Almond Buckwheat Batard with Poolish (B&P#34)

Fresh bread can be sheer torture. It's the aroma while baking, the crackle of the crust or the delicious flavor when you bite into your slice. I like the loaves that get a bit toasty in the oven. Those loaves are a joy to tear into once they've cooled.

This is one of those loaves. It never made it to toast for breakfast or sandwiches for lunch. We divided it amongst the four of us and slowly devoured it.

This is a wonderful flour combination. When baked the flavor is very reminescent of a stone ground wheat loaf or at least how I remembered it tasting. My husband, who can glutenize, thought the flavor was evocative of a wheat loaf that was baked in a brick oven. Oh, my heart was skipping with that comment...that's high praise. I hugged the sweetness of his compliment to me. He knew that my first attempt with buckwheat and tepary beans tasted like old musty beans.

Enjoy!

Recipe

Protein Content:
Original Content: 50.7 g
GF Content: 49.18 g

Poolish

45 g Almond Meal (9 g)
50 g Buckwheat flour (7.25 g)
35 g Arrowroot Starch (0.105 g)___________replacement for whole wheat flour
15 g Instant Dry Yeast
15 ml Agave Syrup
180 ml Water (120 - 130 deg F/49 - 54 deg C)

Final Dough

20 g Brown Rice Flour (1.8 g)
25 g Sweet Rice Flour (1.5 g)
25 g Arrowroot Starch (0.3 g)
54 g White Bean Flour (11.61 g)
6 g Chia Seed Meal (1.26 g)______________replacement for bread flour
45 g Almond Meal (9 g)
50 g Buckwheat Flour (7.25 g)
35 g Arrowroot Starch (0.105 g)___________replacement for whole wheat flour
4 g Agar Agar Powder
15 g Instant Dry Yeast
10 g Sea Salt
254 g Poolish (above)
90 ml Water (120 - 130 deg F/49 - 54 deg C)
15 ml Agave Syrup


Directions for Poolish

Pour all the dry ingredients in a medium sized bowl and blend together. Then add the water and agave syrup and stir until incorporated. Set the bowl in a warm location to rise for 40 minutes.
 
Directions for Final Dough

1. In a large bowl, combine all the dry ingredients and stir together. Add the poolish, water and agave syrup and blend together until a soft ball forms.  If the dough is still too soft, add arrowroot starch by the tablespoon (1 Tb/15 ml) until the dough firms up.

2. Place the dough in the center of a sheet of parchment paper that has been sprinkled with arrowroot starch.  Gently roll the dough into a cylinder about 10 in/25 cm long and taper the ends. Take a sharp knife and slice a cut in the center of the cylinder at an angle.  Then place a parallel slice on either side of the center cut. Slide the parchment paper onto a cookie sheet and place in a warm location to rise for 1 1/2 hours.

3. Place an oven proof bowl filled with water on the bottom shelf of the oven.  Then place a baking stone on the top shelf. Preheat the oven to 470 degrees F/243 degrees C. Place the loaf in the oven and spray water over the oven box and the top of the loaf.  Bake the loaf for 25 minutes. Prop the oven door open and continue to cook the bread for another 10 minutes.  Remove the loaf and allow it to cool before serving.