I've made the Basic Hearth Bread more times than I can remember and decided that I would make the variation of the recipe called "Velvety Buckwheat Loaf."
I've never had buckwheat bread, or buckwheat anything, to my knowledge, but I was intrigued by the "velvety" description.
I've never had buckwheat bread, or buckwheat anything, to my knowledge, but I was intrigued by the "velvety" description.
The sponge pre-ferment mixture included yeast, water, bread flour and sour cream, which no doubt contributes to the "velvety" texture. It is very stretchy already after just a couple of minutes of beating.
How would I describe this color, anyway? Sawdust? Putty? Beach sand?
It's a bit unappealing, I must admit.
It's a bit unappealing, I must admit.
Here is the risen loaf, tucked into the bottom of my ceramic cloche baker and ready for the oven. Note the slashes. I am getting braver! They are much deeper than my previous attempts.
Fresh from oven and you can see that a pretty good oven spring opened up my slashes! That hole in the top is where my Thermapen took the bread's temperature to check for doneness. I don't like to leave things to chance. Baking is about precision.
The bread is a slightly strange color, but has a moist, firm and yet soft texture. You can see that it can be sliced thinly. I would describe it as similar to pumpernickel, but without the prominent rye flavor that is sometimes present in dark breads. The buckwheat flavor is hard to describe. Mild, but definitely different from wheat.
The bread stayed fresh for two full days after baking.
VERDICT?
I prefer the standard Basic Hearth Bread recipe.
I don't like the buckwheat flavor enough to work with it again, and it's the only bread recipe in the book that uses buckwheat flour. I will pass the rest of the flour on to a friend.
NEXT UP: Banana Feather Loaf
The bread stayed fresh for two full days after baking.
VERDICT?
I prefer the standard Basic Hearth Bread recipe.
I don't like the buckwheat flavor enough to work with it again, and it's the only bread recipe in the book that uses buckwheat flour. I will pass the rest of the flour on to a friend.
NEXT UP: Banana Feather Loaf
