Monday, September 12, 2011

Buckwheat Sourdough

This turned out much better than I anticipated. As I'm still tweaking the method/recipe, I'll post what I did more as a reminder to myself, than a finished recipe. It does make a lovely flatbread though. Nice with cheese. It is quite sour as the sponge sat longer than intended. Everyone feels this is a good development, but if you prefer your sourdough less sour, ferment the sponge for less time.

You Will Need:

1 cup fed sourdough starter
2 cups water
2 cups strong flour

Mix, cover let sit 12 hours.

To sponge add:

2 1/2 teaspoons salt
1 tablespoon malt syrup
1/2 tablespoon granulated sugar
3-4 cups buckwheat flour

Mix, let stand 30 minutes.

Over next two hours, fold four times. Let rise, covered in bowl overnight (8 hours)

Next day:

Dump onto work surface without deflating dough. Gently shape. Place on cornmeal dusted baking sheet. Dust with flour and let rise again for 6 hours.

Preheat oven to 450 degrees F. Create steam. Bake 20 minutes. Rotate pan, bake another 20 minutes.

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