FLAXSEED MEAL SOURDOUGH BREAD

Flaxseed Meal Sourdough Bread image

Flaxseed meal adds an aromatic and delicious nuttiness to this bread, while also transforming the texture into something a little moist and spongy that begs for olive oil and tomatoes, or butter and jam. Flax seeds are high in omega-3 fatty acids, which contribute to cardiovascular health.

Provided by Melissa Johnson

Categories Recipes

Time 1h25m

Yield 10

Number Of Ingredients 5

Ingredients

328g bread flour (2 1/2 cups)
82g ground flaxseeds (2/3 cup)
240-300g water (1 - 1 1/4 cups)
100g sourdough starter (1/3 cup)
9g salt (1 1/2 tsp)

Steps:

Mixing and Gluten Development
Holding some of the water back, thoroughly mix the ingredients in a bowl. Add the held back water slowly and only if it's needed to incorporate the dry ingredients. Cover and let the dough rest 30 minutes.
Coil fold the dough several times until it tightens, then let it rest about 30 minutes. Repeat the coil folding and resting 1-2 more times.
This dough will take longer than most to ferment (12 or so hours at 65F) because of the oil in the flaxseed meal. I stopped the bulk fermentation after the dough had doubled.
Pre-Shape, Bench Rest and Shape
Scrape the dough out onto a lightly flour countertop and shape it into a ball, seam down. Cover and let it rest for 20-30 minutes.
Flour the top of the rested dough ball and flip it over. Shape the dough into a boule or batard, place it into the proofing basket seam-side up, and cover.
Final Proof
Let the dough proof 1-3 hours at room temperature or 10-14 hours in the refrigerator (or a combination of room and refrigerator proofing).
Scoring and Baking
Preheat your baking vessel 30 minutes at 500F.
When the oven and dough are ready, flip the dough onto parchment paper, brush it with flour and score it.
If you want to do a complicated score, trace lines with cooking string across the dough to create sections. Make cuts in the center of the dough and then work your way around section by section. See the photo gallery for more details.
Load the dough into the baking vessel, cover and bake:
20 minutes at 500F
10 minutes at 450F
Remove the lid and bake for 5-10 more minutes.
The internal temperature of the bread should be 205F or higher. Let it cool at least an hour before cutting.