Sourdough Bread Recipe | Flavorful Bread with Buckwheat Flour 👍🏻 #sourdoughbread

Sourdough Bread with Buckwheat Flour

Ingredients:
630 g bread flour
70 g dark buckwheat flour
7 g dry rye malt (optional)
476 g water
140 g active sourdough starter (100% hydration)
16 g salt

Dough temperature during fermentation: 25°C (77°F)
Warm fermentation: ~6 hours
Cold fermentation: ~12 hours

Method:

🥣 Combine all ingredients in a bowl until fully incorporated.

🕛 Let the dough rest for 1 hour, covered.

🤲🏻 Perform one gentle stretch & fold.

🕛 Let it rest for 1 hour.

1️⃣ Perform the first coil fold.

🕛 Let it rest for 1 hour.

2️⃣ Perform the second coil fold.

🕛 Let it rest for 1 hour.

3️⃣ Final third coil fold.

🕛 Let the dough ferment for 2 more hours.

🤲🏻 Shape the dough into a round or oval (depending on your banneton shape), and place it seam-side up into a floured proofing basket.

❄️ Refrigerate overnight (about 12 hours).

⏲️ In the morning, preheat your oven to 250°C (482°F) with a Dutch oven, baking steel, or baking stone inside. Preheat for at least 40 minutes.

For open baking : Place a metal tray filled with clean stones or lava rocks at the bottom of the oven.

🔪Take the dough out of the fridge, score it, and place it into the preheated Dutch oven or onto the baking steel (stone).
Bake at 250°C (482°F) for 20 minutes with the lid on or with steam (open baking method).

💨 For open baking:
Right before loading the dough, carefully pour 1 cup of boiling water into the preheated tray with stones to create steam. Immediately close the oven door to trap the steam.
Be careful — hot steam will rise quickly!

🍞Remove the lid or release the steam. Lower the oven temperature to 200°C (392°F) and continue baking for another 20 minutes, or until the crust is deep golden brown.

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