Sourdough Buckwheat No-Knead Bread

Ingredients:

For the Starter (1/4 cup per loaf):

• 1/4 cup sourdough starter
• 1/4 cup water
• 1/4 cup + 2 tbsp flour (of your choice)

For the Dough:

• 1 ½ cups water
• 1/2 Tbsp malt extract (optional, can be substituted with maple syrup or honey)
• 1 tsp Baking Malt powder (optional, adds flavor and color)
• 1 tsp Vitamin C powder (optional, helps with rise and crust)
• 2 cups white bread flour
• 1 cup rye flour
• 1/2 cup buckwheat flour
• 2 tsp kosher salt
• 3 tbsp sesame seeds (white or black, plus extra for topping)

Instructions:

1. Prepare the Starter (1-2 Days Before Baking):

   • Feed your sourdough starter in a 1:1 ratio of water and flour to get 3/4 cup of active starter.
   • Reserve half for the bread and half to maintain as your next starter.

2. Mix the Dough (Evening or Morning Before Baking):

   • Combine the wet ingredients (starter, water, malt extract, and diastatic malt, if using) in a jug.
   • In a large bowl, mix the dry ingredients (flours, salt, vitamin C powder, sesame seeds).
   • Gradually add the wet mixture to the dry, stirring until fully combined.

3. Bulk Fermentation:

   • Cover the bowl and let the dough rest at room temperature for 2 hours.
   • After 2 hours, refrigerate the dough overnight or let it ferment on the counter for at least 6 hours.

4. Shape the Dough:

   • Remove the dough from the fridge 2 hours before baking.
   • Gently stretch and fold the dough, and shape it into a loaf by tucking in the edges.

5. Add Sesame Topping (Optional):

   • Brush the dough with water and roll it in sesame seeds for extra flavor and texture.

6. Final Proof:

   • Place the dough in a banneton or bowl, cover it with a towel, and let it rise for an hour.

7. Preheat the Oven:

   • Preheat the oven to 450°F (230°C) with a Dutch oven or cast-iron pot inside.

8. Score and Bake:

   • Score the dough if desired, then carefully transfer it into the preheated pot.
   • Bake covered for 30 minutes, then remove the lid and bake for an additional 15-25 minutes until golden brown.

9. Cool and Enjoy:

   • Let the bread cool for at least 1 hour before slicing to set the crumb.

This bread keeps well in a bread tin for up to 4 days and freezes well for longer storage. Enjoy it fresh or toasted!