No Risk, No Bread!

Greetings and hope everyone is having a great weekend and happily baking away!

After a few successful attempt on higher hydration, I was feeling a little brave. I chanced upon a bag of organic, hulled buckwheat the other day and thought of making good use of it. So, here's what I did and please feel to comment. 

Vermont SD Recipe, plus the following

The starter was given a 1:2:2 feeding and an additional of 10gm of water 

Here's my twist

• 20gm         Hulled Buckwheat (boiled and drained)
• 2 tbsp        Honey
• Mix all the ingredients and autolyse for 1 hour
• 10gm         Salt 
• Slap and fold for 15 minutes with very wet hands (indirectly increasing dough hydration)
• Rest
• Stretch and fold every 30 minutes for 2 hours
• Bench rest for 10 minutes
• Shape and put in banetton
• Cold retard for 13 hours
• Brought dough to room temperature for 15 minutes prior to baking

When I first mixed the dough, man it was so slack and sticky and I was so tempted to add in more flour but I resisted. I gave the dough a hell of a slap and fold with all my might, tough, but I put through! And when I was done, a few pieces of the dough were scattered on my counter and the floor. By the feel of the dough, I could tell that it has not much of strength yet. Afraid of my neighbour would be at the door and complain about the loud bang from the slap and fold, I gave my dough a rest and decided to give more stretch and fold to it. The first session of stretch and fold, I kinda of doubted if I would have any bread for breakfast tomorrow but all that changed after the third session, it came through. I would have given more S&F but was running of out time and decided stop. Bench rest,shape and straight to the banetton. 3 hours later after going into the fridge, I had a peek at the dough and it has risen to the brim of the banetton. I was tempted to bake it right there,right then but resisted again as some of you might have already known that I live in the tropics and the indoor temperature is 28-30 degree C on average. So I resisted and cold retard it in order to improve on flavour profile.

The dough, after 13 hours of cold retard.....

I've decided to include more crumb shots for better viewing and comments

Oven spring is incredible, so I have nothing much to complain about this bake. Though, if one would look closely to the 2nd crumb shot, that is a rather unfamiliar texture I've encountered. Could it be the honey? Also, I think it's about time that I get myself a baking stone as the bottom of my bakes are not that great. OR should I wait for Santa Clause to hand me a dutch oven? Dang....Christmas is still a long way ahead!

Regards,

FrugalBaker