100% Buckwheat Gluten-free Bread With Yeast Water
I started to experiment with yeast water made from raisin or pears and wanted to test if it is possible to make 100% buckwheat flour bread that is actually gluten free. Buckwheat is quite popular here in Slovenia. "Ajdovi Žganci", the Slovene word for buckwheat maize porridge, is a typical Slovene food prepared by farmers.
The recipe is simple: in my case I used 900g of freshly milled buckwheat flour (milled on my own mill at home), added 1000g of water, 20g of salt and 3 tablespoons of psyllium and 30g of olive oil. A day before I have used 30g of raisin yeast water and 30g of buckwheat flour to prepare the levain. After doubling I added another 100g of water and 100g of buckwheat flour and waited about one hour that the levain started to raise rapidly. Then I have mixed everything with handand put in a model covered with parchment paper. The dough was proofing in my oven at 35 dC until it doubled. Then I just turned on my steam oven with max amount of steam and baked at 230 dC (the maximum available temp) for 45 minutes (the oven had to warm up within this time) and then without steam for next 15 minutes at 210 dC.
The bread turned out great and was quite soft although still quite dense, but much better what I was actually expecting. The raisin YW performed a great work.
I am eagerly waiting for any comments and suggestions for improvement.
Happy baking, Joze