Some months ago a tasted the buckwheat loaf Dometic in Antwerp (https://www.domestic-bakkerij.be) and was stunned by the taste, lightness and beauty of that bread. Since then I have made a number of attempts to match that bread and failed miserably over and over. This is the first experiment that is getting somewhat close to that bread from Belgium. The recipe below was inspired by the recipe Pain au Levain from Hamelman (1st. ed page 158).
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. 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
Bake at ~200 deg C. for 50min 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.