My Daily Bread inspired by Skibum and Sarah Owens
This is a recipe that I have adapted from Sarah Owens book Toast and Jam. 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
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
Buckwheat honey or wildflower honey
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.
Active dry yeast
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.
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
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.