By Adem Lewis /

In this video, I’m going to show you how
to make my Buckwheat Sourdough Loaf! This is an existing recipe on Fresh is Real.
We’re not changing too much but we might do a couple of different tweaks to
make this recipe even better and easier for you to bake at home! I’m going to make
this a two-part video. The first part being the recipe and the second part
will be the bonus video where I’m going to be answering a few questions to help you
make this recipe at home. My starter is nice and active and it’s bubbly and
ready to use. To begin we are going to mix the ingredients right away because
we do need to let this dough rise for a couple of hours if not a little bit more.
I’m going to be making two batches of this dough today because we are going to
test some variances as well. There is older video of for this recipe but
it’s kind of short and I wanted to do it like a longer video so I could explain a
little bit more of the process. We’re going to begin with putting the first ingredient
which is the buckwheat flour because this is the buckwheat sourdough. And, then
for this video, I roasted the sunflower seeds but today I’m also using pumpkin
seeds so by roasting them you’re just kind of like enhancing all the
flavours. What I did is I just use my cast iron pan on a low heat and I just
roasted them until they kind of got golden and started popping and once that
happens then you just want to let them cool a little bit and then use a blender
or a spice grinder to help transform the seeds into a fine flour but you do need
to sift it so make sure that there’s no little chunks. We’re including arrowroot starch
but you could use tapioca flour if you wanted to. And, I haven’t tried it but
maybe even cassava flour would work because it’s quite starchy. In a pinch
potato starch would be another starch to try and then we’re going to be adding
the brown rice flour and the oat flour. There’s always ways to modify this recipe work for you and your family if you have allergies because this is a gluten-free and vegan loaf. But definitely, you can
tweak it to make it your own if you’re not sure I love answering your
questions about this recipe either in the video and or directly in the recipe
post. The recipe post is already on Fresh is Real like I said but it’s a
little older so I will be making some updates to it to make it even better and
easier to read and understand. We are also adding two tablespoons of whole
psyllium husk and yes you can use the powder but you would need to use less.
I use whole and it works for me so I just keep using it. I’m also including a
one tablespoon of coconut palm sugar. You don’t need the sugar but it does kind of
help to help ferment everything once you’ve mixed in all the ingredients.
It does make it, I don’t know, it does help a little bit and it helps with the flavour
as well. Last but not least is the sea salt and you need salt, I think, in a bread
recipe because if not your bread would be kind of like bland and not taste that
great. Oh! And, I wanted to add too my recipe so far is listed in cups but I
finally weighed all my ingredients so in this edited version, you will have the weight. I’m going to just sift it as best as I can
and then you are kind of left with some little bits but you know what that’s
okay! And, I want to make sure to mix your ingredients really well because the
psyllium husk is going directly in the mixture you don’t want it to get too
clumpy in some spots and not others so by mixing it all you just kind of help
to distribute all the ingredients in the right places and go ahead and measure
out one cup of the starter and I’m going to do a close-up of the starter because it
looks really good. I fed a whole bunch of my different starters and this one is
the one that I’m going to use because it’s super happy and super bubbly.
And this is my, well it says, best gluten-free starter but I think they’re all good
they’re just very different. I can hear the popping. It has like a perfect
aroma of wild natural yeast. It’s not an exact science. In this case, I’m actually
not weighing it. I’m just pouring it. And I want one cup. Not too much but I think,
looks like I could use a little little bit more. And then for my other loaf,
I will be needing another cup of course. I’m going to go ahead and add it
into my bread recipe. The last video is doing really well but it’s kind of short
so I wanted to just do a one that was a little bit longer to show you maybe a
little bit more about this recipe in case we tried it or in case you want to
try it and you just really want to make sure you do things right. I’m going to, right
away, add one cup of warm water it’s not hot it’s just warm. Using spring water or
filtered water works best you don’t want to use water that has chlorine or… other city… yuckies in the water. I need to invest in
a really good filtration system. I think it’s the Berkey. I don’t have one but I
do know people that have it and really, really like it. Another tip I’m going to do, and something I’m going to change for the instructions
in the recipe, I do call for 1-1/2 cups to 1-3/4 cups of water
but I’m reducing it I’m going to say 1-1/4 cup and
maybe up to 1-1/2 cups for the edits because adding more water does
create a really nice open crumb but at the same time people’s loaves are baking
kind of flatter they go up a bit and they rise but that they kind of like
flatten out and ideally we’re all trying to you know create the perfect round
loaf, we don’t want it to go too flat. So by reducing the water it just kind of
helps keep things together a little bit better and I’m going to make those
suggestions to you too in the recipe post. I’m going to go ahead and add one
more quarter of water so for a total of 1-1/4 cups of water and
start with the 1 cup and mix it what you’ll see you’ll be left with some like
dry bits of ingredients and by adding that additional 1/4 cup, it’ll just be
just right. Once I finish mixing this for today, what we’re going to do is, I’m
going to show you two different ways you can let your dough rise but in the
meantime, I’m just kind of let this sit for a quick second I’m going to
mix my other bowl of ingredients and then I will come back and show you how
to transfer both in two different types of either bowls or a basket. This is bowl #2. I just went ahead
and sifted all my ingredients. I’m just going to mix them. I’m going to go-ahead
and use another starter for this one. The other recipe will not have any sorghum
and then this recipe will have a sorghum starter. The other one has a brown rice starter. If you’ve never made a gluten-free
sourdough starter before I have couple of videos and a recipe post to
help you, so I will make sure to include those notes in the video description.
