Sourdough Buckwheat Rye
 
 
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.
Author:
Recipe type: Sourdough
Serves: 1 loaf
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:
  1. 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:
  1. 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.
  2. 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.
  3. 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**
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Remove the loaf to a wire rack to cool completely before slicing and serving.
Notes
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.
Recipe by Bread Experience at https://www.breadexperience.com/sourdough-buckwheat-rye/