This Sourdough Buckwheat Rye utilizes a 24-hour cold ferment in the refrigerator to strengthen the gluten and bring out the flavor of the bread.
I started working on this bread after participating in the Maine Kneading Conference. I brought home one of Derek of Hootenanny’s loaves from the Artisan Bread Fair and I enjoyed it so much, I decided to try and recreate it.
After my initial experiment, I got involved with other bread projects so this one went on the back burner for several weeks, but this past weekend, I decided it was time to try again. I finally found the right proportions for a crumb that is full of holes and a texture that is not gummy or bitter.
This Sourdough Buckwheat Rye is not the same as the loaf I bought at the festival, but I like it. Derek’s version, if I remember correctly, included about 40% buckwheat and rye. I tried 15% buckwheat and 25% rye but wasn’t thrilled with the results so I decreased the percentage of rye until I found a combination that suited my palate.
This formula is a good one to experiment with. You can increase or decrease the proportion of white flour to rye and buckwheat to suit your taste. I kept the hydration between 60-65% for each experiment. Feel free to adjust the hydration as well, but don’t change too many variables at once (like I’ve been known to do), or it will be hard to figure out what went wrong if you aren’t pleased with the results.
I think the loaf benefited from a cold ferment in the refrigerator for 24 hours to develop the flavor and improve the structure of the dough. However, if you prefer, you can bake it the same day that you mix the final dough. Just allow enough time for the two-hour bulk ferment and the two-hour final proof after shaping the loaf.
After the 2-hour bulk ferment and two folds, I covered the bowl tightly with plastic wrap and placed it in the refrigerator. I let the dough cold-ferment for 24 hours. The next day, I took the dough out and let it warm up to room temperature for about an hour before shaping the loaf and letting it proof for 1-2 hours more.
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Sourdough Buckwheat Rye
- Yield: 1 loaf 1x
Description
This Sourdough Buckwheat Rye utilizes a 24-hour cold ferment in the refrigerator to strengthen the gluten structure and bring out the flavor of the bread.
Ingredients
Sourdough Build:
- 70 grams sourdough starter
- 70 grams all-purpose flour
- 70 grams warm water
Final Dough:
- 200 grams levain (all minus 10 grams)
- 260 grams all-purpose flour
- 80 grams whole grain rye flour
- 60 grams buckwheat flour
- 265 grams water
- 15 grams salt
Instructions
Sourdough Build:
- Add the sourdough starter to a medium bowl, pour in the warm water and stir to break up the starter. Mix in the flour and incorporate thoroughly using a wooden spoon or Danish dough whisk. Cover the mixture and let it rest overnight at room temperature for 8 – 12 hours or until ripe.
Final Dough:
- The next day, mix together the levain and all but 50 grams of the water in a large bowl. Add in the flours and stir or whisk the ingredients until thoroughly combined.
- Let the dough autolyse (rest) for 15- 20 minutes, then add in the salt and the additional 50 grams of water and mix until the salt is completely incorporate into the dough.
- Cover the bowl and let the dough bulk ferment for 2 hours. Fold the dough 2 times at 30 minute intervals during the first hour. Let the dough rest the final hour. (At this point, you can continue with shaping the loaf or place it in the refrigerator overnight to cold ferment.) **See Notes**
- Shape the loaf into an oval shape or the shape of your choice and place it on parchment paper sprinkled with cornmeal. Alternately, place the dough in a brotform proofing basket sprinkled with rice flour. Let the loaf proof for 1-2 hours.
- At least 45 minutes before you plan to bake the loaf, preheat the oven to 450 degrees F. with a baking stone on the bottom rack and a steam pan or iron skillet on the top shelf.
- When the loaf is ready, score it down the middle or in the pattern of your choice and slide it and the parchment paper onto the preheated baking stone. Carefully add 4-5 ice cubes in the steam pan and immediately close the door.
- Bake the loaf 25-35 minutes. Partway through the bake cycle, remove the parchment paper and rotate the loaf for even browning. When done, the loaf should be browned and sound hollow when thumped on the bottom.
- Remove the loaf to a wire rack to cool completely before slicing and serving.
Notes
I think this loaf benefits from a cold ferment in the refrigerator for 24 hours to develop the flavor and improve the structure of the dough. However, if you prefer, you can bake it the same day that you mix the final dough. Just allow enough time for the two-hour bulk ferment and the two-hour final proof after shaping the loaf.
- Category: Sourdough
Happy Baking!
Cathy
Sounds awesome! Although I’ve mastered every kind of bread using yeast including sprouted grain, I’ve never had a successful sourdough even though I started the culture several times and had it for months! The bread tasted great but it wasn’t hokey enough because I didn’t master the process to keep it light & airy(full of holes)! And now it’s the only bread my husband can eat, but I hate the thought of eating soo much flour to keep the culture going and active! But I love the idea of buckwheat because it’s much healthier than straight wheat and I’m sure it’s delicious!!! Thank you for sharing!!
If you’ve mastered yeast breads, then you’re well on your way. If you haven’t achieved the coveted “holes” yet with sourdough, I wouldn’t worry about it. As long as the bread tastes good and your husband can eat it, that’s what is important.
Regarding using so much flour to maintain the starter, there are lots of ways to use discarded sourdough so it doesn’t go to waste. Here is a post with some ideas https://www.breadexperience.com/creative-uses-for-sourdough-starte/
Once you find your rhythm (with sourdough), and the starter is mature enough, you really don’t have to feed it that often so you won’t be using too much flour.
If you try this bread, do let me know how it goes.
Happy Baking!
Cathy
The introduction mentions a 24-hour cold proof but the recipe indicates only a 1-2 hour proofing. Can you explain?
The process for the cold ferment is listed in the notes (at the bottom of the recipe). There is a reference to ***See notes*** in #3 in the directions, but perhaps it’s not as clear as it could be. I will update the notes. Thank you for bringing this to my attention.
Hello and thanks. I bookmarked your recipe because I want to incorporate buckwheat flour into my sourdough bread. Wondering whether you have made this recipe using some whole wheat bread flour in place of some of the all purpose flour? I buy high extraction unifine whole wheat flour because I prefer to make a loaf with 50-60% whole grain, if possible.
AND, very appreciative that you do not publish email addresses.
Hallo,
I haven’t experimented using high extraction whole wheat flour with this loaf, but I think it could work, especially if its finely ground.
I would include a good proportion of white all-purpose flour as well to make sure the loaf has enough structure.
I’ve also found that if you use too much buckwheat, the texture of the crumb can get rather spongy.
If you try this loaf with the whole grain flour, do let me know how it goes.
Happy Baking!
Cathy