Wow! I tried this recipe today, and it was beautiful. The bread has a pleasant earthy flavor and a nice, open crumb structure. Thank you so much for sharing this lovely bread with the internet!
I understand the idea of calling this channel "Hungry Shots". The video and stil images are damn beautiful and are obviously done by someone who knows their trade in this area. That of course is on top of the amazing food results. Very nicely made. This channel should somehow get more exposure then the views will increase. I'll push it where I can.
Thank you so much for such a beautiful and warm comment. In fact, I have my food blog hungryshots.com (called the same) since 2013, but decided to go on video just last year. I have 2 big passions, photography and cooking and I try to combine them, although I am not a professional in any of these areas. I am just a mother, a wife with a full time job and with 2 passions that I like to share with others.
Oooh, un four à bois est fantastique. La nourriture en sort avec un goût incroyable. Si vous pouvez en obtenir (mieux construire un vous-même), je vous garantis qu'il n'y a aucun regret derrière cette décision.
Straight to the point & simple instructions. Thanks. I was wondering if I need to feed my starter with buckwheat for few days or would you suggest making separate buckwheat starter..
Thank you! There is no need to make a separate starter. All you need is the sourdough bacteria that you have in your mother starter already. Feeding a starter with different flour, it just changes the flavour.
Absolutely not. Most of the recipes use the starter at 20% but nothing forbids adding 10% or 50%. There will be an impact on the time the bread rises and also on the taste. The more the starter, the sourer it gets. Feel free to experiment and test the limits, you might get very interesting results by breaking the common rules!
Good morning, i made the bread yesterday, and it turn out flat. I had used spelt flour as my main flour. Also i was short with my starter by 30 gr. I did not realised how much starter i needed. Also with my first step in allowing the flour to rest for 3 hours, it was very dry and it would not mix properly, so i added 50 gr more of water it look ok at first then after starting doing the next step with adding the starter and the coil fold it became more and more wet that it was almost impossible to handle. I let it be in the fridge overnight then it was stuck to the banneton even if i put allot of flour inside. Cooked it at 450 f The inside looks great but it was flat . What size of a duth oven do you use for baking.
Thank you! Yes, you can include buckwheat flour in your levain. I know that some people make gluten-free starters based on buckwheat flour so, this is totally feasible.
@@HungryShots thanks for your reply! I also liked the idea of rising dough in a low square container. That would certainly make stretch and folds easier.
In a regular oven I bake in the preheated oven at 270ºC for 15 minutes, and then I reduce to 220ºC and continue to bake for 30 minutes. I bake either on the stone or in a Dutch oven, either of them being very hot when the dough goes in.
Yes, you can. The highest buckwheat flour percentage I put in bread so far was 40%. (see this recipe www.hungryshots.com/2014/10/bio-buckwheat-bread.html). The more buckwheat you put, the less open crumb will be. Another way to reduce the gluten content is to use a wheat flour (preferably organic) that is not that strong. Strong wheat flour has 14-15% protein content while other bread flours may have 10-11% content. Of course, the effect is the same, you'll get a denser crumb. The more buckwheat flour you add, the more intense its flavour will be. I like very much the aroma and taste of buckwheat but there are people not so keen in its strong taste. Just try it to see how do you like it. Another trick is to push you fermentation to the maximum (without over proofing it) as the sourdough bacteria has the fantastic property to break the gluten in the dough into a more digestible molecular form.
Flours are amazingly different, even from the same brand may be from different lot and they give different results. I dedicated a video for flours, you'd might be interested to see it to understand it better. If your dough does not look the same as mine no wonder, trust me I was frustrated for years for this, I thought it was my lack of skills till I found the culprit... the flour. It was not the skills that I was missing but the lack of understanding flours.... different gluten content, hydration, elasticity, expandability, environment and so on. For this I have only a solution: adapt the hydration to your flour and apply the right techniques to achieve the dough you want.
I usually do at least 1 hour autolyse. Whole flours are better autolysed for 2-4 hours but for this case this was not the reason. In fact the reason was simply to be sure that the flour is well hydrated so I work less on it for kneading.
