I ran out of all types of wheat flour – which is what I sometimes add to no matter preferment – so needed to give you one thing for the rye biga I had already made yesterday evening. I ended up including extra rye and buckwheat, making this a 80% medium rye, 20% buckwheat loaf, with 60% of the rye pre-fermented within the biga.
This was a really moist loaf! I had additionally run out of rye and buckwheat flour by then so I made a decision to glide and mess around with what the husband referred to as rye soup. I might solely deal with it with a spatula. Folded in cranberries, poppy seeds and hazelnuts halfway after the 5-hr BF and earlier than (form of) shaping it right into a bowl.
I baked this on a forged iron pan with steam for 30 minutes. Lovely crackling crust and nice crumb texture! I do know many right here bake such non-wheat loaves often, however for me this was fairly thrilling and very scrumptious.
Full loaf right here with my 3-year-old’s hand. “A giant cookie!” she calls this.
