For the levain:

1. Mix all the ingredients until well combined. Cover with a lid. I like to place an elastic band around the top of the levain at the beginning of the feed so I can monitor its growth. Let rise for about 11-13  hours at 22°C/72°F.

Mix the Dough:

1. Mix the flours and salt together.
2. Put the honey, toasted sesame seeds and cracked buckwheat on top of the flour.
3. Combine the beer and the water and pour into the cointainer or bowl with the rest of the ingredients. Mix until well combined.

Bulk Fermentation:

1. Bulk ferment the dough for 30 minutes at 26°C/78°F.
2. No folds are required during the bulk fermentation.

Final Shape

1. Lightly oil your bread tin unless using a non stick tin.
2. Using a wet dough scraper, scoop the dough and place it into the dough tin. While filling the tin, lightly press down on the dough with a dough scraperto prevent any air pockets.
3. When all of the buckwheat sourdough is in the tin, use a wet dough scraper to smooth the top and sides of the dough.
4. Sprinkle the dough with a good coating of rye or whole wheat flour.
5. Cover the doug with a clean kitchen towel.

Final Proof:

1. Let rise for 30 minutes at room temperature. You should see the top JUST starting to crack.

Baking:

1. Score a straight line or an X pattern in the bread with a wet blade
2. Bake with steam at 235°C/460°F for 50-60 minutes. Halfway through the baking time vent the steam. The buckwheat sourdough is done when the internal temperature reaches 97°C/206°F.
3. Remove the dough from the tin immediately after baking to prevent the loaf from steaming itself.
4. Let rest for at least 8 hours before serving (I know it’s hard but do your best!).