Interested in a cut shot when ready . Total amount of flour was scalded ?
46g buckwheat
73g boiling water.
Mix, it will get thick, ketchup it cool some before adding to the mix.
Need a levain for this.
53g high extraction flour (Bob red mill artisan will work)
53g water (room temp)
53g active ripe starter....Levain rest over night. unless you can get it at peak later in the day.
When ready Autolyse.
634g high extraction
183g whole wheat
543g water (room temp)
All of the scald.
I used my zacme mixer until just combined. Cover and rest for 1.5 hrs.
Main dough mix.
Add
92g water (I didnt need the whole 92, only 20g I used) you may need it so add slowly little at time.
159g levain
18g salt
If using a mixer mix the spurts of water, levain, salt on low with a hook for 5 mins.
(I check the dough structure instead of time) Dough may be kinda sticky.
Cover and rest for 10 mins.
After the rest add the following.
46g malted barley syrup or molasses.
6g ground anise seed...YUP..Or the same amount of caraway (sub for anise)
Mix for 2 mins to get it all incorporated. Check to see if you have a decent window pane.
Transfer the dough to a bulk proofing container. Do folds or coils 2 sets at 30 min intervals. Bulk ferment (mine took 4 hrs) Mark the container as your looking for a 30% rise.
After BF drop out the dough, divide and pre shape, rest uncovered for 30 mins.
Shape and put into your banneton. Let rest for 15 mins to relax the dough then fix the seam if needed. Cover and fridge over night.
Bake at 450 in your dutch for 20 mins, then lid off for 30 mins or you get the color you want. Bread IT should be between 205-210
