Daily buckwheat bread

When time is an issue, I make the simplest bread I can. This is exactly the best example of a bread that does not complicate my life. Whenever I can, I do all sorts of experiences with bread recipes, but sometimes I just need bread on the table the next day. Making simple breads doesn't mean reducing quality. It means reducing to the minimum the tasks you need to take to produce it. This is what I like about making bread: the complexity you can choose it, you can keep it simple and have your daily bread on the table or you can go to a more elaborated recipe and get outstanding breads.
This recipe is about a daily bread...

  • 800g water
  • 250g white sourdough (100% hydration)
  • 200g buckwheat flour
  • 1000g wheat flour
  • 15g gluten powder (optional)
  • 15g salt

  1. Day 1, 23:00. Mix all ingredients with a standing mixer for 10 to 15 minutes.
  2. Day 1, 23:15. Let the dough in the mixing bowl, cover it with a lid to avoid drying the surface of the dough and store it in a cold place at around 10ºC. 
  3. Day 2, 08:30. Bring the dough to the room temperature.
  4. Day 2, 10:00. Take the dough out of the bowl and split it in 3. Shape the 3 loaves and place them face down in floured bannetons. Let them at room temperature covered with a linen towel.
  5. Day 2, 15:00. Transfer the breads on the preheated stone in the oven. Bake the breads for 15 minutes at 275ºC, then reduce it to 220ºC and continue to bake for another 30 minutes. The oven and the hot stone requires 45 minutes to be properly heated at 275ºC before starting the bake. Use also steam in the first 15 minutes of the bake. This can be achieved by heating some rocks placed on a tray under the stone during the heating of the oven and stone. Then, just pour 150ml of water over the stones after the loaves were put in the oven.
  6. Take the loaves out of the oven and let them cool on a rack.


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