buckwheat sourdough

not too much buckwheat

for a light, airy bread and

a crispy, crack crust

1 c wheat chef, 2/3 c coconut milk (carton, not canned), 1 t kosher salt, 1 t vanilla, 1 T maple syrup, 1/2 c buckwheat flour, 1.5 c flour

stir; rest, covered, 1 hour; fold 8x; rest, covered, 8 hours; fold 8x, form loose ball, rest 1 hour, slash top; 450 F in dutch oven, 25 minutes, lid on; 15 minutes, lid off

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