The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough buckwheat

breadforfun's picture

I like experimenting with different flours to see the nuances they bring to breads.  Here is a recent bake using a small amount buckwheat flour.  It is a large batch that I built for the amount of starter that I had made the night before using the Hamelman method for Vermont SD.  It made 4 loaves that averaged about 750 gm after cooling.  Besides the beautiful color it brings to a loaf, it adds a nutty flavor that, it turns out, works surprisingly well with brie and camembert cheese spread on it.  The crumb is moist and chewy and the crust has a great crunch.  If you like dark baked loaves, this one's for you.


Scored and ready to go:

Finished loaves:



Subscribe to RSS - sourdough buckwheat