📝 About This Recipe
This loaf is a masterclass in texture and deep, nutty flavor, marrying the wild complexity of traditional sourdough with the mineral-rich, toasted notes of buckwheat. Its hallmark is a shatteringly crisp, mahogany-colored crust that gives way to a tender, violet-hued crumb. Perfect for those seeking a gluten-reduced profile or a sophisticated, earthy alternative to standard white loaves, this bread is a true celebration of ancient grain heritage.
🥗 Ingredients
The Levain (Starter Build)
- 35 grams Active Sourdough Starter (at peak activity, 100% hydration)
- 35 grams Strong Bread Flour (unbleached)
- 35 grams Buckwheat Flour (stone-ground preferred)
- 70 grams Filtered Water (lukewarm, approx. 80°F)
Main Dough
- 350 grams Strong Bread Flour (high protein content (12.5%+))
- 100 grams Buckwheat Flour (dark or light buckwheat both work)
- 50 grams Whole Wheat Flour (for added enzymatic activity)
- 360 grams Filtered Water (divided into 340g and 20g portions)
- 11 grams Fine Sea Salt (non-iodized)
- 1 teaspoon Honey (to balance buckwheat's natural bitterness)
- 2 tablespoons Rice Flour (for dusting the proofing basket)
👨🍳 Instructions
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1
Build the Levain: In a clean glass jar, mix your active starter, 35g bread flour, 35g buckwheat flour, and 70g lukewarm water. Cover loosely and let sit in a warm spot (75°F) for 4-6 hours until doubled in size and bubbly.
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2
Autolyse: Two hours before the levain is ready, mix the 350g bread flour, 100g buckwheat flour, and 50g whole wheat flour with 340g of the water. Mix until no dry flour remains, cover with a damp cloth, and let rest to hydrate the proteins.
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3
Incorporate Levain: Spread 120g of your active levain over the autolysed dough. Use your fingers to dimple the levain into the dough, then fold the dough over itself until fully incorporated. Let rest for 30 minutes.
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4
Add Salt: Sprinkle the sea salt and drizzle the remaining 20g of water and the honey over the dough. Squeeze the dough with your hands (pincer method) to incorporate the salt thoroughly. Rest for 30 minutes.
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5
Bulk Fermentation & Folds: Over the next 3 hours, perform 4 sets of 'stretch and folds' every 30 minutes. Reach under the dough, pull it upward, and fold it over the center. Rotate the bowl and repeat 4 times per set.
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6
Lamination: After the folds, let the dough rest undisturbed for the remainder of the bulk fermentation (about 1.5 to 2 more hours) until it has increased in volume by about 50% and shows small bubbles on the surface.
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7
Pre-shaping: Gently tip the dough onto a lightly floured surface. Using a bench scraper, fold the edges toward the center to create a loose round. Let it rest uncovered for 20-30 minutes to develop a slight skin.
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8
Final Shape: Dust the top with flour, flip the dough, and fold the bottom up, the sides in, and roll it into a tight log (batard) or ball (boule). Ensure there is good surface tension.
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9
Cold Proof: Place the dough upside down into a banneton basket heavily dusted with rice flour. Cover with a plastic bag and refrigerate for 12-15 hours. This cold retard develops the characteristic sourdough tang.
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10
Preheat: Place a Dutch oven inside your oven and preheat to 500°F (260°C) for at least 45 minutes before baking.
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11
Score and Bake: Carefully turn the cold dough onto parchment paper. Use a sharp razor blade (lame) to make one long, deep slash down the center. Carefully lower the dough into the hot Dutch oven.
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12
Steam Phase: Cover with the lid and place in the oven. Immediately reduce the temperature to 450°F (230°C). Bake for 20 minutes with the lid on to trap steam.
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13
Crust Development: Remove the lid to reveal the expansion. Continue baking for another 25-30 minutes until the crust is a deep, dark brown. The internal temperature should reach 208°F (98°C).
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14
Cooling: Transfer the loaf to a wire rack. It is crucial to wait at least 2 hours before slicing, as the buckwheat crumb continues to set while cooling.
💡 Chef's Tips
Buckwheat lacks gluten, so don't exceed 25-30% buckwheat flour or the loaf will become too dense. Use rice flour for your proofing basket; buckwheat dough is stickier than standard wheat dough and rice flour prevents sticking perfectly. If your kitchen is cold, use a slightly warmer water (85°F) for the mix to keep fermentation on track. Don't be afraid of a dark crust; the sugars in buckwheat caramelize beautifully and provide a smoky depth of flavor. Ensure your starter is fed and very active (tripling in size) before starting to ensure a good rise.
🍽️ Serving Suggestions
Slather a warm slice with cultured salted butter and a drizzle of buckwheat honey. Top with smashed avocado, red pepper flakes, and a squeeze of lemon for an earthy breakfast. Pair with a sharp, aged cheddar or a creamy blue cheese and fresh figs. Serve alongside a hearty mushroom soup or beef stew to soak up the broth. Toast lightly and top with smoked salmon and crème fraîche.