– ⅓ cup quinoa– 1 teaspoon turmeric– 1 tablespoon honey– 2 teaspoons fine sea salt– 3-4 tablespoons zaatar* see above if making your own mix– 500 g bread flour– 380 g room temperature-cool water– 90 g starter fed– A couple of twists of freshly ground black pepper
INGREDIENTS
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INSTRUCTION
Heat quinoa in a large pan on medium. Toss occasionally until grains pop and smell good. In bowl cool. Mix water and leaven in a big glass bowl. Mix bread flour, salt, zaatar, turmeric, black pepper, and honey.
STEP 1 .
Rest 30 minutes under cover. Add the quinoa to the bowl and give the dough a “turn” by wetting your fingers and dipping them under it, lifting, stretching, and folding.
STEP 2.
Repeat till dough resists. Cover and wait 30 minutes before turning. Twice with 30-minute breaks for four turns. Rest 30 minutes after the last turn.
STEP 3.
At 3.5 hours, the dough should be 30% relaxed and expanded with air bubbles on the sides and bottom (see glass or clear bowl). Sprinkle flour on the countertop and place dough dry side down.
STEP 4.
Fold it several times and place the dry side up to avoid gas or air bubbles. To make a tight ball, tuck and twist your hands under the dough (video). Flip the bowl to bench-rest dough for 30 minutes.
STEP 5.
Free-form dough circles flatten. Tighten and rotate the dough circle. Cover the brotform with a flour sack or liner and place the dough dry side down. Finger-pinch dough to line.
STEP 6.
My final rise takes 1-3 hours at room temp (less in summer) and 8 in the fridge. Do 12 hours refrigerated or 3-4 at room temp. Preheat Dutch oven to 500F.
STEP 7.
The oven heats best 20 minutes after preheating, but you can bake sooner. Score the dough and cut one crescent slit on the underside of round parchment paper with a sharp paring knife. Cover Dutch oven.
STEP 8.
Lower heat to 450 F. Cover and bake 20 minutes. Remove the lid and bake for 15 more minutes (or longer for a darker crust). Remove oven and pan. Slice after cooling 2-4 hours.