Buckwheat Sourdough
Serves 830 mins prep240 mins cook
This recipe for Buckwheat Sourdough showcases a loaf that is gluten-free and packed with flavor. The ideal balance of white bread flour and buckwheat ensures a beautiful structure without compromising the taste. The process includes autolyse, bulk fermentation, and cold retard for optimal results.
0 servings
What you need
Instructions
1: Measure 264g of white bread flour and 16g of buckwheat. 2: Prepare a hydration level of 75% and mix in 20% levain and 2% salt. 3: Allow a 30-minute autolyse. 4: Perform 5 hours of bulk fermentation. 5: Cold retard the dough for 4 hours. 6: Place the dough into the freezer while preheating the oven for easier scoring.View original recipe