Buckwheat sourdough loaf with increased hydration and buckwheat

This recipe is an attempt to improve the previous Buckwheat sourdough loaf experiment. 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%

Recipe

Overall formula

Ingredient	Weight	Percentage
Wheat flour	815 gr	85,0%
Rye whole grain flour	48 gr	5%
Buckwheat flour	96gr	10%
Water	634 gr	66%
Salt	17 gr	1,8%
Total	1610 gr	167,8%

• Make the following pre-ferment with 64% hydration and let it ferment for ~ 12hr at 21°C (70F)

Pre-ferment

Ingredient	Weight	Percentage
Bread flour	150 gr	100%
Water	90 gr	60%
Mature whole-grain-rye sourdough culture (100% hydration)	30 gr	20%
Total	270 gr	180%

• 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.

Final dough

Ingredient	Weight
Bread flour	681 gr
Rye flour whole grain	35 gr
Buckwheat flour	96 gr
Water	540 ml
Levain build	240 gr
Salt	17 gr
Total	1610 gr

• 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.

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