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Buckwheat sourdough

Gabriele_Di_Cerbo_40805

I tried for the first time buckwheat sourdough and it is amazing! I got the recipe from theperfectloaf.com and I thought I would share it with you because it is a really remarkable bread. I didn't get the open crumb I was hoping for but who cares when it tastes so good!

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fisher23

Beautiful loaf of bread.

SlickWilly_403801

Looks "OTAY"..........(too easy - couldn't resist)!

Gabriele_Di_Cerbo_40805

hahah

Gabriele_Di_Cerbo_40805

thank you John. I started baking sourdough bread because of one of your pictures and now I can't live without it. You changed my life!

wolfiegirl

You make me smile when I see your bread! Absolutely lovely! The color of the bread is spectacular!

As for the open crumb, it's all in the not kneading but folding the dough technique...a well hydrated dough. Kneading is the enemy.

jeffreybkim

Can you share some of your baking prowess with me?

Gabriele_Di_Cerbo_40805

you should definitely try it, I really think it is an amazing bread. It has a high hydration so kneading would be impossible even if I wanted to try... I'm sure I would get a more open crumb with more folds at the beginning and a better shaping technique, hopefully I will get there at some point!

Gabriele_Di_Cerbo_40805

I got my prowess reading tartine's and forkish's book. Another great resource is theperfectloaf blog (where I got this recipe.) there you can read about basically anything you want to know on sourdough bread. I'm always happy to help in case you have questions. happy baking!

fisher23

Thank you for very kind remarks. And I got the bug from @Shivam_Daryanani_92859 . That is what I love about being a member of this community. We are inspired by others here and aren't afraid to ask questions and learn for ourselves.

Gabriele_Di_Cerbo_40805

for some reason this conversation brought to my mind the end of Valery's letter in V for vendetta: "even though I do not know you, and even though I may not meet you, laugh with you, cry with you, or kiss you: I love you."

mattpope

I'm with you on those books. Flour Water Salt Yeast and Tartine's are my go-to references for bread baking.

wolfiegirl

Sounds like you have the folding down. The tricky bit is giving it plenty of rise time (couple days in the fridge) and then as little as is humanly possible in handling to shape. Peter Reinhart is my source for folding and then shaping. Might help you get those big air bubbles in your crumb! I'll check out the recipe too!

https://www.youtube.com/watch?v=TtCu9hYGhOU

#bread

Gabriele_Di_Cerbo_40805

uh that's very interesting, thank you! I'm going to try it next time