Ingredients:
30g red quinoa
60g water
*Cook till soft. Set aside for later use.
Dough:
240g Blue Jacket Bread Flour
60g Blue Jacket Wholemeal Flour
70g cooked quinoa
1 Tbsp chia seeds
15g fine sugar
3/4 tsp salt
15g coconut oil
1/2 tsp instant yeast
210g water
Method:
1.
Put all ingredients & cooked quinoa in a mixing bowl. Mix till
combined. Cover with a cloth & proof for 30mins.
2. After 30mins, wet hands slightly & fold the dough corners
towards the center of the dough. Proof for another 30mins. Repeat this
process for another 2 times (there will be a total of 3 times folding in 2 hrs).
3. Remove the dough onto a slightly floured table top. Roughly shape the dough & let it rest for 15mins.After that, shaped dough into desired size & proof for 1hr.
4. Bake in a preheated oven @ 240C for 20mins, then 220C for another 20mins.
3. Remove the dough onto a slightly floured table top. Roughly shape the dough & let it rest for 15mins.After that, shaped dough into desired size & proof for 1hr.
4. Bake in a preheated oven @ 240C for 20mins, then 220C for another 20mins.
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