Buckwheat, Shio Kombu and Aonori Loaf #1

New week, new loaf!

This one is a medley of 3 things:
- Buckwheat (Bobs Red Mill)
- Shio Kombu (thin sheets of kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces)
- Aonori (dried and powdered green seaweed)

A few things i did:
- Scalded the buckwheat flour, as I have read that this makes it easier to incorporate
- Added in the shio kombu and aonori before BF
- Did not add salt as the shio kombu is pretty salty. But wasn't sure if this was going to affect the taste of the loaf.

Other ingredients:
- 80% Bread flour
- 20% whole wheat
- 20% levain (1:2:2)
- 70% hydration
- 50g buckwheat, scalded with 130g water (did not include this in final weight tabulation)

Baked in dutch oven at 220C for 20mins (lid on), and another 10mins (lid off). These are smaller loaves as I'd split the dough into 2.

Didn't get much oven spring, but the crumb seems to be okay! Happy to have tried out buckwheat flour for the first time!