Tuesday, January 24, 2012
Sourdough Apricot Buckwheat Loaf
A complete experiment, with striking results. I haven't cut the loaf yet, so I can't assess the flavour, but I wanted to get the recipe down before I forget what I did.
1 cup fed starter
2 cups water
2 cups strong flour
Let stand at room temp 15 hours.
All of starter
1 cup water
2 cups (or more) buckwheat flour
2 tablespoons malted barley syrup
1 tablespoon kosher salt
1 cup chopped, dried apricots
Autolyze 30 minutes.
Folds 4 times over three hours.
Final rise: 2 hours.
Preheat Dutch oven 1 hour before baking in 450 degree F oven.
Bake: 25 minutes covered
20 minutes uncovered to 200 degrees f internal temp.