Buckwheat Batard
I baked the buckwheat batard from Leader's Local Breads yesterday. This is my third or fourth attempt at this bread, and by far the most sucessful. The first time I tried this bread I was unaware of the errors in the formula (if you do a search of the site you will find posts on the errors of this book) and ended up experimenting just trying to get a buckwheat starter that I could work with. The flavor is so unique that I did not give up and have come up with a formula that works for me. For the buckwheat levain I used 75 grams of my liquid levain that is approximately 100% hydration. To that I added 35 grams of water and 40 grams of buckwheat flour, which totals 150 grams, close to the 125 grams needed for the dough, with just a little to spare. I let this sit and ferment overnight. There was not much visible fermentation as far as rising or bubbles coming to the surface with this levain, however upon stirring it up it was evident from the texture that it was active. I then followed the rest of the formula as written in the book, except that I made 3 loaves instead of the suggested 4. I'm not a big butter fan however I really enjoy this bread warmed with a little butter on it, and the buckwheat flavor is very unique. Now on to the pics...
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From bread [2] |
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From bread [2] |
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From bread [2] |