Sprouted White Wheat Buckwheat Barley SD
Dough flour (all freshly milled):
150g 50% Whole white wheat flour
90g 30% Sprouted white wheat flour
30g 10% Toasted buckwheat flour
30g 10% Toasted pearl barley flour
20g 6.67% Starter
30g 10% Bran sifted from dough flour
30g 10% Water
270g 90% Dough flour excluding flour for leaven
100g 33.3% Whey
143g 47.7% Water
80g 26.7% Leaven
5g 1.67% Salt
280g 90.3% Whole grain
310g 100% Total flour
283g 91.3% Total hydration
Sift out the bran from dough flour, reserve 30 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.
Combine all leaven ingredients and let sit until doubled, around 5.5 hours (18.5°C).
Roughly combine all dough ingredients except for the salt and let it ferment for 20 minutes. Fold in the salt and ferment for 4 hour 10 minutes longer.
Preshape the dough and let it rest for 15 minutes. Shape the dough then put in into a banneton. Retard for 8 hours.
Preheat the oven at 250°C/482°F. Remove the dough from the oven and let it warm up for 40 minutes. Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.
As the temperature of my home dropped to 18.5°C/65.3°F, the fermentation time of the dough more than doubled. Though I tried to feel the dough rather than relying on the clock, I still under-proofed the dough slightly…
This bread is quite robust in flavor. You can definitely tell the presence of the toasted buckwheat despite the small percentage of it used. The sweetness and toastiness are more pronounced than the sourness, thanks to the toasted barley and buckwheat, and sprouted white wheat.
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