Buckwheat-Apple-Walnut Bread

Name: Buckwheat-Apple-Walnut Bread (Adapted from a recipe by Didier Rosada)
Cook time: 18 h
Total time: 18 h
Yield: Makes 5 loaves
Ingredients: salt; ice for steam; yeast; buckwheat flour; water; bread flour; flour; oil; walnuts; buckwheat poolish; dry white wine; dried apples

Adapted from a recipe by Didier Rosada

Preparation info

Makes
5
loaves

Difficulty
Medium
Ready in
18 hr

Appears in

The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

About

Ingredients

Ingredient	Amount	Baker’s Percentage
For the buckwheat poolish:

Bread
Baking
Vegan

Method

Prepare the mise en place for the buckwheat poolish.

To make the buckwheat poolish, combine the bread and buckwheat flours and water with the salt and yeast in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 70°F (20°C) for 14 to 16 hours.