Delfina's Buckwheat Mushrooms

Ingredients for 12 servings:

• 150 g wheat flour, type 550
• 150 g water
• 10 g yeast
• 50 g buckwheat grains for the brew and
• 50 g water, boiling
• 350 g wheat flour, type 1050
• 200 g water
• 5 g baking malt
• 10 g salt

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 35 minutes

Mix the ingredients for the starter dough and let it rise, tightly covered, at room temperature for 1 hour and 40 minutes. For the sourdough, pour boiling water over the buckwheat and let it stand for 1 hour and 40 minutes. Now, knead all the dough ingredients in a food processor for 7 minutes on speed 2 (the dough will be quite moist!). Let it rise for 40 minutes, working every 10 minutes using the stretch and fold method. Now, weigh out 12 dough pieces of approximately 81 g each and shape them into any desired shape. Let it rise for 30 minutes. Then, place the dough pieces in a preheated oven (top/bottom heat) at 250°C with plenty of steam and bake for 10 minutes. Reduce the temperature to 180°C and bake for another 15 minutes.