January 26, 2017 - 11:12pm
Buckwheat Sourdough with Seeds and Sprouts
This is a quick post of what I baked today (technically yesterday since it is the middle of the night). Baking was done early because I am attending a 3-day Artisan Bread class on the weekend. This bake was inspired by one of Cedar Mountain's rye breads. I also played with a 4 hour autolyse and this seemed to pay off. I got great dough development and great oven spring. One of these loaves is coming with me to the bread class so that we have some good bread to munch on at night to go with the sausage and cheese we plan to get at out favourite coop in the town where the class is being held. The others went to my favourite soup kitchen.
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WOW!
I love the colour of the crust. The whole thing just looks delicious.
Well done!
Ru
The look and the ingredients sound very tempting! Have you tried making this without some vital wheat gluten?
I am using the vwg as a bit of insurance since buckwheat has no gluten and the rye not much.
throw you out for being too good for the class:-) I bet you won't be making any bread in the class that is this complex and tasty! That crust looks grand. Well done and happy baking Danni
The class is mainly for my brother to learn to make bread. This is a great way to get him started. I know I will learn something as one always finds others do things differently and all of the bread is done in a huge wood fired oven so I am really looking forward to seeing how that works. It is going to be hard but I am going to keep my head down and my mouth shut! At least that is the plan!
traditional way - made by hand, without machines and baked in a WFO. Wish I was going with you!
Wouldn't it be awesome if we could all get together and attend a class!
Gorgeous!
agree with you Danni about a class together, it would be such a buzz.....
Leslie
Just beautiful. I'll bet it tastes great, too.