Buckwheat flaxseeds sourdough bread

The addition of buckwheat flour in the bread dough changes everything. The texture, the taste, the color, the way is raising.Usually when I make a buckwheat bread it does not raise too much. For this recipe I added only a small quantity and the effect was immediately seen.

  • 711ml warm water (32ºC)
  • 259g sourdough (100% hydration)
  • 250g buckwheat flour
  • 900g wheat white flour
  • 100g flaxseeds
  • 10g gluten powder
  • 15g salt

  1. 7:05AM  Mix all ingredients together for 15 minutes, using a standing mixer.
  2. 7:20AM Cover the bowl with a lid and let it stand at 24ºC. This is the bulk fermentation phase.
  3. 11:50AM Divide the dough in 3 and shape 3 oblong loaves. 
  4. 12:05PM Put the dough in bannetons and cover them linen towels. Let them raise for the 2nd fermentation.
  5. 13:50 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam. 
  6. 14:30 Score the loaves with a blade and put them in the oven on the hot stone. Pour 150ml of water over the volcanic stones to create steam. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the oven temperature to 220ºC and continue to bake for another 30 minutes.


Practical Skeptic said...

This is a HUGE amount of bread. After mixing, the dough weighed almost 5 pounds! that is not 3 loaves, it is more like 4.

I STRONGLY suggest most bakers HALF the recipe! Even with a professional KitchenAid stand mixer, this much dough strains the motor. Have not yet baked it (bulk rising as I type), but it smells wonderful. Fingers crossed.

HungryShots said...

Practical Skeptic, I am always doing my bread with almost the same quantities. It is a matter of choice so feel free to half the recipe. As for the robot, I do not own a KitchenAid, it is another brand ...

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