Buckwheat ciabatta

What about a bread with an intensive country taste and buckwheat flavor?

I love so much the warm bread with homemade yogurt that sometimes I test my new breads like this.

  • 900g bio bread flour 
  • 100g buckwheat flour
  • 650g water (at 20ºC)
  • 200g sourdough (100% hydrated)
  • 6g fresh yeast
  • 60g olive oil
  • 20g salt

  1. Mix all ingredients in a standing robot, 4 minutes on a low speed and 15 minutes on a higher speed.
  2. Bulk fermentation 2h at room temperature.
  3. Shape 2 loaves like envelops. (rectangular shape)
  4. Final fermentation, covered with towel for 1h at 24ºC. 
  5. Preheat the oven at 260ºC with the baking stone inside.
  6. Bake with steam in the first 15 minutes at 260ºC and continue for another 30 minutes reducing the temperature to 230ºC.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 160.


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