Eric Kayser's Buckwheat Batard, as published by Daniel Leader, and as annotated by Occidental
I haven't been able to find much in the way of suggestions for baking bread with buckwheat, which is a shame because it is so delicious. I can't say much about Kayser or Leader, but I am grateful to Occidental for his post on this bread. It was delicious.
The large holes are the result of incomplete degassing before shaping, a defect, as Hamelman would say. Otherwise, the crumb was very nice:
Hiding under the batard is my first attempt at the tordu shape. Not bad, but not ready for prime time: