My Daily Bread inspired by Skibum and Sarah Owens
This is a recipe that I have adapted from Sarah Owens book Toast and Jam [1]. It uses a rye tangzhong and has the option of making it with a combination of sourdough starter and commercial yeast or just using sourdough starter. I have done it both ways and it always comes out great. If you are not using commercial yeast you will need to use 150 grams of starter.
I have found it is best to grind your 45 grams of buckwheat flour in blender. The little bit of extra effort is worth it. I use a bullet blender.
For the tangzhong | |
45 grams | Rye flour |
115 grams | milk |
115 grams | water |
In a saucepan combined these ingredients with a whisk until smooth. Then place the pan over medium low heat stirring constantly until it thickens about 3 to 4 minutes. It might be pourable and its ok if its thickened beyond that.
Put this mixture in a 6 qt kitchenaid or large bowl if hand mixing it will be hot to cool it your milk and butter should be cold | ||
60 grams | Buckwheat honey or wildflower honey | |
230 grams | Milk | |
85 grams | Unsalted butter,Cut up into cubes | |
Stir to combined then take the temperature make sure you get this mixture to 90 degrees F or less before adding the other ingredients. | ||
630 grams | Bread flour | |
100 grams | Active starter | |
45 grams | Buckwheat flour | |
1 tsp | Active dry yeast | |
100 grams | 2 eggs beaten | |
Combined all of these ingredients until you cant see any streaks | ||
Let the dough rest covered in the bowl for 20 -30 minutes. Then add 15 grams of fine sea salt * | ||
*I also add seeds at this point Knead thoroughly until a smooth dough is achieved, Let proof till tripled in size. 3 hours if using commercial yeast longer if using sourdough. Watch the dough not the clock
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Grease two small pullman loaf pans . Divide dough in half . Form loaves Watch dough. Anticipate when dough will almost come to the tops of the loaf tins, so you can preheat your oven to 375 degrees Fahrenheit. |