Buckwheat sourdough

 

300g organic, unbleached strong white flour

200g buckwheat flour

280g bottled water

20g rapeseed oil

100g sourdough starter

2g fresh baker’s yeast

10g kosher salt

 

Put the flour in a mixing bowl.  Add the water, sourdough starter, rapeseed oil, salt and baker’s yeast.  Mix together well and knead the dough for 6 to 8 minutes.  Leave to rise covered by a tea towel for 90 minutes to 2 hours.  Shape into a ball, flatten into a disc and fold in 4 edges and shape into a ball and cover with a tea towel.  Leave the dough to rise on a greased flat baking tray or place in a well floured banneton (seam up) for about 2 hours or until it has doubled in bulk.  Dust with buckwheat or rye flour, slash a cross on the bread with a lame or razor blade.  Pre-heat the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.