Buckwheat Sourdough Boule is a delectable and rich loaf that you’ll completely adore!
Last Saturday evening I went with a couple of friends to enjoy an evening at a local restaurant called Table X. . . it’s the up and coming hip place around town. AND it was amazing!! Truly a wonderfully amazing experience.
The little bit of loaf that’s on the plate in the center of the photo above is a sourdough buckwheat and it was so amazing that I remembered I needed to share my Buckwheat Sourdough Boule recipe with all of you!
The dough sits over the night and works all it’s sourdough magic. . . I baked it right in the ceramic bowl so it turned out a with a little different texture that when it’s baked in a ceramic dutch oven. Next time I make my Buckwheat Sourdough Boule I’ll give the dutch oven a go.
Did you know you can get your own sourdough starter. . . this a sourdough started recipe from King Arthur Flour with some awesome tips and tricks for taking care of it. It needs a little bit of love in the form of flour and water a couple times a week if it lives out of the fridge. If you keep it in the fridge then once a week will do it!
You won’t even believe how many amazing recipes there are to make with your Sourdough Starter- jump over and check them out by clicking here. A few of my very favorites are Blueberry Sourdough Pancakes, Homemade Sourdough Biscuits, and Sourdough Coconut Banana Bread. YUMMMMM!
Buckwheat Sourdough Boule is truly a beautiful experience, you won’t be able to help but wish you’d have made an extra loaf!
Have a wonderful Monday!
Much Love and Peace~
Buckwheat Sourdough Boule
- 1 1/2 cups buckwheat flour
- 1 1/2 cups unbleached white flour
- 1 1/4 teaspoon sea salt
- 1/4 teaspoon yeast
- 1 cup sourdough starter
- 1 1/4 cup hot water
- 1/4 cup honey
- Coat one side of a piece of saran wrap with cooking spray; set aside.
- In a large non-metallic bowl combine flours, sea salt, and yeast; mix to combine.
- Add hot water, stir by hand until evenly moistened.
- Add sourdough starter and honey; mix to incorporate (it will have lumps.)
- Cover entire bowl with prepared saran wrap.
- Let sit for at least 12-18 hours. (can go longer if needed)
- Gently turn out dough onto a lightly floured surface, pull the sides in, and flip the loaf over.
- Cover again with the same saran and let raise for 45 min.
- Using a sharp knife, gently score the top in the shape of a square.
- Preheat oven to 450 degrees with ceramic dutch oven and lid inside.
- Carefully place dough in pot, replace lid, and cook for 20-22 minutes - a deep brown, crispy top of loaf is desired.
- Cool on a wire rack.
- Slice and Enjoy!