Sprouted Pain au Levain with wild rice and quinoa

I have made this bread several times, with several variations and I find it very healthy and delicious, so I decided to share the recipe with you. Hope you can make it and enjoy as much as we do.





Total Ingredients:

Levain:

  20  g  Levain (starter)
  80  g of Water  (80ºF)
  80  g of Sprouted Flour or Whole Wheat
 
Autolyse:

 300 g of Water (95ºF)
 160 g of Sprouted Flour or Whole Wheat
 240 g of White Bread Flour

Final dough Ingredients: 

All the levain ingredients
All the autolyse ingredients
  8 g of salt
90 g of sprouted rice and quinoa (to be added at the first stretch and fold)

 Method:

Mix the levain ingredients and let it stand covered at room temperature from 6-12 hours.

 Above photo shows ingredients after mixing.

Right after mixing levain ingredients, prepare the sprouted rice and quinoa:

 Cover the 90 g of sprouted rice and quinoa with water and let them sit as long as the levain ingredients mature 6-12 hours. This way they will be ready together. I bought a bag with them already mixed up and sprouted, but I also have sprouted them myself at home. Drain them in a colander right as you mix the autolyse ingredients so they will be ready to go into the dough at the first stretch and fold.

 
 When you levain ingredients are ready proceed to next steep.

Photo above shows levain ingredients 10 hours later, ready for next step.



Mix the autolyse ingredients until well incorporated. Cover and let it rest for 1 hour. It will look like the photo below.

After 1 hour of autolyse:
 Add autolyse ingredients to levain ingredients, add salt and mix by hand or mixer (4 minutes with mixer and 6 by hand) until well incorporated - it will be a smooth and silky dough. The final temperature of the dough should be between 72 to 77ºF. Cover, let it rest for 30 minutes and proceed to next step.

 Photo above shows levain ingredients, salt and autolyse ingredients ready to be mixed up.

Photo below shows the ingredients mixed up. 

When the 30 minutes have elapsed, you should add the 90 g of sprouted rice and quinoa and incorporate it into the dough. 

 Photo above: adding rice
 Photo below: stretch and fold

 Photo below resting for next stretch and fold.

Photo below: after last stretch and fold.

 This dough will need about 3-4 stretch and folds in the first 2 hours. After the last stretch and fold, let it rest covered for about 3 hours or until very active (with some air pockets).

Then, Pre-shape, rest for 15-20 minutes, shape and you can proof right away (2-3 hours) or retard in refrigerator overnight or up to 16 hours and bake. Mine was retarded for 12 hours in the refrigerator and went straight to the oven.

Photo below: shows dough shaped

Photo below: Shows dough ready to proof

Photo below shows proofed dough ready to bake.

When ready to bake:
Pre heat oven to 500ºF for 45 minutes. Score and bake with steam at 450ºF for 15 minutes and for another 15 minutes without stem at 420ºF. Alternatively, you can use a dutch oven method.
It will be golden brown when done. 

Photo below shows dough scored.

Photo below shows spring oven after first 15 minutes.

   Good luck and come back to Eat Bread With Me.