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boule de pain avant cuisson décorée avec fleurs fraichespain au sarrasin découpé

Umami Buckwheat Sourdough


  • 50 g whole wheat flour
  • 50g freshly milled sobacha buckwheat (grind in a blender)
  • 300 g T65 flour
  • 272 ml water
  • 240 g mature sourdough starter
  • 8 g salt
  • Flowers such as daisies in colors other than white or yellow


1. Mill the sobacha buckwheat to a fine flour

2. Combine the buckwheat with the other flours and water in a large bowl. Cover with a damp towel and let rise for 30 minutes.

When your starter is fully mature (has doubled or tripled), mix 240 g into the dough thoroughly. Let sit, lightly covered, for 30 minutes.

3. Sprinkle the salt on top of the mixture and pinch and fold it into the dough. Cover and let rest for 1 hour.

4. Wet your hands with water and perform a series of stretch and folds. Repeat the stretch and folds every 30 minutes 3 more times for a total of 5 times until the dough is smooth and elastic, and the dough has almost doubled in size. Let sit, lightly covered, for an additional 30 minutes.

(Average total time for bulk fermentation: 3 - 4 hours.)

5. Place the dough on a clean, lightly floured surface and form into a circle. Let rest for 10 minutes. Flour the top of the dough and turn the dough over. Lightly flour your hands, then grab the bottom of the dough and stretch it lightly downward towards your body and then up and over about 2/3 the way to the top. Then, grab the left and right sides of the dough and stretch them away from each other, fold one side over toward the other and repeat with the other side. Then, grab the top of the circle and stretch away from your body and fold down to the bottom of the resting dough. It should resemble a letter.

6. Flour your banneton with a mixture of half T65 flour and rice flour. Place the dough seam side up. Place into the fridge for 12- 15 hours or until ready to bake.

Next Day

7. One hour before baking, place a Dutch oven into your oven on a middle and preheat the oven to 250 degrees celsius. Turn the dough out onto a piece of parchment paper, dust the top of the dough with flour, and score. Arrange flowers as you wish. Immediately place into the Dutch oven with the parchment paper and put the lid on. Bake covered for 30 minutes. Remove the lid and bake 15 minutes more at 220 degrees.

8. After 15 minutes, turn off the oven and slightly open the door until the oven is completely cooled. Remove from the oven once completely cooled, and place bread on a cooling rack.

Let cool at least an hour before cutting.

Bon appétit ! Thanks to Ashley Stephens for this amazing recipe ! 

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