This deeply flavored, spice-infused sourdough bread offers a comforting embrace, perfectly suited to counter the lingering chill of a prolonged winter. The very act of coaxing a well-proofed dough into a roaring oven becomes a welcome ritual when faced with early darkness and dry, frigid air. Each stage of its creation, from the pungent aroma of freshly ground anise to the rich, malty sweetness, the visual appeal of a buckwheat-speckled dough, and the silken texture imparted by a flour scald, promises to banish the cold from the kitchen and the soul.

Anise, a spice that announces its presence with undeniable force, offers a heady, licorice-like sweetness that is a hallmark of this particular sourdough. While often featured whole in baked goods like biscotti, its integration into a substantial loaf of bread presents a unique sensory experience. When paired with the earthy, nutty, and slightly tannic notes of buckwheat, the result is a sourdough that achieves a remarkable balance, making it an irresistible choice for those seeking both flavor and sustenance. To crown this creation, striking white sesame seeds are applied, their subtle flavor complementing the bread’s inherent spice and sweetness while adding a visually stunning contrast against the whole grain crumb.

The Science Behind the Silken Texture: Understanding the Flour Scald

The inclusion of buckwheat in this recipe was a deliberate choice, aiming to enhance both flavor and texture. The technique of scalding flour, which involves hydrating it with boiling water to create a thick paste, plays a pivotal role. This process is akin to the Japanese Yudane and the widely recognized Tangzhong methods, both of which are celebrated for their ability to improve bread’s texture and shelf life. The resulting scalded flour paste is not only intensely aromatic but also remarkably effective at trapping moisture within the dough. This leads to a final loaf that remains softer for an extended period, significantly delaying the staling process. The simple act of scalding flour adds a nuanced complexity to the bread, a subtle yet impactful elevation that bakers often seek.

Strategic Flour Selection for Heartiness and Flavor

The foundation of this hearty sourdough lies in its carefully selected flours. A high-extraction (Type 85) flour serves as the primary base, specifically Cairnspring’s Trailblazer. This particular flour is favored for its robust profile, contributing more bran and germ to the final loaf, which translates to enhanced flavor and nutritional value. High-extraction flours, often containing up to 85% of the whole grain, offer a depth that white flours cannot replicate, making them ideal for loaves intended to be substantial and satisfying.

Buckwheat flour, while not possessing the same gluten-forming capabilities as wheat, is incorporated for its distinctive character. Based on previous baking experiences, even small percentages of buckwheat can affect the crumb structure, sometimes leading to a denser, more closed interior. However, this structural shift is a worthwhile trade-off for the intense earthiness and the beautiful, warm hue it lends to the finished bread. The combination of high-extraction wheat and buckwheat creates a loaf that is both visually appealing and deeply flavorful.

A Measured Approach to Baking: The Two-Day Schedule

This sourdough recipe is designed to unfold over two days, minimizing the baker’s active involvement while maximizing flavor development. The process begins with the preparation of the levain, followed by the flour scald, and then the autolyse. Bulk fermentation, a critical period for dough development, requires only two sets of gentle stretches and folds, spaced 30 minutes apart. Following this, the dough is shaped and then undergoes a crucial cold proof in the refrigerator overnight. This extended cold fermentation allows for further flavor maturation and contributes to the bread’s final texture. The following morning, the loaves are baked, offering the flexibility to enjoy them for lunch or dinner.

Recipe Vitals and Total Formula: A Detailed Breakdown

This recipe yields two substantial loaves, each weighing approximately 900 grams. For bakers wishing to produce a single loaf, all ingredient quantities can be halved. A comprehensive, editable spreadsheet is available for members of The Baker’s Corner, facilitating easy scaling of the recipe.

The target final dough temperature for this recipe is 78°F (26°C). Maintaining precise dough temperatures is crucial for consistent fermentation and optimal results. For a detailed understanding of dough temperature’s importance in baking, refer to dedicated resources on the subject.

Total Dough Weight: 1,800 grams
Prefermented Flour: 5.8%
Levain in Final Dough: 18.5%
Hydration: 75.0% (83% including the water in the flour scald)
Yield: Two 900g loaves

Total Formula:

Method: A Step-by-Step Guide to Crafting the Sourdough

1. Prepare the Levain – 9:00 a.m.

The levain, the heart of any sourdough, is prepared using:

• 53g High-extraction wheat flour
• 53g Water (100% hydration)
• 53g Ripe sourdough starter (100% hydration)

Mix these ingredients thoroughly in a clean jar and allow it to ripen, covered, at a consistent temperature of 74-76°F (23-24°C) for approximately 3 hours. For those who wish to adjust the levain quantity for different recipe variations, a sourdough starter and levain calculator is available.

2. Prepare the Flour Scald – 9:10 a.m.

Simultaneously, the flour scald is prepared:

• 46g Buckwheat flour
• 73g Water, boiling

In a small bowl, combine the buckwheat flour and pour the boiling water over it. Stir vigorously until a smooth paste forms. If the mixture appears too dry, a small additional splash of boiling water can be added. Cover the bowl and set aside until needed for the autolyse. This scald is intensely aromatic and contributes significantly to the bread’s final texture.

3. Autolyse – 11:00 a.m.

The autolyse stage allows the flour and water to begin hydrating and developing gluten, setting the stage for mixing:

• 634g High-extraction wheat flour
• 183g Whole wheat flour
• 543g Water 1 (autolyse)
• All of the prepared flour scald

Utilize a water temperature calculator to ensure the autolyse water is at the correct temperature to achieve the desired final dough temperature of 78°F (25°C). In a large bowl, combine the flours, autolyse water, and the flour scald. Mix with wet hands or a mixer on low speed until no dry bits remain. The dough will appear shaggy and loose at this initial stage. Scrape down the sides of the bowl, ensuring all dough is consolidated at the bottom. Cover the bowl and let it rest near the ripening levain for 1 hour. By the end of this period, the dough should feel stronger and well-hydrated.

