This was a delicious bake - thanks so much for sharing! I added 15% toasted sunflower seeds to mine which enhanced the nuttiness even more. Love the rich, earthy flavor the buckwheat imparts to this loaf. The relative proportions of bread flour and buckwheat are spot on - just enough to provide an obvious and unique flavor without becoming overly dense and cake-like. Will definitely make this again! 😃👍
Hi and thanks for watching! The reason the percentage of buckwheat flour may seem relatively low is because buckwheat flour has both no gluten and a very strong and distinct flavor. I initially tested this recipe with 30% buckwheat flour, and ended up with a pretty dense crumb and a very earthy but borderline bitter flavor. So for my preferences, I found 10% buckwheat flour to be a good balance to achieve a light interior crumb and a balanced flavor. However, this is just my preference for how I like my buckwheat bread, so I hope you can also find a recipe that suits your taste as well 😊
How’d you track the volume increase during bulk fermentation? I’m still having trouble assessing if bulk fermentation is done or not. Love the recipe, will definitely try it out. :) Also, please come back and upload more videos!! I really enjoy your style of videos, very detailed, informative, and entertaining. No pressure though, haha 😆
Tracking volume increase definitely be tricky. I tend to go for a 40-50% rise in volume. I like to take photos of my dough after mixing and after the first coil fold so I can use them as references to track the growth later on. It's also helpful to use a clear glass or plastic mixing bowl and marking the height of the dough at the start of bulk fermentation with an erasable marker on the outside of the bowl. That way you can easily see how much it's grown. Hope this helps and thanks for watching!
Hi! I don't have the link to the exact banneton I use, but if you look up 10-inch oval bannetons on Amazon, you should be able to find something similar. Happy baking!
You can substitute all purpose flour for bread flour. Depending on the flour, you might have to lower the hydration a bit to achieve the same dough consistency.
Hi thanks for watching. I usually let my dough final proof until it reaches a 40 - 50% rise in volume. There's no set time because the dough will behave differently depending on temperature, starter strength, and many other factors, so it's best just to watch your dough and monitor the growth. Hope this helps!
Hi! There isn't one universal ratio for making 80 g of levain since it all depends on your specific circumstances, but I usually like a 1:2:2 feeding ratio (20 g starter: 40 g flour: 40 g water). If you need more help, I have a video on how I maintain my starter (ua-cam.com/video/eaVjJFRpnnU/v-deo.html) and how to make a starter from scratch (ua-cam.com/video/xaRqs2Dtojw/v-deo.html). Hope this helps!
Hi ! My starter is an equal blend of whole wheat flour and white bread flour. I’ve seen people make starters with alternative and gluten flours, although I haven’t personally tried it myself. Thanks for watching 😊
I subscribed! Very beautiful channel. The specs here in the box below are not correct. These are for the 50% whole wheat flour...not correct for the buck wheat that is 10%. Water also is 77%....not 80
Hi, the 5% whole wheat flour in the baker's percentage comes from my sourdough starter, since I feed it with a mixture of white bread flour and whole wheat flour. Sorry for the confusion!
This was a delicious bake - thanks so much for sharing! I added 15% toasted sunflower seeds to mine which enhanced the nuttiness even more. Love the rich, earthy flavor the buckwheat imparts to this loaf. The relative proportions of bread flour and buckwheat are spot on - just enough to provide an obvious and unique flavor without becoming overly dense and cake-like. Will definitely make this again! 😃👍
I love the taste of buckwheat. Gotta try this recipe! Thanks for posting this!
my personal opinion, regardless the video that is well made and clear explanation this is not a buckwheat bread it has less than 50% buckwheat flour.
Hi and thanks for watching! The reason the percentage of buckwheat flour may seem relatively low is because buckwheat flour has both no gluten and a very strong and distinct flavor. I initially tested this recipe with 30% buckwheat flour, and ended up with a pretty dense crumb and a very earthy but borderline bitter flavor. So for my preferences, I found 10% buckwheat flour to be a good balance to achieve a light interior crumb and a balanced flavor. However, this is just my preference for how I like my buckwheat bread, so I hope you can also find a recipe that suits your taste as well 😊
@@BaddieNattyBakes
Fair, but don't call it buckwheat, call it wheat sourdough with buckwheat
Thanks for the tutorial, looks great!
Glad it was helpful! 😊
Lovely!!!! Thank you!
Thanks for watching!
That's mostly bread flour not buckwheat.
Awesome looks delicious!
