with Pumpkin Seeds
Learn how to bake this delicious Buckwheat Sourdough with Pumpkin Seeds.
1. Bread Flour
2. Buckwheat Flour
3. Sea Salt
4. Sourdough Starter
5. Pumpkin Seeds
1. Make Levain
• Combine sourdough starter, bread flour, and buckwheat flour in a small jar to ferment.
• When it's doubled and bubbly, it's ready.
• An hour before the levain is ready, autolyse the dough.
• Combine bread flour, buckwheat flour, and water to a mixing bowl and let rest for an hour.
• Autolyse will help kickstart gluten development.
3. Add Levain, Salt, and Mix
• Add the levain, mix, and rest for 30 minutes.
• Add the sea salt and stretch & fold the dough until it's thoroughly combined. This can take about 10 minutes.
4. Bulk Fermentation
• Bulk Fermentation takes about 4.5 hours at a warm temperature.
• During bulk fermentation, add additional folds to the dough to strengthen it.
5. Shape and Top Dough
• Preshape the dough and let it rest for 30 minutes.
•Set aside a floured banneton and a sheet pan with pumpkin seeds.
• Shape the dough and invert the dough onto the seeds. Roll around until covered.
6. Overnight Proof
• Place the seeded dough into a floured banneton.
• Proof the dough overnight and up to 48 hours in the refrigerator.
7. Score the Dough
• The next day, preheat the oven for an hour with a dutch oven in it at 500ºF.
• When the oven is preheated, score the dough with a bread lame.
• Bake the bread in the dutch oven at 500ºF for 20 minutes.
• Remove the lid, turn down the oven to 450ºF and bake for another 15 minutes.
• When done, the bread should be golden brown and the seeds should be toasted.
9. Slice and Enjoy!
• Let the bread cool for at least an hour.
•Slice and enjoy!
• This buckwheat sourdough pairs particularly well with sweetened butter or soups.
Learn how to make this delicious Buckwheat Sourdough recipe and more on SourdoughBrandon.com
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