Mixed cereal sourdough bread

This bread is the result of a combinations of many type of flours (not so unusual for me). I love

mixing flours, they add a bit of "brightness" in my ordinary food. The main protagonist is a ready mix of mixed cereal flour: white flour type I, combinened with seeds from different cereals (rye, oat, wheat) and seeds (sesame, linseed, sunflower seeds). A new entry today is quinoa flour!

Ingredients:

200 gr sourdough starter (2° refreshment)

80 gr quinoa flour

80 gr whole wheat flour (W340)

100 gr Manitoba flour (W480)

200 gr mixed cereal flour

350 ml water

1 tbsp extra-virgin olive oil

4 gr salt

1 tsp turmeric honey (any kind of honey will do).

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1° Refreshment: Starting from about 50 gr of sourdough starter you need to add the same amount of flour type “I” (50 gr) and half of the starter weight of water (25 ml). Mix with your hands and knead to shape a ball, cover with cling film and wait until is at least double.

2° Refreshment: weight the starter and proceed as above. Example: if you have 90 gr of starter,

add 90 gr white flour, 45 ml cold water. Mix with your hands and knead to shape a ball. Place in bowl, cover with film cling and let it rise.

In the picture, sourdough ready for the bread (remember to keep at leat 40 gr to keep your starter alive).

Put all the ingredient in a bowl and start kneading with an electric tool. Then, transfer the dough on a surface: with the help of some flour (I used white flour type I) shape your dough in a big ball. Cover with a bowl and let it rest for 30 minutes.

Repeat previous step every 40-50 minutes for 4 times. Then place the dough in a bowl dusted wiht some flour, cover with a cloth and put in the fridge for about 12 hours.

Baked at 180°C on a tray for 35 minutes, then 15-20 minutes without the tray.