Thank you !
Very impressive, and love how it's to the point. God bless you!
Thank you so much ! 😊
How’d you track the volume increase during bulk fermentation? I’m still having trouble assessing if bulk fermentation is done or not. Love the recipe, will definitely try it out. :)
Also, please come back and upload more videos!! I really enjoy your style of videos, very detailed, informative, and entertaining. No pressure though, haha 😆
Tracking volume increase definitely be tricky. I tend to go for a 40-50% rise in volume. I like to take photos of my dough after mixing and after the first coil fold so I can use them as references to track the growth later on. It's also helpful to use a clear glass or plastic mixing bowl and marking the height of the dough at the start of bulk fermentation with an erasable marker on the outside of the bowl. That way you can easily see how much it's grown. Hope this helps and thanks for watching!
I’m looking forward to making this soon! Do you have a link to the banettone you use?
Hi! I don't have the link to the exact banneton I use, but if you look up 10-inch oval bannetons on Amazon, you should be able to find something similar. Happy baking!
Beautiful
Thank you!
Thanks. just what i needed. i was looking for sourdough baking in hot climates. Can i use another flour if i don't have bread flour?
You can substitute all purpose flour for bread flour. Depending on the flour, you might have to lower the hydration a bit to achieve the same dough consistency.
Thank you for the recipe. Do you use hot water or ice water?
I use room temperature tap water. Thanks for watching !
I mean for the steam?
@@lestikasembiring9480 I use room temperature tap water for the steam too 😊
Thank you so much for the answer. God bless you
@@lestikasembiring9480 No problem !
Very nice 👍 hope to see some tartine toast sandwich 🥪☺️😄
Thank you ! Ooh I love a good tartine toast 😋
Great recipe, great explanation and amazing hand shaping skills!
Thanks so much 🧡
Thanks for your informative and easy to understand videos! I do have one question though- how much do you let your dough final proof?
Hi thanks for watching. I usually let my dough final proof until it reaches a 40 - 50% rise in volume. There's no set time because the dough will behave differently depending on temperature, starter strength, and many other factors, so it's best just to watch your dough and monitor the growth. Hope this helps!
Is it possible to make this bread with just buckwheat?
Buckwheat doesn't have any gluten, so you'd end up with more of a buckwheat cake than a buckwheat bread.
HEY BADDIES! I LOVE IT
haha thanks !
Hi, I’m a new sourdough baker. Can u tell me the ratio for making 80g of levain.
Hi! There isn't one universal ratio for making 80 g of levain since it all depends on your specific circumstances, but I usually like a 1:2:2 feeding ratio (20 g starter: 40 g flour: 40 g water). If you need more help, I have a video on how I maintain my starter (ua-cam.com/video/eaVjJFRpnnU/v-deo.html) and how to make a starter from scratch (ua-cam.com/video/xaRqs2Dtojw/v-deo.html). Hope this helps!
I suscribed! Nice that you showed percentages at beginning of video. That IS professional. Great video. Thanks.
Glad you enjoyed it ! Thanks for watching and subscribing ☺️
Any new videos ?
I'm hoping so! Life's been crazy but I want to get back into posting videos soon.
How do you make the starter? I am on keto so cannot use normal flours. Thx
Hi ! My starter is an equal blend of whole wheat flour and white bread flour. I’ve seen people make starters with alternative and gluten flours, although I haven’t personally tried it myself. Thanks for watching 😊
Lovely & Kute Baddies Natty Sourdough Buckwheat Bread! I love it
Thank you ! 🧡
I thought you opened with hey fatties.. Yet it sounded endearing. Great video
Hahahaha glad you enjoyed the video !
I subscribed! Very beautiful channel. The specs here in the box below are not correct. These are for the 50% whole wheat flour...not correct for the buck wheat that is 10%. Water also is 77%....not 80
Thanks for subscribing, I really appreciate it 😊 and sorry about that, will fix it now, thanks for letting me know !
YAYAYAAA
😊😊😊
Hi the bakers percentage that you have posted doesn't match the one you use in actual bread receipt.
Hi, the 5% whole wheat flour in the baker's percentage comes from my sourdough starter, since I feed it with a mixture of white bread flour and whole wheat flour. Sorry for the confusion!
you have listed 5% whole wheat in your backer's percentage but the actual recipe doesn't have any whole wheat.
why you call it a buckwheat bread , when only a fraction is Buckwheat
This is not buckwheat bread....if you had to use other flour..