Name: Sourdough Buckwheat Bread
Yield: Makes 1 loaf
Ingredients: 100 grams (¼ c + 3 tbsp) water at about 60°F (15°C); 50 grams (¼ c + 2 tbsp) white flour; 350 grams (1¼ c + 3½ tbsp) water at about 60°F (15°C); 44 grams (2 tbsp + 2¼ tsp) cold whole milk; 15 grams (2½ tsp) fine sea salt; 100 grams (½ c + 3½ tbsp) buckwheat flour; Dusting Mixture, for the lined proofing basket and the shaped loaf; 0.2 gram (pinch) instant yeast; 1 gram (generous ¼ tsp) fine sea salt; 5 grams (1¼ tsp) granulated sugar; 50 grams (¼ c + 2 tbsp) medium whole wheat flour; 350 grams (2½ c) white flour, plus additional as needed for working with the dough; 50 grams (3 tbsp + 1 tsp) Sourdough Starter; 1 gram (generous ¼ tsp) instant yeast

Preparation info

Makes
1
loaf

Difficulty
Medium

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

To me, this bread tastes like soba noodles crossed with a great baguette. I went through many iterations to come up with this recipe. When I hit on the right formula, it almost got me high. Don’t worry; I’m not saying it’s psychedelic, but the aroma and flavor will transport you. This bread has a flavor that’s both earthy and delicate. Perhaps this dual personality stems from the fact that I use two starters. The first is the same starter I use for my White Pu