This is a 90% white flour, 5% each rye and buckwheat, 70% hydration bread. It is a pure levain-raised bread. This recipe is adapted from Ken Forkish’s “Overnight Country Blonde” recipe in his book Water Flour Salt Yeast. That recipe uses whole wheat in place of the buckwheat used here and is a higher hydration, around 78%. But since it is really hot out and we're skipping fridge proofing, we backed off the hydration and we’re calling it “Overnight Buck Light”.
900 grams white bread flour
50 grams buckwheat flour
50 grams rye flour
700 grams water
20-22 grams salt
250 grams active sour dough starter
Feed your starter in the morning the day before baking. Mix up your dough at night before bed. Leave the dough to bulk ferment 12-16 hours. Turn it out on the counter, divide it and form it into balls. Rest the divided dough balls for 45 minutes seam down and covered with a cotton towel. Flour the dough and work surface, flip the dough balls over, stretch them out a tad and perform envelop folds to form them into elongated, oval batard shapes. Pinch the seams closed along the bottom and ends and rest in a well floured banneton for 2 hours at room temperature. Meanwhile, preheat your Fourneau Grande in the oven at 480-490ºF for an hour before baking. Bake each 500g flour weight loaf for 20 minutes with the hatch closed and 20 minutes with the tray and loaf moved into the open oven.
Cool the loaf before slicing and enjoy!