You can definitely bake without refrigerating the dough. However, keeping it in the fridge for the final fermentation has some advantages like: taking out the flavours of the flour, improving the taste and easy scoring. In the fridge, the dough will continue to rise slowly up until it is cooled down completely at 4ºC.
Haha, I was afraid you want to come and steal my breads :D:D:D. I live in Belgium. I do autolyse with a purpose: to start the development of the gluten network. It can be replaced with more mixing minutes but why should I use a machine for something the nature does by itself so well! I just need to wait...
@@HungryShots lol funny ,I was thinking about your temperature at your environment, for I do long autolyse but sometimes I ovenproof but now I just realise why it happened. I finish first proofing in the fridge overnight then the next day I want to shape it then again let it overnight in the fridge to rise so next day I bake .Now I let it 1H30 out of the fridge to preshape let rest 30mns then shape to put back in the fridge. When I get it out to bake it barely rise or the bake is failed.Ok now I don't let long rest before shaping from the fridge because I did long autolyse and it already bulkproof in the fridge .once I shape right away from fridge then let rise 2hrs then back to fridge to bake next day ,no problem. By the way I speak french .Peut être je vais voler vos croissants car je l'ai pas encore fait à la maison .JE fais que les bâtards c tout.
@@HungryShots oh ok,I want to try making brioche as well mais .But I'm looking for more gluten free flour ,I'm not professional I just learn it for my health, bad inflammation so I do mix EINKORN and bread flour but pour mon cas c mieux ce faire sourdough 100% sans gluten, en fermentant le riz ou avoine, puis ajouter grain de chia.I Will be usinage more buckwheat, millet,EINKORN in the futur.
@@HungryShots If I have to tell the truth, I haven't made bread with buckwheat. But you used only 150 grams as well.. But I made bread with a high proportion of rye.
@@sahinucansoy1881 buckwheat is a pain to work with as it has no gluten. With rye, I have a recipe on the channel of 100% rye. Rye still has weak gluten. But the flavour of buckwheat is special.
The difference is probably coming from the flour type of the starter. When I make a recipe I use a bread calculator so I assume it was not a math issue.
@@HungryShots understood mademoiselle ! I think your calculations just take percentage of buckwheat out of wheat flour. So, 150g/700g = ~21.428%. Though it's a bit weird calculation, not the weirdest.
I have a batch of bulk fermentation of 36% buckwheat right now. I forgot buckwheat didn't have gluten... You're really good, know all the techniques but your way is too many steps for me. 3-4 folds, lamination, pre shape and baking is as far has Ill go :).
Indeed, my way of doing bread is not the most simple way and I fully understand your point. I am a bread geek :). Most of the people would like to have good bread on the table and don't bother with too many steps. My point in doing all this steps is to create a perfect gluten development, a perfect structure of the dough, a perfect taste with the ultimate goal of a more open crumb. But you do not have to be geek like me, less steps will still lead you to great bread without targeting perfection. Thank you very much for your comment!
@@HungryShots Well I'll Keep watching cause it's clear that I can learn a lot from you. If you make yeasted bread I would be curious to see how you make it!
Wow! I tried this recipe today, and it was beautiful. The bread has a pleasant earthy flavor and a nice, open crumb structure. Thank you so much for sharing this lovely bread with the internet!
My pleasure 😊. Thank you very much for your feedback!
I understand the idea of calling this channel "Hungry Shots". The video and stil images are damn beautiful and are obviously done by someone who knows their trade in this area. That of course is on top of the amazing food results. Very nicely made.
This channel should somehow get more exposure then the views will increase. I'll push it where I can.
Thank you so much for such a beautiful and warm comment. In fact, I have my food blog hungryshots.com (called the same) since 2013, but decided to go on video just last year. I have 2 big passions, photography and cooking and I try to combine them, although I am not a professional in any of these areas. I am just a mother, a wife with a full time job and with 2 passions that I like to share with others.
Je suits jaloux - j’adore l’idée d’un four à bois.
