October 29, 2011 - 9:46am
Sourdough Buckwheat Boule
This is really Hamelman's Vermont Sourdough, with buckwheat instead of rye.
Working with buckwheat flour seems like the kitchen equivalent of very wet cement. I'd be inclined to be even more aggressive about folding, especially earlier in the bulk ferment, and I'd bake straight from cold, rather than leave the overnight-proofed boule out for an hour before baking, but all told, I'm pleased with the result. The buckwheat provides a very delicate texture that adds a certain elegance to the bread, and the taste is delectable.
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buckwheat has such flavor, I can only imagine how tasty a sourdoughed loaf of it must be.
Thanks for the inspiration!
I really think the flavor makes it worth the effort.
Hi Louie,
Your buckwheat boule looks very similar to a bread I made last year from Richard Bertinet's 'Crust' called Breton Bread. http://www.thefreshloaf.com/node/19647/new-territory
I really enjoy the taste of buckwheat, particularly when it's used in a sourdough of some kind, and like you, feel it adds a lot in terms of texture and depth of flavour. It's one I'll have to try again, thanks for reminding me.
How was Venice, or have you gone yet?
Best wishes ,
Franko
It is quite similar to your work, isn't it? Somewhere along the line I also tried Eric Keyser's formula, in a batard shape that was nice as well. It also strikes me that buckwheat would have an affinity for certain bread spices, analogous if not just like rye.
Thanks for asking. Venice was fantastic, as always, although it seems to get more crowded every year, if that's possible. I'd like to bake there one time. The availability of decent baked goods in the city itself is pretty bad. I did bring home a couple of sacks of 00 flour to play around with, though.