Buckwheat-Rye Sourdough Bread

Buckwheat-Rye Sourdough Bread

Loaf topped with buckwheat flakes and Prosciutto slices, torn into small pieces

Loaf topped with red dates


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.


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