• 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.
• 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.
• 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.
• 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.
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