This recipe is an attempt to improve the previous Buckwheat sourdough loafexperiment. The previous bread could’ve used a little little more buckwheat and a slightly higher hydration. In the recipe below I increased the percentage buckwheat from 7.5% to 10% and the hydration from 65% to 66%. The increased hydration and buckwheat is certainly notable in the kneading and shaping. The taste of this bread is very rich due to the elevated buckwheat and the texture is light but not dry at all. One of the most tasty breads I made so far.
Pre-fermented flour: 13%
Rye whole grain flour
Make the following pre-ferment with 64% hydration and let it ferment for ~ 12hr at 21°C (70F)
Mix and knead the final dough. Mix for about 15min by hand. After 10min the dough should be notable stronger and staring to let go of the bench. After 15min it should be even stronger and also start to let go of you hands. As you can see, you use a little less of the pre-ferment than what you made earlier. This is to account for losses in transferring the dough and dough that stick to spoons, spatula’s etc.
Rye flour whole grain
Bulk fermentation: 2hr and and two stretch and folds at ~50min intervals
Divide into 800gr pieces, pre-shape and shape round loaves and transfer to bannetons
Final fermentation for ~ 2,5hr (Two loaves scaled at 800gr that were baked on the hearth were pretty much perfect with an enormous oven spring. Two other loaves scaled at 800gr and baked in a pan had too much oven spring and I recommend a ~3hr final fermentation when baking in a pan).
Bake at ~210 deg C. for 40-45min at the hearth of the oven using normal steam. The temperature might seem a little low, this is because of the buckwheat which has a tendency to burn at lower temperatures than wheat.