The Fresh Loaf

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No Risk, No Bread!

FrugalBaker's picture
FrugalBaker

No Risk, No Bread!

Greetings and hope everyone is having a great weekend and happily baking away!

 

After a few successful attempt on higher hydration, I was feeling a little brave. I chanced upon a bag of organic, hulled buckwheat the other day and thought of making good use of it. So, here's what I did and please feel to comment. 

 

Vermont SD Recipe, plus the following

The starter was given a 1:2:2 feeding and an additional of 10gm of water 

Here's my twist

 

  • 20gm         Hulled Buckwheat (boiled and drained)
  • 2 tbsp        Honey
  • Mix all the ingredients and autolyse for 1 hour
  • 10gm         Salt 
  • Slap and fold for 15 minutes with very wet hands (indirectly increasing dough hydration)
  • Rest
  • Stretch and fold every 30 minutes for 2 hours
  • Bench rest for 10 minutes
  • Shape and put in banetton
  • Cold retard for 13 hours
  • Brought dough to room temperature for 15 minutes prior to baking

When I first mixed the dough, man it was so slack and sticky and I was so tempted to add in more flour but I resisted. I gave the dough a hell of a slap and fold with all my might, tough, but I put through! And when I was done, a few pieces of the dough were scattered on my counter and the floor. By the feel of the dough, I could tell that it has not much of strength yet. Afraid of my neighbour would be at the door and complain about the loud bang from the slap and fold, I gave my dough a rest and decided to give more stretch and fold to it. The first session of stretch and fold, I kinda of doubted if I would have any bread for breakfast tomorrow but all that changed after the third session, it came through. I would have given more S&F but was running of out time and decided stop. Bench rest,shape and straight to the banetton. 3 hours later after going into the fridge, I had a peek at the dough and it has risen to the brim of the banetton. I was tempted to bake it right there,right then but resisted again as some of you might have already known that I live in the tropics and the indoor temperature is 28-30 degree C on average. So I resisted and cold retard it in order to improve on flavour profile.

 

The dough, after 13 hours of cold retard.....

 

I've decided to include more crumb shots for better viewing and comments

 

 

Oven spring is incredible, so I have nothing much to complain about this bake. Though, if one would look closely to the 2nd crumb shot, that is a rather unfamiliar texture I've encountered. Could it be the honey? Also, I think it's about time that I get myself a baking stone as the bottom of my bakes are not that great. OR should I wait for Santa Clause to hand me a dutch oven? Dang....Christmas is still a long way ahead!

 

Regards,

FrugalBaker

 

 

Comments

Isand66's picture
Isand66

Excellent looking loaves.  Your crumb looks perfect.

Ian

FrugalBaker's picture
FrugalBaker

Thanks Ian for your words of encouragement. Enjoy the weekend! 

nmygarden's picture
nmygarden

Your bravery has paid off well! Enjoy!

Cathy

FrugalBaker's picture
FrugalBaker

Thanks Cathy... : ) 

sonia101's picture
sonia101

Beautiful crumb.

 

FrugalBaker's picture
FrugalBaker

Thank you very much, Sonia :) ....thriving to do better! 

 

Best Regards,

FrugalBaker 

dabrownman's picture
dabrownman

I have ever seen.  Well done indeed!

FrugalBaker's picture
FrugalBaker

Thanks dabrownman, I couldn't be baking like this without your pointers. Am forever grateful for that. Hope you will have a great weekend there and happy baking too! 

Best Regards,

FrugalBaker

Cher504's picture
Cher504

for the bannetton advice. I love the flavor of buckwheat - it must add a distinctive flavor to the Vermont sourdough. Is hulled buckwheat the same thing as buckwheat groats? Or kasha?

cheers,

Cherie

FrugalBaker's picture
FrugalBaker

Hi Cherie, thanks of 'stopping by' here. Yes, buckwheat is nice on the flavour profile...totally agree. I did a research on the grain after buying it as it turned out, hulled means having the bran and the endosperm removed. It might not be as nutritious as the whole berry but still loaded with protein and essential nutrients. I have not looked up on groats but believe it still has the bran or endosperm intact. I live in Asia, so they aren't many varieties of grains and seeds available here....never seen Kasha to be honest. 

As for this recipe...I'd definitely cut down on the amount of honey as I don't fancy sweet bread. Actually, I can do without it. Just made another loaf and it is out from the oven already....waiting for it to cool down now....it's so hard!  Will post some pics later please feel free to comment, ha?! 

By the way....Happy Belated Birthday....should have done so during my last comment on your blog...my bad! Please forgive me! 

 

Best Regards,

FrugalBaker