My best loaf yet – white with quinoa and chia

This is maybe my 8th loaf. Its the best one yet. Crust just as I like it (nice and crisp, not too thick), taste is delicious (not too sour), seeds are well incorporated, crumb is so light and airy and even, good chew. Amazing fresh or toasted. I think I will make the effort to autolyse everytime in future as that is the main change from the usual.

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Recipe and method…

Chia & Quinoa Sourdough (1 loaf)

Ingredients

Dough
500 g strong white bread flour (Sainsbury's Canadian for UKers)
125 g active sourdough starter (100% hydration)
360 g water (TOTAL – includes chia gel water)
10 g salt

Seeds
20 g chia seeds
30 g quinoa (raw weight)

Step-by-Step Method

1. Prepare the seeds (ahead of time)

Chia gel (at least 30 minutes before mixing)
Mix:
20 g chia seeds
100 g water (taken from the 360 g total)
Stir well.
Leave until fully gelled.
Stir again before use.

Quinoa (red and white mix)
Rinse quinoa very thoroughly under running water.
Soak in plenty of water for 2–4 hours.
Drain extremely well in a fine sieve.
The quinoa should be damp, not dripping.

1. Autolyse
   In a large bowl, mix:
   500 g flour
   240 g water (from the 360 g total)
   Mix until no dry flour remains.
   Cover and rest 30–60 minutes.

2. Mix
   Add to the autolysed dough:
   125 g active starter
   Chia gel (all of it)
   Drained quinoa
   Up to 20 g remaining water (add only if the dough feels stiff)
   Squeeze and fold until fully incorporated.
   Rest 10 minutes.

3. Add salt
   Sprinkle over:
   10 g salt
   Pinch and fold until evenly distributed.

4. Bulk fermentation
   Cover and rest 30 minutes.
   Perform 3–4 sets of stretch and folds, every 30 minutes:
   Lift one side, fold over
   Rotate the bowl and repeat 4 times
   After the last fold, leave the dough undisturbed until:
   Volume increases ~40 – 50% (12 to 14h overnight at ~15 –21°C)
   Dough aerated and smooth
   Edges gently domed

5. Pre-shape
   Turn dough onto a lightly floured surface.
   Gently pre-shape into a round.
   Rest 30 minutes, covered.

6. Final shape
   Shape into a batard.
   Place seam-side up in a well-floured banneton. Rest 1h on the counter (approx 21°C)

7. Cold proof
   Cover and refrigerate for 8h hours at 3–5°C.

8. Bake
   Preheat oven and Dutch oven to 240°C.
   Turn dough onto sling.
   Score.
   Bake:
   25 minutes covered at 240°C
   Uncover, bake 12 minutes until desired colour.

9. Cool
   Cooled on a rack overnight before slicing.