SCALDED Buckwheat Flour SOURDOUGH BREAD (Vegan + Gluten Free)

This is the gluten-free and vegan recipe for a small loaf of sourdough bread. Buckwheat flour is the main single flour ingredient in this recipe and it is partially scalded to create a gelatinized starch mixture that improves bread texture and softness.
Follow this link for a Brown Rice Sourdough Starter recipe

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CHAPTERS
00:00 Introduction
00:59 Dry Mix & Scalding
01:49 Wet Mix
02:46 Dough Mixing
03:21 Shaping & Proofing
04:15 Baking & Cooling

SCALDED Buckwheat Flour SOURDOUGH BREAD Recipe
INGREDIENTS

Sourdough starter activation
30g brown rice sourdough starter*
60g buckwheat flour
60g water

Buckwheat flour scald
80g buckwheat flour
220g boiling water

The Dough
120g buckwheat flour
100g tapioca starch
15g psyllium husk
8g salt
150g water
30g maple syrup
20g blackstrap molasses (optional)

METHOD
To activate 150g sourdough starter, combine 30g brown rice sourdough starter, 60g buckwheat flour, and 60g water. Mix well, cover loosely and leave in warm place for 6-12 hours.
Boil water and prepare the buckwheat scald by stirring the buckwheat flour and boiling water vigorously until smooth. Cover and let cool to room temperature.
To make the dough, mix all dry ingredients and set aside. Mix the scalded buckwheat with all wet ingredients until smooth. Use electric mixer to make sure that there are no clumps. Add sourdough starter and combine dry and wet mixes until incorporated.
Sprinkle proofing basket and working surface with rice flour and knead the dough. Shape the loaf as shown in the video, transfer it into proofing basket with smooth side down, cover, and proof for 5-6 hours depending on the temperature in your kitchen.
Preheat the oven and cast-iron skillet to 450F (230C). Transfer loaf onto a piece of parchment paper, score and put into a cast iron skillet. Cover and bake for 20 minutes. Reduce temperature to 400F (205C) and bake uncovered for 35-40 more minutes. Take out and cool on a wire rack for at least 5 hours.

*Brown rice sourdough starter is used in this recipe and you can easily ferment your own by following instructions in this video

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