4. Mix – 12:00 p.m.

This is where the remaining ingredients are incorporated:

• 92g Water 2 (mix)
• 18g Fine sea salt
• 159g Ripe levain (from Step 1)

It is important to note that this recipe features a high hydration level, resulting in a slack and sticky dough. Water 2 should be held back and added incrementally only if the dough can accommodate it, a technique known as “bassinage.” This approach helps prevent over-hydration.

Mixing with a Mechanical Mixer: The dough can be mixed in a spiral mixer in several phases after the autolyse. The initial mix incorporates the salt and levain, followed by the gradual addition of Water 2, if needed, until the dough achieves a smooth and cohesive consistency.

Mixing by Hand: To mix by hand, add the salt and levain to the top of the autolysed dough, along with a splash of Water 2 to moisten. Thoroughly mix with wet hands or a dough whisk. Subsequently, knead the dough for approximately 5 minutes using either the slap-and-fold technique or the folds-in-the-bowl method until it becomes smooth and less shaggy. Transfer the dough to a clean bowl, cover, and let it rest for 10 minutes. If the dough remains very wet, gradually incorporate the remaining Water 2. Once cohesive, transfer the dough to a bulk fermentation container and cover.

5. Bulk Fermentation – 12:30 p.m. to 3:30 p.m. (3 hours)

At a warm room temperature of 74-76°F (23-24°C), bulk fermentation is typically completed within 3 hours. This stage requires two sets of stretches and folds, performed at 30-minute intervals.

• First Set: After 30 minutes of bulk fermentation, perform a series of stretches and folds. Gently pull one side of the dough up and over to the opposite side. Rotate the bowl 180 degrees and repeat. Rotate again by 90 degrees for another stretch and fold, followed by a final 180-degree rotation for the last stretch and fold. Cover the dough.
• Second Set: Perform another set of stretches and folds after another 30 minutes. Following this, allow the dough to rest, covered, for the remainder of the bulk fermentation.

6. Pre-shape – 3:30 p.m.

Upon completion of bulk fermentation, the dough should appear smooth, puffy, and have increased in volume by approximately 30%. Gently turn the dough out onto a lightly floured work surface. Divide the dough in half and loosely preshape each portion into a round. Allow these rounds to rest, uncovered, for 30 minutes.

7. Shape – 4:00 p.m.

Prepare a clean kitchen towel or a quarter-sheet pan by spreading an even layer of raw white sesame seeds. The shaping technique employed here is the "gather up" method:

Flour the tops of the rested dough rounds. Using a bench scraper, flip one round onto a lightly floured surface. Gather two opposing points of the dough and fold them towards the center, slightly overlapping. Repeat this with the remaining two points. Invert the dough and use your hands to pull it towards you, creating surface tension. This should result in a smooth, rounded shape.

Carefully scoop the shaped dough with both hands and invert it onto the prepared sesame seeds. Transfer the dough, seam-side up, into a round 10-inch proofing basket. Repeat the shaping process for the second piece of dough.

8. Proof – 4:15 p.m. to 9:00 a.m. (Overnight)

Cover the proofing baskets with reusable plastic bags and seal them tightly. Place the baskets in the refrigerator for an overnight cold proof. This extended period of cold fermentation is crucial for flavor development and achieving the desired crust and crumb structure.

9. Bake – 9:00 a.m.

Preheat your oven to 450°F (230°C) with a baking vessel (Dutch oven, combo cooker, etc.) or a baking stone/steel positioned on the bottom third of the oven. If using a Dutch oven or similar, place an empty pan at the bottom for steam generation.

Remove one proofing basket from the refrigerator. Uncover the dough and place a piece of parchment paper over the basket. Position a pizza peel or an inverted baking sheet on top of the parchment. With both hands, carefully flip the entire assembly over. Gently remove the proofing basket and score the dough as desired.

Slide the dough into the preheated oven. Introduce steam by covering the Dutch oven, or by pouring ice cubes into the preheated pan at the bottom of the oven. Bake for 20 minutes. After this initial steaming period, vent the oven by removing the lid from the Dutch oven or taking out the steaming pan. Continue baking for another 30 minutes, or until the loaf achieves a deep golden-brown color and an internal temperature of approximately 204°F (95°C). Repeat the baking process for the second loaf.

Allow the baked loaves to cool completely on a wire rack for 1 to 2 hours before slicing. This cooling period is essential for the crumb structure to set properly.

Frequently Asked Questions

What can I use instead of aniseed?
Caraway seeds offer a similar spicy, aromatic profile and would be an excellent substitute.

What can I use instead of barley malt syrup?
For a flavor profile that balances bitterness and sweetness, blackstrap molasses is a suitable alternative. Alternatively, honey can be used to introduce a more floral sweetness that also pairs well with anise.

Can I substitute the high-extraction flour?
If high-extraction flour is unavailable, a blend of 90% bread flour and 10% whole wheat flour can be used as a substitute.

Beyond the Bake: Further Exploration

For those who have enjoyed this scalded buckwheat and malt sourdough, exploring other buckwheat-infused recipes is a natural next step. The Soft Honey Buckwheat Sandwich Bread offers a rich yet sweet alternative, perfect for a different type of loaf.

This recipe, with its intricate balance of earthy buckwheat, sweet malt, and the assertive spice of anise, provides a deeply satisfying baking experience and a truly exceptional loaf of bread. It stands as a testament to the power of thoughtful ingredient selection and time-honored techniques in creating culinary comfort.