Sourdough Pain Complet With Poppy Seed, Quinoa, And Polenta

Let's Cook

1. Step 1.

   In a large mixing bowl, combine 5 ounces (about 1 cup) whole white wheat flour and ½ cup sourdough starter. Add ½ cup lukewarm water a little at a time, stirring vigorously until you obtain the consistency of stretchy porridge. Cover the bowl with a plastic bag and a dish towel, and let rest at room temperature (around 70°F) for 8 to 10 hours (up to 12 is okay).

2. Step 2.

   In a separate bowl, combine 7.5 ounces (about 1½ cups) whole wheat flour, 2.25 ounces (about ½ cup) rye flour, 2½ teaspoons fine sea salt, 2 tablespoons poppy seeds, 2 tablespoons red quinoa, and 2 tablespoons polenta. Stir to mix evenly. Add 1 cup lukewarm water a little at a time, stirring until all flour is wet; the mixture will be thicker than the sponge, like super-sticky cookie dough. Cover with a plastic bag and a dish towel, and leave on the counter to rest for 8 to 10 hours (up to 12 is okay).

3. Step 3.

   After the long fermentation, check the sponge: it should have a few bubbles and when stirred, the mixture should stretch like taffy. In a small bowl, combine 2 to 3 tablespoons lukewarm water and a pinch of sugar. Sprinkle ½ teaspoon active dry yeast over the water and let it brew for 5 minutes until visibly active.

4. Step 4.

   Add the yeast mixture to the sponge and stir vigorously for 1 minute. If time allows, let the mixture sit for 10 to 15 minutes to acclimate.

5. Step 5.

   Stir the soaker into the sponge, adding it a portion at a time and stirring vigorously until the dough is even.

6. Step 6.

   Start adding 3.25 ounces (about ¾ cup) whole white wheat flour a little at a time. Stir the first amount in with a wooden spoon or Danish dough whisk, then work in the remaining flour by moving your floured hands down the side of the bowl and turning the dough into itself. Once the dough is collected with no wet areas, transfer it to a floured surface and fold it in on itself several times (gentle kneading) for 3 to 4 minutes. The dough should be soft and wobbly but not sticky. Form the dough into a round loaf shape.

7. Step 7.

   Clean and dry the mixing bowl, then lightly coat it with ½ teaspoon extra-virgin olive oil. Add the dough, turning it once or twice to lightly oil the surface. Cover with the same plastic and dish towel, and set in a warm place (78 to 82°F) to rise for 2 to 3 hours.

8. Step 8.

   Place a 4- or 6-quart cast-iron pot with its lid to the side in the oven, then preheat the oven to 500°F. Line a banneton, round basket, or medium colander with a piece of muslin or a flour-sack towel. Sprinkle 1 to 2 teaspoons unbleached white flour into the cloth and shake to dust it.

9. Step 9.

   Turn the risen dough out onto a lightly floured surface. Press the dough to deflate it into a large, flat disk. Pick up a small section of the edge and press it toward the center, continuing around the dough, overlapping each new section like flower petals. Flip the dough over and roll the edges to the underside to create a tight surface, rolling and turning until you have formed a boule with a stretched surface that springs back to the touch.

10. Step 10.

    Place the rounded dough into the basket with the tight surface down (seam side up). Pinch and mend any gaps on the bottom so there are no open areas. Cover loosely with the plastic bag and let rise for 30 minutes in a warm place.

11. Step 11.

    Uncover the ready-to-bake boule. Remove the hot pot (not the lid) from the oven to the stovetop using oven mitts. Fold back the muslin cloth and quickly flip the loaf into the hot pot so it rests in the center, right side up. Score the top of the loaf with a large X or tic-tac-toe square using a paring knife or X-Acto knife.

12. Step 12.

    Place the pot in the oven, cover with the hot lid, reduce the oven temperature to 450°F, and bake for 20 minutes with the lid on. Then remove the lid and bake for 8 to 12 minutes more. Check the internal temperature at the 8-minute mark; it should be 190 to 210°F when done. The ears should be browned, and thumping the bread should yield a hollow sound.

13. Step 13.

    Using a large spoon and a hot pad, scoop the hot bread out of the pot onto a cooling rack. Cool the boule for at least 1 hour before slicing.