hours.  After soaking drain the quinoa and aerate it by lifting and stirring with your hands.  Place in the bowl and cover with a cheesecloth (or plastic wrap with holes poked in it).

Keep the soaked grains at room temperature and twice a day rinse (do not soak), drain, and aerate the grains.  After 2-4 days you will see the grains begin to sprout.  At this point you can use them immediately, refrigerate them so they keep for a few days, or freeze for up to a week.  Instructions from Tartine Book No. 3 by Chad Robertson.

To Make the Poolish

The night before (12-15 hours) you plan to make your final dough mix the poolish.  Mix all poolish ingredients together in a large bowl and stir until there are no dry bits.  Cover loosely with plastic wrap and let sit at room temperature.

To Make the Final Dough

In a large bowl combine the poolish with the water.  Break up so that the poolish mixes into the water.  Then add the yeast, salt, and flours.  Continue to mix until there are very few dry bits of flour.  Turn the dough out onto a surface and knead for 5 minutes, until the dough develops some strength.

Lightly oil the large bowl and place the dough back.  Cover with plastic wrap and let rise for 1 hour.  After 1 hour stretch and fold the dough, then cover again.  Let rise for another hour.

Turn the dough out onto a lightly floured surface and cover with plastic wrap.  Let rest for 30 minutes.

Divide the dough into 8 equal size pieces.  Form each piece of dough into a ball by pinching it together at one place.  Flatten the ball into a rough circle and then fold in half like a taco.  Pinch at the seam and place on a lightly floured surface (I use baking sheets) to rise, seam side up.  Cover with plastic wrap and let rise for 30 minutes.

Place the pre-shaped dough onto a work surface and pat gently so it flattens a bit.  Fold each outer edge in towards the center and pinch to create a seam.  Then fold one outer edge over towards the other.  Press hard to create a seam once again.  Starting from the center, roll outwards to desired length (keep in mind the length of your oven).  Place to rise on a floured linen cloth seam side up.

After shaping the baguettes place a baking stone and steam pan in the oven and preheat to 450 F.

After 45 minutes transfer 3 baguettes (or as many as your oven can accommodate) to a parchment lined baking sheet or pizza peel, seam side down.  Score with a razor and transfer to preheated stone.  Drop 4 ice cubes in the steam pan and close the oven.  Let bake for 8 minutes.

After 8 minutes remove the steam pan and continue to bake for 8-10 more minutes (perhaps more, mine take about 12-15 minutes more) until the baguettes are golden brown.

Recipe adapted from Zingerman’s Bakehouse.

Here’s what the other #BreadBakers were up to!

What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.

Bread Bakers

How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.

Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at foodlustpeoplelove@gmail.com.

19 thoughts on “Quinoa Poolish Baguettes for #BreadBakers

  1. So glad you could join us baking with quinoa this month, Adam. Your baguettes are beautiful! They remind me of the loaves they call “tradition” in France, with lots of texture and holes in the chewy crumb and a nice crunchy crust outside. My favorite kind of baguette!

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  4. Adam, how cool that you found us!! Just by the way you posted the bakers’ percentages shows what a true bread head you are =) The fact that you made baguettes (beautiful ones) with such a quirky gluten free ingredient added in was so adventurous. I can’t wait to see what you do with rye. I love your blog too.

    • Thank you, Karen! It was definitely an interesting experience with the baguettes. The sourdough loaves I mentioned were a quasi backup in case the baguettes didn’t turn out, but fortunately they did!

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  6. What a great bread to use quinoa in! I love the idea! French bread is delicious, and with the added flavor of quinoa it must be that much better. Lovely baguettes. Welcome to BreadBakers! 😀

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