The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Eric Kayser's Buckwheat Batard, as published by Daniel Leader, and as annotated by Occidental

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louie brown's picture
louie brown

Eric Kayser's Buckwheat Batard, as published by Daniel Leader, and as annotated by Occidental

I haven't been able to find much in the way of suggestions for baking bread with buckwheat, which is a shame because it is so delicious. I can't say much about Kayser or Leader, but I am grateful to Occidental for his post on this bread. It was delicious.



The large holes are the result of incomplete degassing before shaping, a defect, as Hamelman would say. Otherwise, the crumb was very nice:



Hiding under the batard is my first attempt at the tordu shape. Not bad, but not ready for prime time:


Comments

GSnyde's picture
GSnyde

Looks good, Louie.


What percentage of buckwheat is in this bread?


Can't help saying, "Buckwheat Batard" sounds like the name of a cartoon character.


Glenn

louie brown's picture
louie brown

Or maybe he was Yosemite Sam's friend.


Here's the thread on Occidental's work, Glenn:


http://www.thefreshloaf.com/node/14950/buckwheat-batard


Eigth post down, I think. If I recall correctly, it's a total of about 15% of the all the flour, roughly half in the preferment and half in the final dough, but I'm quite unreliable about such things.


It's a good bread, with plenty of potential for variation.