And if you have any questions about those don’t be shy to ask away. And another
thing that’s really helpful too is I do have a Facebook group and if you’re not
a member yet please ask to join because this is another perfect area where you
can go ahead and ask questions to me and other bakers in the group as well. Same with this loaf, I’ve used 1 cup of water but I’m going to go ahead and use the
remaining quarter cup but I will not go above the 1-1/4 cup total. By reducing the water just a little bit it will help your loaf maintain its shape. And then
somebody had a question the other day is why do you need to do a free-form loaf
with this recipe and we don’t need to you can bake this in a loaf pan if you
wanted to. Perhaps that should have been one of the variations today for now I’m
just going to show you how to transfer the mixed dough to a banneton basket. And I recently purchased this one and I’ve been trying it out just to see how it
works, it’s fine. The reason you you can use this it’s like it’s just
kind of easier to flip your dough out. In my first video, I put the dough
mixture directly in the soup bowl but then you kind of have to like scoop it
out then it’s a little bit harder by putting a clean tea towel into your bowl
and then putting the mixture in here I do that for some of my other recipes but
I’m going to go ahead and do it for this one too because you’ll see if you’ve
tried this recipe or if you’ve been wanting to try this recipe it makes
things so much easier once you’re about to flip it over. We will leave it
somewhere warm in your kitchen in your house and then we’re going to let the dough
rise for at least a couple of hours. You could go longer but because I’m filming I’m not going to go
too much longer today because I do want to show you how well this loaf will work. There’s a couple things I could have done at this point is I could have
sprinkled some some flour to make it easier to pop out it’s not completely
necessary you’ll see it’ll come out fairly well without it but I can do it
for the banneton basket just so we have a way to compare what does actually work better. So this is the first one. It’s as simple as that if you have a large
ziploc bag you could insert that in the bag it’s not entirely necessary but this
is it you’re creating a nice little bundle of love in a soup bowl and you’re
covering it with a clean tea towel. So what I do is I try to keep a few clean
tea towels around that are just for bread baking that way they’re not like
contaminated with like other things that could potentially harm the growth of
the loaf. The next one I will show you I will just put a really super fine
dusting of flour this is buckwheat flour and in case you haven’t seen me use this
before it’s actually a tea strainer but it works reall really well. Bowl #2
everything is the same except the starter is a sorghum starter so
yes by doing that I’m introducing another flour. I’m actually finding this
this batter a little bit runnier than the first one but the sorghum starter was
not as thick. So I’m going to go ahead and yep I’m literally pouring this in so
it’s not a dough that you can manipulate with your hands, this is a batter-like mixture. Which is why when you bake free-form it has a higher chance of just kind
of baking up nicely but then potentially falling flat. And, then we’re going to let
these two loaves rise for a couple of hours I’m kind of finding this one a little
bit more jiggly than the first one the first one was
like the first one’s a little bit more firm so maybe that one will help
maintain or will keep its shape a little bit better and you know what if you had
a loaf like this and you’re like oh my gosh I’ve put too much water you know
what just flip it into a baking bread pan and then that way you don’t risk the
chance of it baking up nicely but then kind of fall flat so you could rise it
in a basket and then just flip it into a bread loaf pan for baking. I’m going to clean up I’m going let these two loaves rise for a couple hours. We are ready to bake the beautiful
buckwheat sourdough loaves. So I’ve got two and we’re going to
make them slightly differently to compare. This is the loaf that has the sorghum starter and then this one here is the loaf with the regular brown rice
starter that I call for in my recipe. I just want to try both to see which one
does better. Today we’re going to bake this one in the Dutch oven because it seemed
contained more water but it could be it could be fine once baked who knows.
This one it’s the texture that I’m used to because I typically use the brown rice
started anyways. These loaves have been rising for 2 hours there’s not much
rise with them but that’s kind of to be expected at a two-hour mark if you
wanted to experiment and let it rise for 3 to 4 that’s fine. For this specific loaf
5 to 6 would be okay too. but I wouldn’t go any more than that.
I would start with trying it for two hours and then bake it see how you like it and
then make your tweaks. When you experiment with this recipe always take
notes, grab a book grab a binder take some notes and always keep track of what
you try for one bake as opposed to the next. For the first loaf, this one, I used the banneton
basket. It does have a little liner but all I do is, kind of simple,
is I will be flipping it onto the parchment paper and
once we’re ready to go I’m going to move fairly quickly so
we’ll start with the one and then we’ll move with the next. I’m going tp do a mist
on this one because it was already pretty wet once it’s in the Dutch oven
I’m going to mist it and then put the cover on and transfer it to the oven.
