The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Buckwheat Sourdough

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breadforfun's picture
breadforfun

Buckwheat Sourdough

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.

Recipe:

Scored and ready to go:

Finished loaves:

Crumb:

 

Comments

varda's picture
varda

These came out great.   What impact does buckwheat have on the dough handling or fermentation?  -Varda

breadforfun's picture
breadforfun

It was only a small amount of buckwheat, so I think the major impacts were from the whole wheat and the rye.  The bulk fermentation was only 2 hrs 40 min, which was about 2/3 of what I expected, so I'm pretty sure the flours influenced that.  The handling was more like a 70% hydration dough because of the extra water absorption of the rye and buckwheat, I assume.  I made free-standing loaves and proofed without bannetons, so the loaves spread some, but not enough to be a concern.  The oven spring was quite good, even after the 18 hour retard, so that was a pleasant surprise.

-Brad

louie brown's picture
louie brown

I like buckwheat and I've posted some of my results here thia past year. It's a bit tricky to work with due to the absence of gluten and different absorption characteristics,  but worth the effort for the taste it gives. Bread flour is probably a good choice in that regard. Your crumb looks lovely.

breadforfun's picture
breadforfun

Hi Louie,

I agree with you about the taste  that buckwheat brings to a loaf.  I've seen your posts and want to try some of your suggestions.  I kept the %-age low because I found in some of my earlier tries using around 10% buckwheat that the flavor was overwhelming and didn't allow for other flavors to show through.  All suggestions are welcome.

-Brad