August Recipe of the Month – Buckwheat sourdough boule with toasted kernels

03 Aug August Recipe of the Month – Buckwheat sourdough boule with toasted kernels

time

PREPARATION: 15 min
BAKING: 35 min

TOTAL TIME: 16h 35 min approx..

portion

YIELD

10 x 500g Boules

difficulty

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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