@shebakesourdough: Quinoa Mini French Bread RECIPE 250g Bread Flour 250g T65 350g Water (+10g Additional Water) 150g Levain 10g Salt Raw Quinoa 50g Bake at 230C for 10 min with steam Continue baking at 200C for 8-10 min without steam . . . . . #sourdough#breadmaking#frenchbread#quinoa#homebaking

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Thursday 15 October 2026 13:24:18 GMT