Do you like buckwheat? This is a grain that most Americans don't seem to be very familiar with, but it packs a lot of flavor and is worth a look. Here is a bread made with only part buckwheat, yielding what I think is a good balance of taste(the buckwheat can be very strong) and texture(the buckwheat doesn't provide strong of a gluten network to tighten the dough like white flour). The recipe follows.
Buckwheat Sourdough Bread
Yields: 2 1-lb loaves
Time to complete: Day 1: 6 hours, Day 2: 4 hours
Ingredients
Preferment:
88g Buckwheat Flour
88g Sourdough Barm/Mother(1:1)
44g Water
88g Sourdough Barm/Mother(1:1)
44g Water
Soaker:
None
Final Dough:
380g Bread Flour
219g Buckwheat Preferment
4g Instant Yeast
245g Water
10g Salt
3g Caraway, toasted
14g Molasses
44g Buckwheat Groats, cooked
219g Buckwheat Preferment
4g Instant Yeast
245g Water
10g Salt
3g Caraway, toasted
14g Molasses
44g Buckwheat Groats, cooked
Procedure:
- Mix all of the preferment ingredients and let sit at room temperature until it grows to about half-again its original size. Either continue from here or place in the fridge overnight.
- After some hours or overnight, combine all the rest of the ingredients with the starter and mix in a stand mixer for 4-5 minutes. It will barely pass the windowpane test with all that buckwheat in there, but that will be fine. Form into a ball, cover, and let sit for an hour.
- After the first hour, fold the dough over on itself and leave covered again for another hour.
- Divide the dough into two pieces and roll into either a batard(torpedo) or boule(ball). Let rise covered for an hour.
- Bake the loaves at 450F until the center reaches 200F or a tap on the bottom sounds hollow. Let cool on a rack.
PS: If you instead make the formula with 1600 DTW it makes a very nice larger boule.
What to Do With This Bread
Butter and salt: delicious. Toasting it to bring out the nutty buckwheat and making a crusty ham sandwich wouldn't disappoint either.
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