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Buckwheat Sourdough

Regardless of how many times I baked my sourdough, I’m still so thrilled to watch the result every single time. And the moment of truth is here, this buckwheat sourdough never failed to gave me a surprise and it’s been a while since I got wild crumb!

It’s fascinating to add an egg into this loaf, I do notice with added egg, the dough strength becomes stronger and has an eggy taste on the crust. If you don’t have buckwheat at home, you can just replace it with any other flour like whole wheat or rye, etc. So, give it a try and share your creation with us!


  • 95% Japanese Bread Flour 342g

  • 5% Buckwheat Flour 18g

  • 70% Hydration 252g (approx. 52-55g from egg, top up the remainder with water)

  • 20% Levain 72g

  • 2% Sea Salt ~7.2g


  • Autolyse flour and liquid for 1-2 hours

  • Add levain, rest for 30 minutes

  • Add salt, rest for 15 minutes

  • Stretch and fold, once and rest for 30 minutes

  • Coil fold 2-3 sets, 30-40 minutes interval and rest the dough for at least 1 hour before shaping

Coil Fold #1

Coil Fold #2

End of Bulk Fermentation

  • Preshape the dough, bench rest for 20 minutes

  • Shape the dough, proof the dough in the banneton basket for 10-20 minutes

  • Cold retard for 8-10 hours at 1-3°C

  • Place dutch oven in the oven and preheat at 250°C for 30 minutes

  • Bake covered at 250°C for 22 minutes, and bake another 18 minutes at 230°C uncovered

Mid-bake reveal!

  • Cool for at least 3 hours before slicing

Wish you could smell this awesome bake! :D
  • Total bulk time 4 hours at 28°C

  • Masuda Cananda100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out

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