21% Buckwheat sourdough bread

Making this bread was a real challenge. I have tried 4 different options to bake this bread to raise higher. Every time I was reaching almost the same result. Adding the buckwheat flour was not very favorable for this but it worth every single minute spent. The buckwheat flour does not contain gluten and this is why I have challenged myself to get the best of it.
Buckwheat has an incredible earthy flavor. It is enough to add a small quantity and the entire aroma of the bread is completely changed. I am crazy about its smell and taste, and I can prove it with some recipes that I did in the past:
Now, I have the big pleasure to announce my second video on Youtube about making this bread:

Finally, this was the best buckwheat bread I have ever done. Not simple but amazing.

I let you enjoy watching the video and enjoy the bread.

  • 700g strong wheat flour
  • 150g buckwheat flour
  • 570g water
  • 360g levain (also called sourdough) at 100% hydration
  • 21g salt

  1.  [Day 1, Saturday, 12:00] Scaling. Start by measuring the ingredients.
  2.  [Day 1, Saturday, 12:00] Mix. In a big bowl, mix only the flours with water.  Cover the bowl and leave the dough to stay on the counter for 3 hour for the autolyse phase.
  3. [Day 1, Saturday, 15:00] Levain. Add the levain over the dough and press it with your fingers straight down forming a kind of a matrix. Press the dough and turn it for 2-3 minutes until the dough becomes homogeneous. At the end of this step, the dough surface will be much smoother. Cover the bowl and let it sit on the counter for 45 minutes.
  4. [Day 1, Saturday, 15:45] Salt. Incorporate the salt and knead with the Rubaud method for few minutes. Cover the bowl and let it sit on the counter for 45 minutes.
  5. [Day 1, Saturday, 16:30] Divide and Stretch and Fold. Take the dough out of the bowl, put it on the slightly wet table board and divide it in 2. Stretch and fold each piece on the board and place them in squared glass bowls. Cover them with a plastic bag or a shower cap and let them sit for 45 minutes.
  6. [Day 1, Saturday, 17:15] Lamination. Take each piece out and do the lamination. Let the dough rest for 45 minutes in the covered squared glass bowls. 
  7. [Day 1, Saturday, 18:00] Coil fold 1. We start now a set of 3 coil folds performed straight in the bowl. Do the first coil fold set for the dough in each squared glass bowl and let them sit for 45 minutes.
  8. [Day 1, Saturday, 18:45] Coil fold 2. Do a second set of coil folds in the squared bowls. Cover the bowls and let them sit for 45 minutes.
  9. [Day 1, Saturday, 19:30] Coil fold 3. Do a third set of coil folds for each dough. Cover the bowls and let them sit for 45 minutes.
  10. [Day 1, Saturday, 20:15] Shape the loaves on the lightly floured board. Place the dough face down into well floured bannetons. Repeat the proces for the second piece of dough. Cover the bannetons with a shower cap and place them in the fridge for 15 hours. 
    My recipe is suitable for a medium temperature of 22ºC in the room. On the contrary, if you are during a hot summer and you have 30ºC inside the kitchen you may want to reduce the timing for all the above steps from 45 minutes to 30 minutes.
    The time to keep it in the fridge is quite flexible. Depending on your schedule, you can keep the dough 14-20 hours without the risk to over ferment it. Ensure also that your fridge gives a good temperature (4-6ºC).
  11. Preheat the wood fired oven with a dutch ovens inside. It takes about 45 minutes to heat properly the oven and the dutch ovens.
  12. [Day 2, Saturday, 11:15] Score. Take the dough out from the fridge, sprinkle some semolina on top of the dough to avoid sticking. Take also the Dutch oven from hot oven (wear heat proof gloves as it is extremely hot), remove the lid and put the dough by returning it inside. Score the bread with an incision of 1cm deep. You can do more scoring to decorate if you prefer. Cover the Dutch oven with its hot lid and slide it inside the oven. 
  13. Close the oven and bake for 20 minutes. My oven was at 300ºC when I put the bread inside and the cast iron dishes at around 275ºC. The temperature falls during the baking inside my oven, so there is no risk to burn the bread if I use the Dutch ovens. From experience, if I do not use Dutch ovens and I bake the loaves directly in the oven it takes maximum 10 minutes for the breads to be brown. But every oven is different and you need to learn your oven before launching in baking breads.
    After these 20 minutes, remove the lid of the Dutch ovens and continue to bake for 20-25 minutes.
  14. [Day 2, Saturday, 12:00] Cool. The bread needs to cool for at least 2 hours until it reaches the room temperature. The cooking process continue slowly even after taking the bread out of the oven, so this is why it is important to not skip this step and to resist cutting it too early.
  15. [Day 2, Saturday, 14:00] Cut. Now is the big moment to see the crumb after cutting. Can you resist tasting it? 


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