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

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.