Scalded Buckwheat and Malt Sourdough Bread Recipe

Prep Time

1 hour

Fermentation Time

12–16 hours

Bake Time

45–50 minutes

Total Time

14–18 hours

Yield

1 large loaf

Ingredients

For the Buckwheat Scald

• 100g buckwheat flour
• 200g boiling water
• 20g barley malt syrup or malt extract

For the Dough

• 150g active sourdough starter
• All of the prepared buckwheat scald
• 350g bread flour
• 100g whole wheat flour
• 250g lukewarm water
• 10g fine sea salt

Optional Topping

• Rolled oats
• Buckwheat groats
• Mixed seeds

Step 1: Prepare the Scald

In a heatproof bowl, combine:

• Buckwheat flour
• Malt syrup

Pour the boiling water over the mixture and stir thoroughly.

The mixture will become thick and fragrant.

Cover and allow to cool completely, about 1–2 hours.

The scald helps unlock sweetness, improves moisture retention, and creates a softer crumb.

Step 2: Mix the Dough

In a large mixing bowl, combine:

• Active sourdough starter
• Cooled buckwheat scald
• Lukewarm water

Mix until well blended.

Add:

• Bread flour
• Whole wheat flour

Mix until no dry flour remains.

Cover and let rest for 30 minutes.

Step 3: Add Salt

Sprinkle salt over the dough.

Mix thoroughly until fully incorporated.

The dough will feel sticky but should hold together well.

Step 4: Stretch and Fold

Over the next 2 hours, perform four sets of stretch-and-folds every 30 minutes.

With each fold, the dough will become smoother and stronger.

Step 5: Bulk Fermentation

Cover the bowl and allow the dough to ferment at room temperature for 4–6 hours.

The dough should become noticeably puffy and increase in volume by approximately 50%.

Look for bubbles along the sides and surface.

Step 6: Shape the Loaf

Turn the dough onto a lightly floured work surface.

Gently shape into a round or oval loaf.

Allow to rest for 20 minutes.

Perform a final shaping to create surface tension.

Place seam-side up in a floured proofing basket.

Step 7: Cold Proof

Cover and refrigerate for 8–12 hours.

This slow fermentation develops the bread’s signature depth of flavor and improves scoring.

Step 8: Bake

Preheat a Dutch oven to 475°F (245°C) for at least 45 minutes.

Turn the dough onto parchment paper.

Score the surface with a sharp blade.

Transfer carefully into the hot Dutch oven.

Bake covered for 20 minutes.

Reduce temperature to 450°F (230°C), remove the lid, and continue baking for 25–30 minutes until the crust is a rich mahogany brown.

The internal temperature should reach 205–210°F (96–99°C).

Step 9: Cool

Transfer the bread to a wire rack.

Allow to cool completely for at least 2 hours before slicing.

This ensures the crumb finishes setting and develops its full flavor.

Baker’s Tips

• Use a mature, active sourdough starter for optimal fermentation.
• The scald can be prepared several hours ahead or the night before.
• Barley malt syrup provides the most authentic flavor, but dark malt extract works well too.
• Buckwheat flour absorbs moisture differently than wheat flour; resist adding extra flour unless absolutely necessary.

Serving Suggestions

• Pair with cultured butter and sea salt
• Serve alongside soups and stews
• Top with smoked salmon and cream cheese
• Enjoy with aged cheeses and charcuterie
• Make hearty open-faced sandwiches

Rich, aromatic, and deeply satisfying, this Scalded Buckwheat and Malt Sourdough Bread combines traditional grain-scaling techniques with natural fermentation to create a loaf full of character, flavor, and exceptional keeping quality.