Bread made with buckwheat sourdough starter discard
Product used: Angel Mix 3.0, Psyllium Quantity: 1 loaf of bread of about 800g Preparation time: 20 minutes Proofing:80 minutes @ 40°C @ 70/80% RH Baking:50 minutes @ 200°C in a fan oven with initial steam or in a Dutch oven Level:Medium
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— Angel Food
Ingredients:
For the gel:
500g 1:1 sourdough discard obtained from feeding
210g Water
20g Extra virgin olive oil
5g Fresh baker’s yeast (optional)
20g Psyllium
10g ANGEL MIX 3.0
Prepare the gel: pour the water over the psyllium and the other ingredients, then whisk vigorously to obtain a smooth, lump-free batter. Let it rest for 10-15 minutes until it forms a thick, compact gel.
Meanwhile, combine the dry ingredients and mix them slowly with a whisk. There is no need to sift them.
Add everything (gel + dry ingredients) to the bowl of a stand mixer and begin kneading using the hook (or paddle) at medium speed. From time to time, with the machine stopped, scrape down the sides of the bowl with a spatula to bring the dough back to the center. Continue working the dough until you obtain a smooth, homogeneous mixture, naturally free of lumps.
Transfer the dough to a work surface and knead briefly again, using rice flour to dust the surface. Shape the loaf and place it in a well-floured proofing basket. Cover and let it rise as indicated.
Preheat the oven thoroughly. When the bread has doubled in size, turn it out onto a sheet of parchment paper and bake in the hot oven as directed.
You may score the surface with a sharp knife before baking to help the loaf expand evenly.
When baking is complete, transfer the bread to a wire rack and let it cool completely before slicing - at least 3-4 hours.
Store in a bread bag or an airtight container for 3-4 days, or freeze well wrapped in a bag for up to 30 days.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
This is an excellent way to use the sourdough discard produced during feedings, avoiding unnecessary waste.
Feeding the sourdough involves removing about 50% of the starter and replacing it with an equal amount of water and flour. Usually, this discard is not used, but it can be incorporated into various preparations, including this excellent bread, which is very simple to make.
If the sourdough is not fully mature, it can be strengthened with a very small amount of commercial yeast. The characteristic flavor and softness typical of sourdough will still be clearly noticeable.
The sourdough used in this recipe has a 1:1 hydration ratio, meaning equal parts water and flour (in this case, white buckwheat flour).
This recipe works best with a fairly mature sourdough, already possessing a good aromatic profile and reasonable leavening power. It is less suitable if using a very fresh starter or one that has been active for only a few days.
In this recipe, the loaf is “dipped” in flax seeds before being placed in the proofing basket. To help the seeds adhere better, lightly moisten the surface of the dough that will come into contact with them.
Angel ZERO is a concentrated powder additive: gluten-free, wheat-free, with no added sugar or salt, no ingredients of animal origin (100% vegan), and no preservatives, colorants, emulsifiers, or leavening agents.
Can I make the recipe without Angel ZERO?
For doughs such as those used for croissants, puff pastry, or bread, the answer is no: leaving out Angel ZERO completely compromises the final result, risking wasted time and ingredients.
For simpler doughs, you can try replacing Angel ZERO with another ingredient, but the result will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
Angel ZERO
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New concentrated formula
Optimized to deliver superior performance and outstanding workability for professional production. Fewer ingredients on the label, with twice the technical yield.
Using 1kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 530 croissants weighing 80g each. Using 5kg of Angel ZERO at the recommended 5% dosage, you can prepare more than 2,660 croissants weighing 80g each.
Double yield: 100% greater efficiency compared to Angel Mix 3.0. Dosage: 5% of the total flour and starch weight, instead of the previous 10%. Example: 15g of Angel ZERO provide the same technical dosage as 30g of Angel Mix 3.0.
Technical profile & label guarantees
100% Gluten-Free Free from wheat starch, corn starch and soy Lactose-free and dairy-free Free from ingredients of animal origin Xanthan gum-free No added sugar or salt Free from preservatives, emulsifiers and synthetic colourings Free from yeast and leavening agents 12-month shelf life when stored in a cool, dry place at a constant temperature and protected from direct sunlight
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