100% buckwheat flour bread

Heat the water in the microwave and dissolve the yeast.

In a bowl, mix the flour, pysillium and salt. We make a volcano leaving the center empty. On the hollow we add little by little the water with the yeast. We integrate slowly with a wooden spoon/silicone. Once integrated, we wet our hands with AVOE and knead until it is not sticky. Add more flour if needed (in case it is too sticky).

Shape the dough, cover with a damp cloth and let it rise for 1 hour.

After one hour, cover the bowl with plastic wrap (it must be well closed) and put it in the refrigerator for 12/24h.

Remove from the refrigerator and temper. Put some flour on a surface, wet your hands with AVOE and make a 2nd kneading.

Cover with a cloth and leave to ferment for 1 hour. Meanwhile preheat the oven to 250° (fan).

Place the bread on baking paper on a tray. We make the cuts on the bread. We put the tray in the oven on the middle shelf. We place another tray with water underneath. Put the two trays in the oven at the same time. We leave 10' and stop the oven for another 10'. We turn it on again, lower the temperature to 200° and leave it for 20', stop the oven and let it rest 10'. We turn the oven on again (200°) with heat only on top 10' and stop 10'. Remove from the oven and let it rest on the rack.