Scalded Buckwheat and Malt Sourdough Bread
A hearty, spice-forward sourdough with ground aniseed, barley malt syrup, and a silky buckwheat flour scald. The anise brings a warm, licorice-sweet aroma while the buckwheat's nutty, mineral qualities keep everything balanced.
- Prep time
- 24 hr
- Cook time
- 50 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 53 g high-extraction wheat flour
- 53 g water
- 53 g ripe sourdough starter
- 46 g buckwheat flour
- 73 g boiling water
- 634 g high-extraction wheat flour
- 183 g whole wheat flour
- 543 g water
- All of the flour scald
- 92 g water
- 18 g fine sea salt
- 159 g ripe levain
- 46 g barley malt syrup
- 6 g ground aniseed
Instructions
- 1
Prepare the levain — 9:00 a.m.Mix the levain ingredients in your favorite jar and leave covered at 74-76°F (23-24°C) to ripen for 3 hours.
- 2
Prepare the flour scald — 9:10 a.m.In a small bowl, pour the boiling water over the buckwheat flour. Stir until a paste forms, adding a small splash more boiling water if very dry. Cover and set aside.
- 3
Autolyse — 11:00 a.m.Warm or cool the water so the mixed dough reaches 78°F (26°C). Combine the flour, water, and scald in a large bowl. Mix with wet hands until no dry bits remain. Cover and rest for 1 hour.
- 4
Add the levain, salt, and a splash of water to the dough. Mix thoroughly, then knead using slap and fold or bowl folds for about 5 minutes until smoother. Rest 10 minutes. If the dough can handle it, add remaining water and knead another 3-5 minutes. Add the malt syrup and aniseed; mix until distributed. Transfer to a bulk fermentation container. If using a spiral mixer, mix at low speed until combined, increase to medium for 3 minutes, rest 5 minutes, then mix at medium for 3 more minutes while slowly adding the remaining water. Add the malt and aniseed at low speed for 1 minute. (See the expanded mixing directions above, if needed.)
- 5
Bulk ferment for 3 hours at 74-76°F (23-24°C), performing 2 sets of stretches and folds at 30-minute intervals. After the second set, let the dough rest covered until bulk completes. Aim for about 30% rise.
- 6
Turn the dough onto a clean surface. Divide in half and preshape each piece into a loose round. Rest uncovered for 30 minutes.
- 7
Spread white sesame seeds on a towel or sheet pan. Flour the tops of the rounds, flip onto a lightly floured surface, and shape into boules using your preferred method. Invert onto the sesame seeds, then transfer seam-side up to 10-inch proofing baskets.
- 8
Cover baskets with reusable plastic bags and seal. Refrigerate overnight.
- 9
Preheat oven to 450°F (230°C) with your Dutch oven, combo cooker, or baking surface in the bottom third. Turn dough onto parchment, score, and transfer to the hot vessel. Bake covered (or with steam) for 20 minutes, then uncovered for 30 minutes more until internal temperature reaches 204°F (95°C) and crust is deeply colored. Cool 1-2 hours before slicing.