Wednesday, January 13, 2010

2/3 Formula Buckwheat No-Knead

I thought I'd try a slightly smaller recipe, 2/3 what Judy wrote on the lid of the baker, and instead of rye, I tried buckwheat. Buckwheat, unlike rye, has no gluten at all, and so breads made with buckwheat are often heavy and dense. I thought the very wet no-knead formula might help to counteract that.

all-purpose flour - 1 and 3/4 cups
buckwheat flour - 1/4 cup
water - 1 and 1/4 cup
salt 3/4 tsp
yeast 3/4 tsp

First fermentation: 18 hours
Second fermentation: 2 hours

It wasn't the best bread ever, but it was pretty cute. And there was plenty of room in the pot.
I baked this one in the pot the whole time.

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