January 24, 2020
We took the flours from our Starter Flour Bundle and created a loaf that is dark and rich with flavour. We added some of our favourite whole grains to enrich the dough even further. Those who know about this loaf seek it out at the Mill + Bakery; now you can make it at home.
- yields one 950g loaf
220g Flourist Whole Grain Red Fife Flour
175g Flourist Sifted Red Spring Flour
45g Flourist Whole Grain Rye Flour
330g water at 82°F
30g cooked Flourist Golden Quinoa
30g cooked Flourist Wheat Berries
30g cooked Flourist Farro
Follow the same method as our Basic Sourdough Boule up until the 3rd fold. Before the 3rd fold add in the Quinoa, Wheat Berries, and Farro, squeezing to incorporate them into the dough much like you incorporated the salt after the autolyse. Fold as usual and continue on with the rest of the steps for folding, shaping, and baking your loaf.