Buckwheat sourdough bread
Description
Delicious baked goods for the whole family. Start making the bread by preparing a sponge, which should be made 8–10 hours before kneading the main dough. Be sure to try making this bread and treat your loved ones to delicious baked goods. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients according to the recipe, including the starter, which should be made 8–10 hours before you begin kneading the dough.
- 2
Step 2
8-10 hours before you start kneading the dough, prepare a levain: take 1 tsp. of 100% hydration starter, 100 ml of room-temperature water, and 100 g of whole rye flour. It’s best to do this in the evening.
- 3
Step 3
Pour water into a bowl, add the starter, and mix until homogeneous.
- 4
Step 4
Add 100 grams of whole-grain rye flour to the bowl and mix. Cover with plastic wrap and leave for 8–10 hours to ferment at room temperature.
- 5
Step 5
After 8–10 hours of fermentation, the preferment is ready to be mixed into the dough; signs of active fermentation are visible.
- 6
Step 6
Pour 300 ml of room-temperature water into the dough mixing bowl, add all of the starter, and mix until smooth.
- 7
Step 7
Add the dry ingredients (all the flour and salt). Knead the dough by hand or with a mixer. The dough will be quite stiff, and that is correct—do not add any extra water.
- 8
Step 8
Grease the dough proofing container with vegetable oil, place the dough in it, cover with plastic wrap, and leave at room temperature to ferment for 3 hours.
- 9
Step 9
Twice (once every hour), stretch and fold the dough.
- 10
Step 10
After three hours of fermentation, transfer the dough to the work surface and shape it into a ball.
- 11
Step 11
Place the shaped bread dough in a proofing basket seam side up. You can also use a regular bowl lined with a flour-dusted cloth. Cover the dough on top with a cloth or plastic wrap to keep it from drying out. Let rise for 1.5 hours.
- 12
Step 12
After 1.5 hours, carefully transfer the dough onto a baking sheet, seam side down.
- 13
Step 13
Using a knife or razor blade, make shallow cuts.
- 14
Step 14
Preheat the oven to 250°C on the top-and-bottom setting and bake for the first 10 minutes at this temperature. Then reduce the oven to 180°C and bake for another 40–45 minutes until done. Cool the finished bread on a wire rack.
- 15
Step 15
Cooled bread can be served.
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Step 16
This buckwheat sourdough bread has a thin crust, a medium-porous crumb, and a very harmonious flavor with a subtle note of buckwheat flour.