How To Make Delicious Vegan Buckwheat Sourdough Bread
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Excellent
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Bread, Baked Goods
How To Make Delicious Vegan Buckwheat Sourdough Bread
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A tasty and light buckwheat flour sourdough bread with a great crumb. Don't be daunted by the instructions, it's just stretching and folding!
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Ingredients
- 60 g sourdough starter about ¼ cup
- 320 g bread flour about 2 ½ cups
- 40 g whole-grain buckwheat flour about ¼ cup
- 225 g water about 1 cup
- 6 g salt about 1 teaspoon
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Instructions
- Mix your water, starter, and salt in a large bowl. I like mixing those up first so the starter and the salt have a chance to disperse in the water. Add your dry ingredients: the bread flour and the whole grain buckwheat flour. Mix well with a spoon.
- It's normal for the dough to appear very dry at first, even though it is a medium hydration dough. Start to knead it just a little so it comes together and forms a ball (see photo above). If the dough still doesn't come together after kneading it, increase the amount of water just a little.
- Let the dough rest for about 30 minutes. After 30 minutes, do a set of stretch and folds. That means that you grab the edge of the dough, stretch it up, and fold it under on the other side.
- Rotate your bowl for 90 degrees and repeat 3 more times. This is one set of stretch and folds. We're going to do 4-6 sets of stretch and folds in total over a (roughly) 2-hour period. If you manage to make 6 sets, great! If you only find time for 4, you'll be just fine.
- Sourdough recipes are sometimes really particular about what to do and when to do it. When in reality, it's a very forgiving process and it depends on a lot of factors, not just how often you stretch and fold your dough. So don't stress too much about it.
- After you complete your sets of stretch and folds, cover your dough with a wet kitchen towel or a plastic bag (I prefer the latter). Let the dough rise, but don't wait for it to double in volume. I suggest you do a bulk fermentation for 4 - 6 hours at room temperature and in that time, the dough should get about 75% bigger in volume. Whether that's going to be closer to 4 hours or closer to 6 hours depends mainly on the temperature of your kitchen. A good indicator that the wild yeast is doing its job is the bubbles on top of the dough.
- After the bulk ferment, prepare your proofing basket (either a banneton basket or some other kind of basket), and line it with a clean tea towel. Sprinkle a little bit of flour on it to prevent the dough from sticking. Transfer your dough from a mixing bowl to a lightly floured work surface and shape it. The way to do that is to grab the opposite ends of the dough and pinch them together on top. Repeat with the other two opposites.
- Carefully transfer your dough ball into a tea towel-lined basket. The pinched parts should be facing upwards. Cover your dough with something airtight; I like to put the banneton basket in a plastic bag and tie it well. Put it in the fridge for 12 - 24 hours. If you like to let your dough ferment longer, you can go up to 48 hours.
- The next day, transfer your dough from the basket to the piece of parchment paper, so the floured bottom of the dough is now the top of the dough. Score your dough with a razor blade or a sharp knife; make two deep cuts so you get a crisis cross pattern.
- Transfer your parchment paper with a dough on it into a hot dutch oven. Splash just a bit of water between the parchment paper and dutch oven to create some steam and cover quickly to capture it inside. Put the bread in the oven for 25 minutes at 460°F (238°C). Take the lid off and bake for an additional 8 minutes with the lid off at 440°F (227°C) to get that golden brown color.
- After taking the bread out of the oven, put it on a cooling rack, and cover it with a damp kitchen towel. Let the bread cool for at least an hour before you
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