Buckwheat Sourdough Bread

To the dry ingredients add the sourdough starter and 1 cup warm water. Mix until combined well.

Add the remaining water, mix until well incorporated.

Knead dough until smooth.

Line a bowl with a clean tea towel and dust with a sprinkle of flour. Place the dough into the bowl and cover.

Rest in a warm place for 2-4 hours to allow the dough to rise slightly.

Heat the oven to 400 degrees F / 200 C, along with a dutch oven for 20 minutes before cooking the bread.

After the dough has rested for at least 2 hours, uncover the top of the dough and place a piece of baking paper over it. Gently turn the bowl upside down to remove the dough. Score the dough with a sharp knife or a bread lame.

Place the dough into the hot dutch oven, cover and cook for 20 minutes. Remove the cover and cook for another 25 minutes.

Finish cooking for another 10 minutes either directly on the shelf rails or on a baking tray.

The sourdough bread should be ready when it sounds hollow when tapped and the outside is crusty.

Let the loaf cool on a cooling rack for a few hours, or overnight. Once cooled completely, slice and enjoy.