Flaxseed Bread from "BREAD" by J. Hamelman
Winds of Change
Things haven’t been changing much for me in the last couple of years, and it seemed at some point that I was stuck in an unfulfilling clerical/office Job for the rest of my life. Lately, I’ve been witnessing changes in my life; the winds of change have finally blown. Pondering for over a year now on how to change my career, I decided to join an amateur course on Pastry in a culinary institute in Dubai.
The 6 months program, which includes Puff pastry, short crust, Choux, Meringue, cakes, cookies, Chocolate, also happens to include a lesson about yeasted goods (no sourdough, though). The lessons I’ve chosen to join are the Friday’s weekend ones that span over the whole day; approx. 7 hours, including an hour lunch break. I’ve completed two training sessions so far, and I’m quite content with them. However, when I return home from the long day, I’m often too tired and lazy to do any home baking. I still manage to squeeze a sourdough bake every week during the weekdays, but I haven't the energy to photograph or blog about it.
The Puff / Filo pastry class:
Choux / Meringue Class:
The last bake was a trusty and tested one, just like most Hamelman’s recipes; Flaxseed bread. The recipe calls for a sour rye ferment and 60% Rye flour with overnight- soaked flaxseeds. I’ve followed the recipe to the letter, including the addition of 1.5 tsp instant yeast.