Buckwheat baguettes are not new for me, but recently I found a formula on a Facebook bread group whose highly hydrated dough, speckled with olives, looked lovely. I had to give it a go! Baguettes are always being refashioned by individual bakers, from sourdough to hybridized and poolish.
Buckwheat lacking gluten is just about 10 percent total. And my whole ground gave the dough a special looking crust and crumb. I liked the buckwheat flavor. And being a straight dough, it didn't take much time to put together. In sum, it was really great!
- Put it in box during 30mn,(bulk ferment)
- Give a fold then, 1 hours proof in box
Divid then wait 10mn before shaping
Once shaping is done, wait 15mn then put in oven 265/245 Celsius
- Bake for around 20mn