This is the olive oil and water mixture and then on next loaf I will just use a
brushing of olive oil. Also another little trick that I do is I try to I
just do a little sketch of what my plan is for the scoring because if you have
an idea of what you’re going to do ahead of time it’s less stressful when you’re
there ready to go with the blade and you don’t have to score it just one line is
nice if you do a little bit more that’s also cool but it’s entirely up to you.
I’m going to put it here as a reference because I’m just going to go with the super
simple. I don’t know if you can see it pattern of one line and a few extra
lines around it. Typically when pulling this up you kind of be you want to be
careful because every loaf is different and the next step would be to remove the
Dutch oven from the oven so it’s ready to go as soon as we are ready to
transfer. I’m using the bigger Dutch oven because my loaf is longer if I was
making a round one my smaller Dutch oven would have been fine so this is the
7-QT Dutch oven and because it’s been preheating it’s super super
super hot. So for this one I said I was getting to a mist but I’m going do it as
the last step so I’m not going dust it with flour we’re going to leave it as is.
I’m going to go ahead and do a simple score line and this there’s no it’s not like a
wheat loaf it doesn’t score the same so I’m just using actually the fine blade
of a scoring knife. I find that when it’s on the actual knife itself it’s curved
and it doesn’t really work well for me. I’m going to go ahead and put it in here and
this is where I’m going to spray the loaf with the olive oil and water
mixture this is just to see for my friend if it’s going to help soften up the
crust a little bit or if it’s going to make it crispier. So that should be good. Don’t
forget to put on your gloves when you put it on the cover because it’s
extremely hot and then I’m putting this in the oven right away. Just for today
we’re going to super basic so I’m not placing it on the baking stone I just
want to show you how it’s like when you don’t have one. And then I’m going to remove
my pot or preheated just a regular little cookie sheet. When I say cookie
sheet or regular cookie baking sheet and this is what we’re going to place the next
loaf on. And again this is super hot so you don’t want to touch it but I want to
see if just going super basic will be equally comparable and we are going to
cover this loaf with a piece of foil. Because I’m pretty sure everyone has foil.
If you didn’t have foil you could just use a an oven dish that’s like safe at higher
temperatures and you could use it to cover the loaf. We’re going to proceed in
flipping this loaf onto a piece of parchment paper. I will include a link to
this parchment paper because I swear that’s all I use. And you’re going to remove
the bowl carefully remove the tea towel and see how easy that was in my first
video I just suggest putting it without the tea towel but the tea towel makes it
super helpful. We’re going to score similarly to the other one you want to
go deep enough that it opens up nicely. And then I’m just going to do a few
little markings around. And then I’m going to do the same thing this way.
And that should be good. In this one we are going to brush it with just olive oil so
in this case I’m not going to mist it I’m actually, and I hope you can see it
on the other camera but I’m just going to give it a brushing. I want to see if this
is going to soften up the crust or if it’s going to make it crispier. What do you think? If you have a guess let me know. But that’s all I’m going to do for that one.
You’re always going to bake this on the middle rack so on the lower rack put
another baking sheet and then you’re going to put some ice cubes or pour in a
little bit of water to create some steam. So in my case this is a brand new oven.
There is a little tray for water so I’m just going to try it the first time. And then,
I’m quickly going to dome my bread. I should have done that before but I’m basically
covering my loaf with foil and we’re going to cross our fingers and see what
happens! So we’re going to do 25 minutes covered, 25 minutes uncovered and then
we’ll judge because we can bake it directly on the rack for 5 to 10 minutes
to finish the baking. So let’s see what happens! The timer just went off and I think
we’re done baking so we’re going to take the loaves out of the oven and
see what they look like. Are you excited? So these loaves look a little bit
different than my original buckwheat sourdough loaves but that’s
because we’ve changed a few things that’s okay because every time I make
this recipe I always try something different whether it’s like dusting a little
flour or brushing them with oil or not or misting water or not baking with
steam there’s so many variables so this is the loaf that I baked with the
sorghum starter it felt a little bit more like jiggly the dough but it looks
good the crust is crispy the bottom sounds like it’s supposed to sound this
one is with the rice starter but it baked on the baking sheet and it’s a
little bit darker I don’t know if that’s a good thing or a bad thing but we will
see when we place them right now you need to cool for at least a few hours. This is the first one can you see the inside it looks really nice the crumb is
nice it’s not sticky but it’s it’s still a bit moist inside because it’s still
warm and this one is as nice bonus video and then we can chat a
little bit more about the differences and what I think as far as the the crumb
and the texture and the flavour. I’m happy and this was a little bit experimental
but it’s just to show you that when you bake a sourdough you don’t have to have
the fancy you know tools or whatnot you can go super basic and still have a
pretty decent loaf but you know what it’s good to show you what you can
expect you know with your first bake your second bake. I’ve baked hundreds of
sourdoughs and you know they’re different every single time! And hopefully, this will give you a chance to love and enjoy bread once again! I hope you enjoyed this video and I hope you watched Part 2 which will be the
bonus where I’m going to be answering some questions about this recipe. I thank you so much for watching and don’t forget to Like, Share and Subscribe to my
channel so you can keep watching more videos just like this one! And I will see you in the bonus video so don’t forget to watch it!

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