The Fresh Loaf

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Buckwheat Cherry Levain

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cmatecun's picture
cmatecun

Buckwheat Cherry Levain

Inspired by one of the many killer loaves I had eaten at High Street on Market in Philadelphia, I decided to try and recreate their buckwheat cherry bread. They haven't shared their recipe, so I played around with a basic sourdough cherry bread recipe and subbed in 20% buckwheat flour. 

This version ended up with a moist crumb, a chewy crust, and a great flavor balance from the nutty buckwheat and the tart cherries. Just as good as High Street's, if you ask me. It's delicious toasted for breakfast or just devoured on its own. 

To start off I fed my starter at night to create the leaven. The next morning I mixed the final dough, mixing the leaven, water, and flour together and letting it autolyse for 30 minutes. After the autolyse period I mixed in the cherries and salt using the finger pinch technique (thank you Chad Robertson) and tossed it in the oven at 85 degrees for its bulk fermentation. Following the Tartine method, I turned the dough once every 30 minutes for the first two hours of bulk fermentation (4 turns) and then left it to sit undisturbed for one more hour. 

The dough looked ready, so I pre-shaped my boule and let it set for a 20 minute bench rest. One more shaping and off into the fridge it went for 18 hours. 

I baked it the next morning in my Lodge enamel/cast iron dutch oven. 20 minutes covered at 450 degrees and then 14 minutes uncovered with the oven on convection bake at 440 degrees. 

Leaven

1 spoonful starter

30g buckwheat flour (Bob's Red Mill)

30g bread flour (King Arthur)

60g filtered water

 

Final Dough

120 g leaven

270g bread flour

30g buckwheat flour

210g water @ 85 degrees F

8g salt

150g dried tart cherries

 

-Mix dough with leaven, adding in cherries and salt after 30 minute autolyse. 

-4 hours bulk fermentation at 85 degrees with 4 turns during the first 2 hours. 

-Pre-shape followed by a 20 minute bench rest, followed by the real shaping. 

-Proof in the fridge for 18 hours. 

-Bake covered at 450 for 20 minutes

-Bake uncovered on convection at 440 for 14 minutes

Comments

Floydm's picture
Floydm

Nice! I don't think I've ever baked with buckwheat flour.

cmatecun's picture
cmatecun

Thanks, Floyd. Pick up a bag and give it a try! Just don't substitute too heavily with it or you'll kill the oven rise. 

dabrownman's picture
dabrownman

Very nice inside and out.  Well done and

Happy Baking

clazar123's picture
clazar123

....but that picture made my mouth water with how I IMAGINED it would smell and taste hot from the toaster. Wow!

bakingbadly's picture
bakingbadly

YUM!!

I've used buckwheat flour in my breads in varied amounts. I'd say it's an acquired taste. The flavour's earthy and nutty, and smells like a pile of damp, rotting leaves if fermented for some time. Sounds unappetizing, I know, but I adore it!

Jolly bakings,

Zita

SourDoughDave's picture
SourDoughDave

The KA site has a recipe for buckwheat pancakes. The come out almost like crepes, but the taste is sublime!

SourDoughDave's picture
SourDoughDave

Did you bake your dough right out of the fridge? Seems like you did an 18 hour retarded proof which usually requires that the dough be brought to room temp before baking. This would be the final proofin stage.

Regardless, your bread looks great, but I am curious as to whether or not you let the dough come up to room temp before you baked it.

 

cmatecun's picture
cmatecun

This loaf was 2nd in line on the morning it was baked (a whole wheat sourdough loaf was in the oven before it), so it was probably sitting at room temp for about 1.5 hours before it was baked. I've had good results baking loaves straight out of the fridge as well though. What differences have you seen between the two methods?