Two Sweet & Nutty Loaves

We have shifted from savory bread to sweet bread this week.

Sprouted Durum & Einkorn Walnut Sourdough

Sprouted Black Quinoa & Blue Emmer Chocolate Sourdough

(* For the instruction below, the numbers before and after the slash (/) are for the 1st formula and the 2nd formula respectively)

Sift out the bran from dough flour, reserve 35/30 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients. 

Combine all leaven ingredients and let sit until ready, about 6.5/4.5 hours (24.5/25.5°C). Roughly combine all dough ingredients except for the chocolate. Ferment for a total of 3/3.5 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 20 and 40 minute mark. Fold in the reserved add-ins by a set of lamination at the 50 minute mark. After the bulk fermentation, shape the dough then put in into a banneton directly. Freeze it for 1 hour before retarding in the fridge for 8 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

Personally, I prefer the walnut bread. It’s sweeter and moister when compared with the chocolate one. That said, switching things up a bit is seldom a bad idea, especially when chocolate is involved :)

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