Ingredients: 70% Bread Flour. 20% Whole Wheat flour. 10% Buckwheat Flour.
20% chopped dates soaked in earl grey tea, drained well reserving liquid. 15% chopped pecans, lightly toasted. 2.5% NaCl. 0.7% instant yeast.
80% H2O, use the soaking liquid from the dates as half the water.
Method: Mix all the flours and water, cover let rest/autolyze for 30 minutes.
Fold/pincer in the yeast and salt. Cover and Rest 10-15 minutes.
Fold in the dates and nuts. Cover Rest another 10-15 minutes, until the dough relaxes a bit.
Fold one more time, then cold bulk for 8 hours.
Shape and room temperature proof 1 hour.
Preheat oven and Dutch oven 450f at least 30 minutes.
Cook in Dutch oven 30 minutes covered.
Uncover and turn oven down to 420f for 25-30 minutes.
Let cool if you can.
En Guete!
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Hey thanks, I was just messing with my settings, and must have hit it by accident.
What an absolute beauty!! Thanks for sharing and for the recipe. I’m going to revive my starter and give it a try.
Thanks! It’s a riff on one of Ken Forkish’s from “Evolutions in Bread” that works well with lots of different combinations of flours, fruit, nuts, and teas. I think I like it better with spelt than buckwheat, but any whole grain works.