30% Sprouted Buckwheat + White Wheat SD

30% Sprouted Buckwheat + White Wheat SD

Ladies and gentlemen, I proudly present to you… another over-fermented loaf! 🙂 You see, that’s what happens when you think to yourself, “No big deal, the dough can wait for another 30 minutes,” but it’s in fact more than enough time for proteases to go wild and destroy the structure of your dough…

30% Sprouted Buckwheat + White Wheat SD

Dough flour (all freshly milled):

120g      40%       Whole white wheat flour

90g        30%       Whole spelt flour

45g        15%       Sprouted white wheat flour

45g        15%       Sprouted buckwheat flour


For leaven:

10g       3.33%       Starter

30g          10%       Bran sifted from dough flour

30g          10%       Water


For dough:

270g         90%       Dough flour excluding flour for leaven

100g      33.3%       Whey

145g      48.3%       Water

70g        23.3%       Leaven

5g          1.67%       Salt


305g        100%       Whole grain

280g       91.8%       Total hydration

Sift out the bran from dough flour, reserve 30 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 4 hours (24.5°C).

Roughly combine all dough ingredients except for the salt and let it ferment for 15 minutes. Fold in the salt and ferment for 3 hours 45 minutes longer. Construct 3 sets of stretch and fold at the 15 minutes, 30 minutes and 1 hour mark.

Preshape the dough and let it rest for 15 minutes. Shape the dough then put in into a banneton. Retard for 8 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

Since I left the dough at room temperature for too long, enzymatic activities took over yeast fermentation. The dough showed signs of break down after the retard and collapsed in the oven. Despite that, the crumb isn’t too bad and is moderately open.

Usually I toast buckwheat before grinding it into flour, which imposes a robust and smoky flavour to bread. This time the buckwheat was only sprouted but not toasted as I was curious how buckwheat tastes in its “raw” form. It appears that the drying effect associated with buckwheat is entirely attributed to the toasting process. This bread is very moist, unlike other buckwheat bread I baked in the past. It also has a clean sweet taste instead of the sometimes overwhelmingly earthy flavour toasted buckwheat carries.


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Post Author: MNS Master