WHEAT AND BUCKWHEAT BREAD

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INGREDIENTS

BIGA (PRE-DOUGH):
100 g wheatflour 00
100 g water
2 g beer yeast

MASH:
20 g buckwheat flour, fine
100 g water
10 g salt

MAIN DOUGH:
pre-dough
mash
260 g wholemeal wheatflour
85 g buckwheat flour, fine
120 g water, 20°C
4 g beer yeast
15 g butter, soft

PREPARATION

Mix the ingredients for the pre-dough, cover it and let it rise for 12 h.
For the mash, cook the ingredients (stir hard) until you get a creamy consistency. Remove from stove, cover with a film and let it rest for 12 h.
Mix all the ingredients for the main dough but the butter in a kitchen robot for 2’ at 1st speed, then for 7’ at 2nd speed. In the last minutes add the butter. Cover and let the dough rest for 3 h (fold and stretch after ½ h and after 1 ½ h).
Form the dough on a floured surface cover the dough with a cloth on a floured baking paper and cover it with a nylon bag and let it rise for 1 h. Preheat the oven with a baking tray in the oven to 240°C top and bottom heat.
Cut bread lengthwise with the flat blade and transport it onto the baking tray. Reduce the temperature to 210°C and bake 50' with steam. Cool on a grid.

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