Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.

Sourdough bâtard popped a lovely ear

75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.

• 100g whole khorasan flour
• 200g boiling water
• 100g whole khorasan flour
• 500g bread flour
• 340g warm water
• 200g starter
• 16g salt

Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m

Add another 100g khorasan, 500g bread flour, 340g warm water

Mix with dough hook 3 minutes @ speed 2

Cover and rest for 1/2 to 3 hours to autolyse

Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane

Add 200g starter and 16g salt

Mix with dough hook for 8 minutes @ speed 3

Final dough temperature should be 74F

Cover and bulk ferment at room temp for 12 hours

Divide and preshape dough, rest 15-30 minutes

Shape dough, proof on counter 1-2 hours

(Optional) Retard dough in fridge 6-48 hours

Bake with steam @ 450F 38-50 minutes depending on loaf size

I mean it’s right there in his name. Also I did a book report on him in middle school. Actually he was an ineffective president who steered America right into the great depression, but he had a good one-liner.

Recipe is 75% bread flour, 25% whole khorasan, 80% hydration.

Bonus crumb shot:

75% bread flour

15% whole khorasan

10% scalded whole khorasan

77.5% hydration

Baked with ice in a dutch oven.

Starting with version 1.14, the bottom icon tray keeps disappearing. It can still be clicked but won’t stay visible, I just get white space at the bottom.

Using default theme and system dark mode settings (daytime). Phone is iPhone 14 ProMax with iOS 16.

Jamón Serrano on homemade sourdough spelt bread

Jamón Serrano on homemade spelt sourdough