Panibois recipe: Buckwheat bread

Ingredients

For one loaf :

  • 100g active wheat sourdough

  • 200g T110 wheat flour

  • 100g buckwheat flour

  • 225g water at room temperature

  • 6g salt

  • a few buckwheat flakes

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Panibois Marquis mould

Mould: Duc

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Preparation :
several hours

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Cooking time: 50 min

Panibois recipe: Buckwheat bread
Panibois recipe: Buckwheat bread
Panibois recipe: Buckwheat bread

Preparation

  • 1

    Prepare the pre-ferment.

    Mix 100 g wheat flour, 100 g sourdough and 100 g water in a bowl. Cover with a cloth and leave to ferment at room temperature for around 5 hours.

  • 2

    Stir in remaining ingredients.

    Add the remaining 100 g wheat flour, 100 g buckwheat flour, 125 g water and 6 g salt. Mix well, then knead at medium speed for about 10 minutes. Form into a smooth ball.

  • 3

    First growth.

    Leave the dough to rest at room temperature under a tea towel for 3 hours, until visibly puffed.

  • 4

    Shaping.

    Place the dough on a floured surface. Fold it over twice to form a "bâtard" (slightly elongated) loaf.

  • 5

    Finish.

    Dip the top of the bread in the buckwheat flakes. Place in the pan DUC Panibois.

  • 6

    Second shoot.

    Leave to rise for a further 2 hours under a clean cloth.

  • 7

    Cooking.

    Preheat oven to 220°C. Just before placing in the oven, slit the pastry lengthwise. Pour a small glass of water into the drip pan to create a steamy effect. Bake for 20 min at 220°C, then continue baking for 30 min at 180°C.