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Thursday, October 5, 2017

Flaxseed Bread

Seedy breakfast stuff

After many loaves of storebought bread, it is time  to let the KA do some bit of work. This dough is one tough one to knead because of the wholemeal flour and soaker, but the KA made light work out of it.

I logged this because this bread is a pleasure to eat; soft and moist. Flaxseed is oily when fully soaked and that may be the reason for the soft crumb despite it being made of wholemeal.

Credits : Adapted from Artisan Bread by Eric Kastel

90g flaxseed + 100g cold water ; soaked overnight

170g lukewarm water
15g honey
10g malt

220g bread flour
70g wholemeal flour
3g instant yeast
5g fine salt

A: ( Day 1 )
Prepare soaker overnight. Leave it in the fridge.
In a mixing bowl of a stand mixer, combine water,honey and malt.

B: ( Day 2 , preparation of dough )
Add bread flour, wholemeal flour, yeast and salt
Knead on low / medium for a couple of minutes.
When gluten forms, add soaker in 2 portions and knead.
When dough comes together and soaker is evenly incorporated in the dough, transfer dough to ferment in an oiled bowl, about 1.5 hours

Second fermentation :
Prepare a baking tray, greased and dusted.
When dough has doubled in bulk, knead lightly on a dusted worktop and make a log out of the dough.
Transfer the dough to the prepared tray. Leave to ferment until dough doubles, about 1-2 hours
Baking :
Preheat the oven to 230C, with baking rack in place.
While waiting for the oven, score the dough lengthwise.
Mist spray.
Just before baking, mist again.
Bake in the preheated oven at 230C for 30 minutes.
Remove the bread from the tray to cool completely before cutting or storing.

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