20% buckwheat bread
This bread contains 20% of buckwheat flour and 80% of strong bread flour (in my case it was Italian Costa d'Amalfi).
Hydration about 75% and cold retarded.
The procedure is as follows: slightly roast the buckwheat flour in a pan until starts smelling and then scald it with all water from the recipe, wait until it cools down and then add bread flour, salt and starter and mix by hand until all ingredients are well incorporated. After 30 minutes rest period use scoop & stretch method or French slaps and develop gluten and then perform stretch & folds every hour until you are through bulk fermentation. I shape it using stitching method and the cold retard and bake it as you bake any other sourdough bread.
You can add walnuts or pecans, what gives this bread even more taste.