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Buckwheat Sourdough Boule With Toasted Kernels

Buckwheat Sourdough Boule with toasted kernels

TIME

Featuring the Livendo Buckwheat Live Sourdough, our Technical Baker Sara Autton creates Buckwheat Sourdough Bread with Toasted Kernels. With an unique and authentic sourdough taste, the Livendo Sourdoughs offer bakers a versatile range of solutions and recipes.

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 Kernels0.30010
Livendo Buckwheat Sourdough 0.210 7
Total 5.382 179.4
Yield 10 x 500g Boules

preparation instructions

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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