03 Aug August Recipe of the Month – Buckwheat sourdough boule with toasted kernels
PREPARATION: 15 min
BAKING: 35 min
TOTAL TIME: 16h 35 min approx..
YIELD
10 x 500g Boules
DIFFICULTY
INGREDIENTS
| Quantity (kg) | % dry ingredients | |
|---|---|---|
| White Bread Flour | 2.700 | 90 |
| Light Rye Flour | 0.300 | 10 |
| Water | 1.800 | 60 |
| Lesaffre Hirondelle Blue Yeast | 0.030 | 1 |
| Salt | 0.042 | 1.4 |
| Toasted Buckwheat Kernals
Livendo Buckwheat Sourdough |
0.300
0.210 |
10
7 |
| Total | 5.382 | 179.4 |
| Yield | 10 x 500g Boules | |
FEATURED PRODUCT
BUCKWHEAT SOURDOUGH
METHOD
| Mixing: SPIRAL | 4 minutes slow, 2 minutes fast (Adjust according to mixer type) |
| Bulk ferment | 1 hour ambient |
| Divide | 500g |
| Intermediate proof | none |
| Mould | round into Boules, place on tray with rice cones |
| Final proof | 14-16 hours @ 12 °C 45 min recovery @ ambient |
| Bake | 35 – 40 minutes on direct oven bottom 230°C with steam For crusty products open dampers after 15 minutes baking |
| Cooling | Ambient |
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