Multigrain Sourdough with Buckwheat Soaker
Today's bake was a multigrain sourdough with a buckwheat soaker. I happen to love buckwheat and often eat it instead of rice -- a practice that is customary in many Lithuanian cafeterias (not that I'm praising the cafeteria food) -- so I wanted to incorporate some buckwheat flavor into a bread. There is always the option of using buckwheat flour, but for this bake I went for the buckwheat soaker/scald.
The flour breakdown is 70% bread flour, 10% whole wheat, 10% spelt, 10% rye plus an additional 20% of dry-weight buckwheat. The hydration is 75%, which was pretty much right, though the dough felt a bit dry at the beginning. Dough was cold retarded for 16 hours during the final proofing stage.
The bread has a mellow sour to it, but the sweetness of the wheat is the dominant note, followed closely by the distinct flavor of buckwheat. As you can see, not all of the "grains" dissolved into the dough, so you are liable to get a surprise similar to when you bite down on a pepper berry in a soup, just a lot more pleasant!
The crumb is not too open, but because I use this bread for sandwiches, it's not too much of a problem. Some more water in the dough could definitely help open it up a little more, since the whole grain flour portion is only 30% and the buckwheat is too soft to do much damage.
You can check out the formula here .
1. Build levain according to instructions in spreadsheet. First and second builds fermented for 6 hours at 22C, the third build -- 8 hours at 25C.
2. After mixing third levain build, make the soaker: scald the buckwheat with 1.5 its weight of boiling water.
3. A few hours before mixing the final dough, autolyse the flours with the remaining water.
4. Mix final dough. The buckwheat in the soaker will be very soft, so it is OK to incorporate them together with the levain and salt.
5. Bulk ferment for 4 hours at 21-22C.
6. Divide, rest, shape. Final roof in refrigerator for 16 hours.
My general baking setup/routine: