Flaxseed Sourdough – Modified Version
AuthorTeresaAround 3-4 pm, using a large dough trough or mixing bowl, add 400 grams starter, 900 grams water (then stir the starter and water together), 1500 grams strong bread flour and 32 grams of sea salt (in that order). Mix all together thoroughly. It will be slightly difficult as the dough is lower hydration at 64% Dough temp is around 75F/23C
Cover the dough and allow it to set for one hour. While the dough is setting for one hour, prepare your flaxseed mixture so it can cool before you add it to the dough.
Add 150 grams of golden flaxseeds to a large skillet and toast on medium heat until the flaxseeds start jumping out of the pan. Next pour 550 grams of water over the flaxseeds (careful it will steam). Then bring the flaxseed mixture to a simmer and simmer for one minute. Remove the pan from the heat source and allow the seed mixture to cool.
Once your dough has been setting for one hour, add the cooled flaxseed mixture to the top of the dough. Now fold the dough. The seeds will not all incorporate at once, but over time with subsequent folds, the seeds will incorporate.
At the two, three and four hour mark, fold the dough and further incorporate the seed mixture. Don't worry if your dough looks stringy, that will happen during the folds as the seeds are incorporated.
After five hours the dough should be puffy, soft and the seeds well incorporated. Pour the dough out on a lightly floured surface, being careful to keep the skin of the dough intact. The skin of the dough will be facing downwards.
Divide the dough into four equal pieces. Shape into boules, keeping the skin of the dough outwards. Shape gently as you do not want the dough to tear while shaping.
Place dough upside down into a floured banneton. Cover the bannetons/dough with plastic bags and refrigerate overnight (10-12 hours). Next morning stagger taking out your loaves and allow to warm up and final proof at room temperature. It usually takes one - one and a half hours or so.
Pre-heat your oven to 480F/248C with baking stone. When your dough is ready, turn out dough, brush off excess flour and then make a shallow score. Bake 17 minutes with steam then uncover the dough and bake 17-20 until crust is brown and crisp and inner temperature is at least 205F+/96C. Remove from oven and place on a cooling grate to cool.
Bake the rest of the loaves the same way. Allow bread to cool thoroughly or it will be gummy.
Ingredients
Directions
Around 3-4 pm, using a large dough trough or mixing bowl, add 400 grams starter, 900 grams water (then stir the starter and water together), 1500 grams strong bread flour and 32 grams of sea salt (in that order). Mix all together thoroughly. It will be slightly difficult as the dough is lower hydration at 64% Dough temp is around 75F/23C
Cover the dough and allow it to set for one hour. While the dough is setting for one hour, prepare your flaxseed mixture so it can cool before you add it to the dough.
Add 150 grams of golden flaxseeds to a large skillet and toast on medium heat until the flaxseeds start jumping out of the pan. Next pour 550 grams of water over the flaxseeds (careful it will steam). Then bring the flaxseed mixture to a simmer and simmer for one minute. Remove the pan from the heat source and allow the seed mixture to cool.
Once your dough has been setting for one hour, add the cooled flaxseed mixture to the top of the dough. Now fold the dough. The seeds will not all incorporate at once, but over time with subsequent folds, the seeds will incorporate.
At the two, three and four hour mark, fold the dough and further incorporate the seed mixture. Don't worry if your dough looks stringy, that will happen during the folds as the seeds are incorporated.
After five hours the dough should be puffy, soft and the seeds well incorporated. Pour the dough out on a lightly floured surface, being careful to keep the skin of the dough intact. The skin of the dough will be facing downwards.
Divide the dough into four equal pieces. Shape into boules, keeping the skin of the dough outwards. Shape gently as you do not want the dough to tear while shaping.
Place dough upside down into a floured banneton. Cover the bannetons/dough with plastic bags and refrigerate overnight (10-12 hours). Next morning stagger taking out your loaves and allow to warm up and final proof at room temperature. It usually takes one - one and a half hours or so.
Pre-heat your oven to 480F/248C with baking stone. When your dough is ready, turn out dough, brush off excess flour and then make a shallow score. Bake 17 minutes with steam then uncover the dough and bake 17-20 until crust is brown and crisp and inner temperature is at least 205F+/96C. Remove from oven and place on a cooling grate to cool.
Bake the rest of the loaves the same way. Allow bread to cool thoroughly or it will be gummy.
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