The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gluten develpoment with 20% Buckwheat Roasted Garlic and Potato sourdough

Alvaremj's picture

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

10% Rye

70% AP

1.5% salt

25% roasted potato

5% roasted garlic

1% olive oil


nicodvb's picture

I always work with rye, that holds back gluten development even more than buckwheat. Recently I prepared a dough with 33% rye(not even ordinary rye, but a variety with much more fiber than usual) and 67% bread flour that came together very well, but I had to let my clatronic stand mixer knead for almost 1 hour. 69% hydratation may be too low. I'd retry with 75% or even more.

Water is needed for gluten development. better a bit more than a bit less, better a wetter dough that can be folded that a dry one that misleads about its real strength.


mrfrost's picture

The potato had as much(or more) to do with it than the rye and the buckwheat.

10, 20, 30% is one thing. 40-50%+ non gluten contributors is another. If anything, try using the highest protein white flour you can find.

My thoughts.

Alvaremj's picture

Good Suggestions! I feel like if I mix longer than say 5-10 minutes the dough will become over oxidized? I know that is the case for a mostly white bread. Maybe it's different with Buckwheat, Rye etc. I agree with you about the hydration, wetter is better. Next time I think I won't combine two glutenless ingredients and stick with one or the other. 

Thanks for the input! Always good to get a second opinion.