Durum Buckwheat with Toasted Groats
I ordered a whole pile of Buckwheat groat from Daybreak Mills so it was time to repeat this recipe to use some up.
Makes 3 loaves
150 g Buckwheat Groats, toasted
230 g boiling water
50 g Yogurt
55 g honey
25 g pink Himalayan salt
700 g strong bakers unbleached flour
300 g freshly milled durum flour (or durum berries)
50 g toasted buckwheat groats, milled into flour
50 g freshly ground flax
720 g water g
250 g levain (procedure in recipe)
Extra wholegrain and AP flour to feed the Levain.
The afternoon before:
1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of wholegrain flour. Let sit at cool room temperature for the day.
The night the day before:
1. Toast 225 g of buckwheat groats in a dry frying pan or the oven until fragrant and golden. I did mine in the oven since I had a large quantity to do.
2. Weigh out 50 g of the toasted groats and mill that into flour. Place the buckwheat flour in a tub.
3. Reserve the remainder of the toasted buckwheat groats for the next day.
4. Mill the durum berries (if using berries) and place the necessary amount of this flour in the tub.
5. Add the unbleached flour to it as well as the freshly ground flax. Cover and set aside.
6. Before bed, feed the levain 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night.
Dough making day:
1. Early in the morning, feed the levain 100 g of filtered water and 50 g of wholegrain flour as well as 50 g of strong baker’s flour. Let rise until doubled (about 5-6 hours).
2. A couple of hours before the levain is ready, in a stand mixer, mix the water with the flour, and mix on speed 1 until all the flour has been hydrated. Let this autolyse for a couple of hours.
3. At the same time, soak the toasted groats in the boiling water. Add the honey, salt and yogurt on top once it has cooled a bit. Cover and set aside.
4. After the autolyse, add the groat mixture and the levain to the bowl.
5. Mix on the lowest speed for a minute to integrate everything, then mix on the next speed up for 9 minutes.
6. Remove the dough from the mixing bowl and place in a lightly oiled covered tub. Let rest 30 minutes in a warm spot (oven with light on).
7. Do 2 sets of coil folds at 30 minute intervals and then 2 sets of coil folds at 45 minute intervals, and then let the dough rise to about 40%. It should have irregular bubbles visible through the sides of the container and bubbles on top as well.
8. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~850 g. Round out the portions into rounds with a dough scraper and let rest 30 minutes on the counter.
9. Do a final shape by flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and cross over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
10. Sprinkle a mix of rice flour and all purpose flour in the bannetons. Place the dough seam side down in the bannetons. Let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge overnight.
1. The next morning, heat the oven to 475F with the Dutch ovens inside for an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Internal temperature should be 205 F or more.
Crumb is a bit tight but it tastes good and that’s what counts!