Take 40g of the
starter and add 90g of water and 90g of flour, mix, cover and let stand
for 12 hours If the
starter doubles, you should have a starter that is strong enough to make
bread.
357g flour
153g
buckwheat flour
12g salt
365g
water
220g active starter
Mix
ingredients just until incorporated. Do
not knead. Place in large container with
lid and cover. Let stand for 1
hour. Wet you hands and fold the dough
over itself from all sides. The dough
should be much smoother then when first mixed. Cover and let stand 30 minutes. Wet your hands and fold the dough over itself
again. Repeat these 4 times in
total. After the fourth time, place the
dough in the fridge for 24 hours.
Pre-heat your
oven to 230°C. Remove the dough from the
fridge and on a floured surface final shape and place the loaf upside down in a
bowl covered with a tea towel or a banneton and dusted with white rice flour. Cover and let sit at room temperature for an
hour. Once the oven is hot, invert the
dough onto the baking tray or Dutch oven.
Score and bake until golden brown or an internal temperature of 90
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