Sourdough Peruvian Purple Corn & Quinoa Loaf

Steps

1. 1

   Mix the dough

   • In a large mixing bowl, combine the active sourdough starter (120 ml), bread flour (450 g), purple corn flour (50 g), and room temperature water (325 ml).
   • Stir with a dough scraper or wooden spoon until all the flour is hydrated and no dry bits remain.
   • The dough should be shaggy and sticky.
   • Cover the bowl loosely with plastic wrap or a clean kitchen towel and let it rest at room temperature for 30 minutes.
   • This autolyse period helps the flour fully absorb water.

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   Ready when: All flour is hydrated; dough is cohesive but rough

   Tip: Don't skip the autolyse—it improves extensibility and final loaf structure.

2. 2

   Add salt and inclusions

   • After the 30-minute rest, sprinkle the sea salt (10 g) and crushed anise seeds (6 g) over the dough, then add the cooled toasted quinoa (50 g).
   • Using wet hands or a dough scraper, pinch and fold the dough over itself 8–10 times, rotating the bowl 90° after every 2 folds, until the salt, anise, and quinoa are evenly distributed.
   • The dough will begin to feel slightly tighter.
   • Don't overwork it—this should take about 4 minutes.

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   Ready when: Salt, anise, and quinoa are evenly distributed throughout; dough is cohesive

   Tip: Use wet hands or a damp dough scraper to prevent sticking; avoid overmixing, which can develop too much gluten.

3. 3

   First bulk fermentation (5 hours)

   • Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature (68–72°F / 20–22°C) for 5 hours.
   • During the first 2 hours, perform 4 sets of coil folds or stretch-and-fold every 30 minutes: wet your hand, reach down into the dough, stretch a section upward, fold it over the top, rotate the bowl 90°, and repeat 4 times per set.
   • After the first 2 hours, stop folding and let the dough rise undisturbed for the remaining 3 hours.
   • The dough should increase in volume by about 50–70%, look puffy, have small visible bubbles on the surface, and jiggle slightly when the bowl is gently shaken.

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   Ready when: Dough has increased 50–70% in volume, feels airy, shows visible bubbles and slight jiggle

   Tip: Stretch-and-folds build strength without aggressive mixing. Consistent room temperature is important; if your kitchen is warmer (75°F / 24°C+), reduce time to 4.5 hours; if cooler, extend to 5.5 hours.

4. 4

   Pre-shape the dough

   • Lightly dust a work surface with bread flour or rice flour.
   • Turn the dough out onto the work surface (it will deflate slightly).
   • Using a dough scraper, gently pull the edges toward the center, rotating the dough as you go, to form a loose round.
   • Let it rest uncovered for 20 minutes.
   • This rest allows the gluten to relax and makes final shaping easier.

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   Ready when: Dough is a loose, rounded shape; surface is slightly dry but not cracked

   Tip: Don't compress the dough too much during pre-shaping—you want to preserve the gas bubbles developed during bulk fermentation.

5. 5

   Final shape

   • Flip the dough seam-side up on the work surface.
   • Starting from the far edge, fold a section of dough toward you, press gently with your fingers or heel of your hand, then roll the dough tightly toward you, creating tension on the surface.
   • Rotate the dough 90° and repeat the fold-and-roll motion 3 more times, creating a round loaf with tension on all sides.
   • The dough should feel taut and cohesive.
   • Place the shaped dough seam-side up into a banneton proofing basket lightly dusted with rice flour or bread flour.

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   Ready when: Loaf is round, symmetrical, with visible surface tension

   Tip: A well-shaped boule bakes evenly and develops good oven spring. Don't let flour stick inside the seams—brush away excess before placing in the banneton.

6. 6

   Cold overnight proof (12–16 hours)

   • Cover the banneton with plastic wrap (or place it inside a plastic bag to prevent drying).
   • Place it in a standard refrigerator at 38–40°F (3–4°C) overnight or for 12–16 hours.
   • The cold fermentation develops deep, complex flavor and makes scoring easier.
   • The dough is ready when it gently springs back halfway if you poke it with a floured finger—if your finger leaves an impression that doesn't bounce back at all, it needs a bit less cold time; if it springs back completely, it needs more.

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   Ready when: Dough springs back halfway when poked; surface is slightly relaxed but still holds structure

   Tip: Cold proofing is your friend—it prevents overproofing and gives you flexibility on when to bake. The loaf can stay in the fridge up to 18 hours if needed.

7. 7

   Preheat and prepare to bakeOven 500°F / 260°C

   • About 1 hour before baking, remove the banneton from the refrigerator and let the dough come to room temperature (this gives better oven spring).
   • Place a Dutch oven (4.5–5 quart / 4.3–4.8 L) in a regular oven and preheat to 500°F (260°C) for 45 minutes.
   • The Dutch oven should be very hot.

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   Ready when: Dough feels slightly warm to the touch; Dutch oven is very hot

   Tip: A very hot Dutch oven and brief rest before baking ensure good oven spring and crust development.

8. 8

   Score and bake coveredOven 450°F / 230°C

   • Carefully remove the hot Dutch oven from the oven and place it on a heat-safe surface.
   • Using oven mitts, turn the proofed dough out onto a piece of parchment paper (seam-side down, so the smooth side is up).
   • Using a lame or very sharp serrated bread knife, make a single bold slash (about ½ inch / 1.25 cm deep) across the top of the loaf at a 30° angle.
   • Quickly transfer the parchment with the dough into the hot Dutch oven, cover with the lid, and return to the oven.
   • Reduce the oven temperature to 450°F (232°C) and bake covered for 20 minutes.
   • The dough should spring up dramatically, and you'll hear the crust crackling.

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   Ready when: Dough has dramatically risen; you hear sizzling and steam escaping

   Tip: Work quickly when transferring the cold dough to the hot oven—use parchment to make the transfer easier. The score guides the loaf's expansion.

9. 9

   Bake uncovered until goldenOven 450°F / 230°C

   • Remove the lid from the Dutch oven (be careful of the escaping steam) and continue baking at 450°F (232°C) uncovered for 25–30 minutes.
   • The loaf is done when the crust is a deep golden-brown to mahogany color, the purple corn flour gives it subtle dark purple-brown tones, and when you tap the bottom, it sounds hollow.
   • An instant-read thermometer inserted into the center of the loaf should read 205–210°F (96–99°C).

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   Ready when: Crust is deep golden-brown with purple-brown tones; bottom sounds hollow when tapped; internal temp is 205–210°F (96–99°C)

   Tip: Don't open the oven door during the covered phase—steam is essential for crust. Opening the door during uncovered baking is fine and won't hurt the result.

10. 10

    Cool completely

    • Remove the Dutch oven from the oven and carefully tip the loaf out onto a wire cooling rack.
    • Let the loaf cool completely at room temperature for at least 1.5–2 hours before slicing.
    • The interior continues to set as it cools, and cutting too early will result in a gummy texture.
    • You'll notice the distinctive purple-gray color of the crumb as it cools.

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    Ready when: Loaf is cool to the touch and feels firm inside; crumb has set and shows purple-gray color

    Tip: I know it smells incredible, but slicing too early releases steam and creates a dense, gummy crumb. Patience pays off.