Oooh, un four à bois est fantastique. La nourriture en sort avec un goût incroyable. Si vous pouvez en obtenir (mieux construire un vous-même), je vous garantis qu'il n'y a aucun regret derrière cette décision.
Straight to the point & simple instructions. Thanks. I was wondering if I need to feed my starter with buckwheat for few days or would you suggest making separate buckwheat starter..
Thank you! There is no need to make a separate starter. All you need is the sourdough bacteria that you have in your mother starter already. Feeding a starter with different flour, it just changes the flavour.
Hi Tks for the tutorial. Is there a particular reason why u added a high percentage of the starter.tks again
Absolutely not. Most of the recipes use the starter at 20% but nothing forbids adding 10% or 50%. There will be an impact on the time the bread rises and also on the taste. The more the starter, the sourer it gets. Feel free to experiment and test the limits, you might get very interesting results by breaking the common rules!
@@HungryShots Tk u
Good morning, i made the bread yesterday, and it turn out flat. I had used spelt flour as my main flour. Also i was short with my starter by 30 gr. I did not realised how much starter i needed. Also with my first step in allowing the flour to rest for 3 hours, it was very dry and it would not mix properly, so i added 50 gr more of water it look ok at first then after starting doing the next step with adding the starter and the coil fold it became more and more wet that it was almost impossible to handle. I let it be in the fridge overnight then it was stuck to the banneton even if i put allot of flour inside. Cooked it at 450 f
The inside looks great but it was flat . What size of a duth oven do you use for baking.
25cm
Thank you for a very impressive demonstration. Would you ever include buckwheat flour in your levain?
Thank you! Yes, you can include buckwheat flour in your levain. I know that some people make gluten-free starters based on buckwheat flour so, this is totally feasible.
@@HungryShots thanks for your reply! I also liked the idea of rising dough in a low square container. That would certainly make stretch and folds easier.
@@Lawman212 I fully agree!
It looks good, & is a 100% kitchen date affair.
This is the whole point. If you do it yourself you know exactly what you put inside.
In a regular oven - what is the temp and Time?
In a regular oven I bake in the preheated oven at 270ºC for 15 minutes, and then I reduce to 220ºC and continue to bake for 30 minutes. I bake either on the stone or in a Dutch oven, either of them being very hot when the dough goes in.
Hello, thank you for ths recipe, the dough looks beautiful! Is there any way we can increase the Buckwheat flour & reduce the Gluten based flour?
Yes, you can. The highest buckwheat flour percentage I put in bread so far was 40%. (see this recipe www.hungryshots.com/2014/10/bio-buckwheat-bread.html). The more buckwheat you put, the less open crumb will be. Another way to reduce the gluten content is to use a wheat flour (preferably organic) that is not that strong. Strong wheat flour has 14-15% protein content while other bread flours may have 10-11% content. Of course, the effect is the same, you'll get a denser crumb. The more buckwheat flour you add, the more intense its flavour will be. I like very much the aroma and taste of buckwheat but there are people not so keen in its strong taste. Just try it to see how do you like it. Another trick is to push you fermentation to the maximum (without over proofing it) as the sourdough bacteria has the fantastic property to break the gluten in the dough into a more digestible molecular form.
Is that wheat flour? It's colour is so bright not as mine , and the dough still isn't as elastic as yours after autolyse
Flours are amazingly different, even from the same brand may be from different lot and they give different results. I dedicated a video for flours, you'd might be interested to see it to understand it better. If your dough does not look the same as mine no wonder, trust me I was frustrated for years for this, I thought it was my lack of skills till I found the culprit... the flour. It was not the skills that I was missing but the lack of understanding flours.... different gluten content, hydration, elasticity, expandability, environment and so on. For this I have only a solution: adapt the hydration to your flour and apply the right techniques to achieve the dough you want.
hello why do you autolyse for 3 hours ?
I usually do at least 1 hour autolyse. Whole flours are better autolysed for 2-4 hours but for this case this was not the reason. In fact the reason was simply to be sure that the flour is well hydrated so I work less on it for kneading.
