3/23/10 - Pain au Sarrasin (Buckwheat Bread)
Just wanted to share with my my bake from last night. Pain au Sarrasin, or Buckwheat Bread. I think they turned out pretty nice. I'll use slightly less salt next time, but I'm pretty happy with the result. Enjoy!
600g - AP
250g - BF
100g - Organic Buckwheat Groats (freshly milled)
50g - Organic Rye Berries (freshly milled)
150g - Stiff Sourdough Starter (60% hydration from fridge)
630g - Water
22g - Kosher Salt (will use 20g (2%) next time for 1000g of total flour)
1/2 tsp - Active Dry Yeast
1804g - Total Dough Yield
6:50pm - Measure out all ingredients, grind buckwheat and rye berries.
6:55pm - Mix all ingredients in large mixing bowl with wooden spoon. When combined into rough dough, knead by hand and plastic scraper until combined. Do not add any extra flour when kneading. if sticking to hands, wet hands with some water. Cover and let rest for 30 mins.
7:25pm - Knead 2 minutes by hand, rest, covered.
8:30pm - Turn dough, cover, let rest.
9:30pm - Divide into 4 equal pieces, preshape, cover and let rest.
9:45pm - Final shape into batards, place on couche seam side up, proof. Place 2 baking stones in oven on 2 levels along with steam pan, preheat to 550F with convection.
10:45pm - Place 1/2 cup of water into steam pan. Turn loaves out onto peel, slash, place in oven directly on stone. When last loaf is in, place an additional cup of water into steam pan, close door, turn down to 460F no convection, bake for 15 minutes. Rotate, turn down to 430F, bake for another 15 minutes. Loaves are done when the internal temp reaches 210F. Cool completely before cutting and eating.
Submitted to Yeastspotting  on 3/23/10.