July 21, 2022 - 5:46pm
Buckwheat Sourdough
Based on this recipe...
Overall Recipe:
- 500g wholegrain buckwheat flour
- 350g water
- 10g salt
- 2 medium size eggs
- 2 tablespoons olive oil
- 2 tsp psyllium husk powder
- 1 tablespoon brown rice flour starter (refreshed)
Method:
- Preferment 500g wholegrain buckwheat flour, 350g water + 1 tablespoon starter. Once risen and craggy then move onto the next step.
- In a bowl whisk together the eggs, olive oil, salt and psyllium husk powder.
- Add this mixture to the preferment and knead till you get a nice smooth "dough". Not quite a wheat dough and not a batter either, in-between. Should feel silky to the touch and you will be able to form a loaf. I had two options. Either the right size dough pan which I would have to prepare with baking paper or grease or the pullman which was far too big but needs no preparation. I opted for the pullman. Could have done 1.5x the recipe! So while it rose well it could have been a taller loaf in the right pan. Next time i'll increase the amount.
- Final proof for two hours at room temperature then into the fridge for two hours (it does need more time but because it has eggs I opted for two hours max at room temperature).
- Bake.
Crumb.jpeg
Wow! The flavour hits you. Flavour of buckwheat greatly accentuated. Almost has a smokiness to it. Never expected it quite so strong however it's really nice toasted.
Idea for next time. Because it is a 100% preferment and to shorten the final proof to accommodate the eggs then in this case I will be persuaded to add 1tsp instant yeast to the final dough. Normally I like to keep sourdough 100% bakers yeast free but due to the method I don't think it'll make it any less of a sourdough. Equally one could use baking soda/powder to bake immediately.