Well, at least they taste good.
These loaves deflated the moment the blade touched the surface of the bread as you can see by my hesitation marks. There was a bit of oven spring, but overall they were a disappointment.
The two loaves contain a total of 3 ounces of buckwheat flour. I proofed them for 2 hours before retarding. They probably need much less time. They're 70% hydration. Less water would probably give them better structure.
I wonder if soaking the buckwheat first might help.
I have not found much online, or in any of my bread books, on baking with buckwheat flour. If anyone out there in TV land has any hints, don't be shy. I'll keep trying as the flavor of the bread is worth the effort.
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