Hi!! Do we need to refrigerate for 15 hours before baking? Can we bake straight away if we skip that? What will happen. Thanks!
You can definitely bake without refrigerating the dough. However, keeping it in the fridge for the final fermentation has some advantages like: taking out the flavours of the flour, improving the taste and easy scoring. In the fridge, the dough will continue to rise slowly up until it is cooled down completely at 4ºC.
Hi ,I want to know where you live .I always watch your videos and your pre autolyse and autolyse are always long ,yet you Make BEAUTIFUL breads.
Haha, I was afraid you want to come and steal my breads :D:D:D. I live in Belgium. I do autolyse with a purpose: to start the development of the gluten network. It can be replaced with more mixing minutes but why should I use a machine for something the nature does by itself so well! I just need to wait...
@@HungryShots lol funny ,I was thinking about your temperature at your environment, for I do long autolyse but sometimes I ovenproof but now I just realise why it happened. I finish first proofing in the fridge overnight then the next day I want to shape it then again let it overnight in the fridge to rise so next day I bake .Now I let it 1H30 out of the fridge to preshape let rest 30mns then shape to put back in the fridge. When I get it out to bake it barely rise or the bake is failed.Ok now I don't let long rest before shaping from the fridge because I did long autolyse and it already bulkproof in the fridge .once I shape right away from fridge then let rise 2hrs then back to fridge to bake next day ,no problem. By the way I speak french .Peut être je vais voler vos croissants car je l'ai pas encore fait à la maison .JE fais que les bâtards c tout.
@@bybbah Pas encore de croissants, je n'en ai jamais fait avec du levain mais ils sont sur ma to do list !
@@HungryShots oh ok,I want to try making brioche as well mais .But I'm looking for more gluten free flour ,I'm not professional I just learn it for my health, bad inflammation so I do mix EINKORN and bread flour but pour mon cas c mieux ce faire sourdough 100% sans gluten, en fermentant le riz ou avoine, puis ajouter grain de chia.I Will be usinage more buckwheat, millet,EINKORN in the futur.
How much starter did you add?
Hi Roxy, 360g starter (mentioned at minute 2:11 in the video) and also in the description of the video.
Fiasco 😊😊 14:50
Have you ever worked with buckwheat flour?
@@HungryShots If I have to tell the truth, I haven't made bread with buckwheat. But you used only 150 grams as well.. But I made bread with a high proportion of rye.
@@sahinucansoy1881 buckwheat is a pain to work with as it has no gluten. With rye, I have a recipe on the channel of 100% rye. Rye still has weak gluten. But the flavour of buckwheat is special.
@@HungryShots Understand, thank you, you're very kind; clearly, you are the embodiment of Hestia, who inspires you.
700g strong wheat flour + 150g buckwheat flour + 180g flour in levain = 1030g combined flour.
150g buckwheat in total 1030g flour = 14.563% buckwheat (not 21%)
The difference is probably coming from the flour type of the starter. When I make a recipe I use a bread calculator so I assume it was not a math issue.
@@HungryShots understood mademoiselle !
I think your calculations just take percentage of buckwheat out of wheat flour. So, 150g/700g = ~21.428%.
Though it's a bit weird calculation, not the weirdest.
I have a batch of bulk fermentation of 36% buckwheat right now. I forgot buckwheat didn't have gluten... You're really good, know all the techniques but your way is too many steps for me. 3-4 folds, lamination, pre shape and baking is as far has Ill go :).
Indeed, my way of doing bread is not the most simple way and I fully understand your point. I am a bread geek :). Most of the people would like to have good bread on the table and don't bother with too many steps. My point in doing all this steps is to create a perfect gluten development, a perfect structure of the dough, a perfect taste with the ultimate goal of a more open crumb. But you do not have to be geek like me, less steps will still lead you to great bread without targeting perfection. Thank you very much for your comment!
@@HungryShots Well I'll Keep watching cause it's clear that I can learn a lot from you. If you make yeasted bread I would be curious to see how you make it!
Too many steps for me, sorry!
I can understand... I felt the same when I started...