Buckwheat-Rye Sourdough Bread
Loaf topped with buckwheat flakes and Prosciutto slices, torn into small pieces
Loaf topped with red dates
Soaker:
Buckwheat Soaker
200 g whole grain buckwheat flour
250 g hot water
I combined the flour and water an left it for 2 hours.
Final Dough:
250 g mature rye sourdough starter (100% hydration)
all of the soaker
645 g water
23 g salt
I mixed the ingredients in a large bowl:
Final Dough
and I left the dough to ferment for 6 hours. Then I put the dough into 2 pans:
Small Challah Pan and Silicone Square Pan(8.5"x8.5"x2")-both non-stick (no greasing or parchment necessary)
and proofed them for 3 hours.
I baked the loaves at 480F for 20 minutes and for another 20 minutes at 450F.
Submitted to Yeastspotting.
