Gluten develpoment with 20% Buckwheat Roasted Garlic and Potato sourdough
I'm looking for some help. I just finished making a loaf with 20% Buckwheat at 70% hydration. As expected I wasn't able to get any gluten development in my dough. I did some stretch and folds after mixing on second speed for 3 minutes (kitchen aid stand mixer). Two S & F's during the hour and a half bulk ferment before I poured in into a loaf pan and proofed for an hour. Baked 30 min at 450.
Taste is great and crumb nice although I would like it to be more open.
Has anyone been able to shape a higher hydration dough that has 10% plus glutenless flour/grain? How did your crumb, proof and oven spring turn out? Should I treat it like a 50% plus rye and skip or shorten the bulk ferment? Any thoughts would be appreciated.
(40% prefermented with 3 feeds, 69% hydration)
20% buckwheat flour
25% roasted potato
5% roasted garlic
1% olive oil