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!
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.