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Buckwheat Sourdough Bread

Buckwheat Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 100 g active sourdough starter (100% hydration)
  • 450 g bread flour, divided
  • 400 g water, divided (300 g + 100 g for the levain, 30 g for salting)
  • 100 g buckwheat flour
  • 10 g fine sea salt

Method
 

  1. Mix 100 g starter, 100 g bread flour, and 100 g water for the levain; let it sit until bubbly.
  2. Combine 350 g bread flour, 100 g buckwheat flour, and 300 g water; rest 30 min.
  3. Pinch the levain into the dough; rest 30 min more, then fold in 10 g salt and 30 g water.
  4. Stretch and fold every 30 min for 2 hours, then let bulk ferment until nearly doubled, 6–8 hours.
  5. Shape, rest 20 min, final shape, and proof in a banneton until puffy, 2–3 hours.
  6. Score the loaf and bake in a preheated 475°F (245°C) Dutch oven for 25 min covered, then 20–25 min uncovered.
  7. Cool on a rack at least 1 hour before slicing.

Notes

The hands-on time is about 30 minutes, but the dough uses a long room-temperature fermentation and proofing that takes 8–12 hours in total. Plan to start in the morning for same-day baking, or refrigerate during the proof for 8–12 hours to bake the next morning.