Maison Kayser recipe for rustic buckwheat flour bread

Éric Kayser shares his ancestral recipe for rustic bread made with buckwheat flour.
Rediscover the taste of homemade, traditional bread. A colorful, aromatic bread that remains light and delightful to enjoy.

The Recipe:
Pour the white flour into the mixer, followed by the buckwheat flour.
Add the malt.
Place the salt on one side and the yeast on the other.
Add the sourdough starter.
Finish by adding 80% of the water.

Start the mixer on the first speed for 3 to 4 minutes.

Once the mixture is well combined, add the remaining water.

If any ingredients stick to the sides, stop the mixer and scrape the bowl.
Restart the mixer at a higher speed for 3 to 4 minutes.

Once the dough is well mixed and detaches from the sides, reduce the speed and dust the bowl with flour to make it easier to remove the dough.
Stop the mixer, remove the dough, and place it on a floured work surface.

Shape it into a rough ball.
Place it in a floured mixing bowl.
Cover it with a cloth.
Let it proof for 1.5 to 2 hours.
If desired, refrigerate the dough overnight. The next day, let it rest for 1 hour at room temperature before working with it.

Dust off the excess flour from the top.
Divide the dough into 3 equal portions.

Fold each portion into thirds.
Let them rest on the floured work surface for 45 minutes.

Degas the portions and fold them: bring the top to the center and the bottom to the center.
If the dough sticks to the surface, use a dough scraper to carefully lift it.
Place the dough on a baking tray lined with parchment paper.

Let them proof for 1.5 hours.

Score the bread in a diamond pattern (Polka).

Bake for about 30 minutes at 240°C.

Enjoy in the morning with salted butter or in the evening with seafood.

#MaisonKayserAcademy