Elsasquerino's spelt & milled flax sandwich loaf

Proud of this one... I made this! No recipe just threw it together using the knowledge and feel for things I've developed through practice - it feels good!

So good i can't help showing off on here. Although if anyone's daft enough to attempt my first recipe, be aware it's hardly tried and tested; it's worked once, and it tastes delicious, i darent promise it will work again --

Pre-ferment

60g starter - mine is a 50/50 mix of rye and wholewheat at 100% hydration

200g spelt flour - i used half wholegrain half white

200g water

I refrigerated the above overnight, let it come back to room temp, couple of hours in my case, before combining with the below...

250g mixed spelt flour

70g milled flax seed

1tbs runny honey

3g instant yeast or 10g fresh cake yeast

70g water

At this point leave the sloppy sticky mess to get acquainted for half an hour, then mix 20g of water with 10g of salt throw that in the bowl and knead using your preferred method till smooth and stretchy.

Bulk ferment with a couple of stretch and folds in the first 20 minutes for between 1-3 hours depending on temperature, till doubled in volume. Knock back shape and allow to prove in a tin for around an hour. I used a steep sided 3lb farmhouse style loaf tin, after an hour or so it had risen level with the rim. 

Bake at 250°c for 5 minutes, then knock down to 220°c for 25 minutes, then remove from tin for final 5 minutes to colour the sides.

Lovely crispy crust and soft crumb with bags of flavour, ace!