The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Prescott Flaxseed Sourdough

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Susan's picture
Susan

Prescott Flaxseed Sourdough



Same old recipe, tweaked a little for the seeds.  I keep learning more and more, thanks to everybody here.  This one's named Prescott, as we're up the hill in Arizona for a short while. 


Here's the way I did it. It's only one way, so bake how it suits you and your location, temp, flours, etc.


20g whole flaxseed and 55g warm water, soaked for about 30 minutes before starting dough


50g firm starter


175g water


275g KA Bread Flour


25g whole wheat flour


6g salt


Mix starter and water, add all of flaxseed mixture, then add flours and salt.  Mix minimally by hand just until flour is wet, rest for 30 minutes, one Stretch & Fold, two more S&Fs at 1-hour intervals, let rise to double.  Keep the dough temperature in mid-70'sF during fermentation.  Pre-shape, rest 15 minutes, shape, then overturn into linen-lined basket.  Put in plastic bag, then into fridge for overnight.  Out of fridge for two hours before scoring, loading into oven, and covering. Oven preheated to 480F, then lowered to 440F after 3-5 minutes.  Bake 20 minutes covered, 15 minutes uncovered, 5 minutes in turned-off oven.


Note:  You can retard this dough in an oiled bowl after folding, if you like, and continue in the morning.

Comments

breitbaker's picture
breitbaker

this is the stuff my dreams are made of!! :) beautiful! how long do you estimate the initial fermentation takes after your final S&F and before you preshape?...(assuming temps. are mid 70s)

Susan's picture
Susan

Thanks, Cathy.  About three hours.  But fermentation depends on lots of things.  I think the best way to get a handle on doubling time is to put your dough in something like a Rubbermaid straight-sided canister, mark the level with a rubber band or tape and a marker, note the time, and wait for it to double.


BTW, did you notice that I edited the recipe above?   I didn't use high-gluten flour, but KA Bread flour.  A mistake on my part, but nothing else changes since KA Bread flour is almost as high in protein as All Trumps. 


Thanks again,


Susan

dmsnyder's picture
dmsnyder

David

LindyD's picture
LindyD

Variations on a Theme by Susan.  


Music to the eyes and tastebuds.


That beautiful boule is very inspiring, Susan.  Going to have to try that one.  

SylviaH's picture
SylviaH

What a Beautiful Boule, Susan!  Did you use the dark red flax seeds?


Sylvia

Susan's picture
Susan

I get the flaxseeds at Henry's in the bulk section, Sylvia.  And buy a big bag when they're on sale!  I grind a week's worth in an old coffee grinder and sprinkle a couple of T's on my yogurt, in my cereal (hot or cold), in pancakes or waffles, etc.  Good stuff.  And thanks!


Susan from San Diego

SylviaH's picture
SylviaH

Yes, Henry's I love all those bins full of fresh goodies!  I have been buying the meal...I'll have to use the coffee grinder and make some  flax meal..Thanks, Susan!

Susan's picture
Susan

Since I'm not a flaxseed expert, and all I know is that they provide Omega-3 fats as well as soluble and insoluble fiber, may I direct you to the WHFoods website for additional info.


Don't use the same grinder as for your coffee.  Just one of those cheapie ones will do the trick beautifully, and it's much cheaper than buying flax meal.


Susan from San Diego

ehanner's picture
ehanner

Very nice indeed Susan.


Would you say when you shaped this boule that you got a tight cloak? Are you careful to tighten it up? You get such nice action on your cuts, it's dramatic.


Eric

Susan's picture
Susan

I appreciate all the words of appreciation from you "old hands," but I'm really hoping that new bakers will make these little boules to see how simple sourdough can be.  And there's no need baking huge loaves when one is learning.


New Bakers:  If it doesn't work for you the first time, or second time, just keep on baking the same recipe, and keep asking questions. Hone those skills!


And Eric, I'd say the shaping is fairly tight.  I always turn the loaves on the counter to tighten them up a bit before proofing.


Susan from San Diego

Paddyscake's picture
Paddyscake

a beautiful boule! Great crust , crumb and as Eric said dramatic action on your scoring. 


I was wondering if you knew if the nutritional value of flax seeds is increased with soaking. I know that leaving them whole, you get little nutritional value.


Betty


 

SylviaH's picture
SylviaH

I try not to eat seeds as much as I love them..no nutritional value in the whole 'flax' seeds...though when soaked they are digestable...the meal is loaded with digestable nutrition from what I have read!


Sylvia

CarlSF's picture
CarlSF

I love the color of the crust, and the crumb looks wonderful with the specks of flaxseed.  I may give this bread a try.

cake diva's picture
cake diva

Hi susan!


I've made a few of these mini-boules and I find them to be the right size for 2 people, plus, they are so easy to prepare and they come out beautiful each time.  I've been having people over for dinner more frequently and I time the bread to come out to make warm tartines for a first course, usually smoked salmon. 


I bought some spelt farro flour- never baked with them before.  Can I do a one-for-one substitution for the ww, and then AP flour instead of high-gluten or bread?  I prefer my bread softer.

Susan's picture
Susan

You can substitute any flour for the whole wheat, and you can use AP flour rather than high-gluten or bread flour.  Undoubtedly you will have to add less water, and perhaps you will have to knead or make more folds.  So give it a shot and let us know how it turns out.  I'll be experimenting with KA AP sometime in the next few days, as well.


And thanks for your kind words.


Susan from San Diego

Susan's picture
Susan

I started two AP loaves yesterday.  The first had WAY too much water and I bagged it (actually, I put the dough in the trash).  I let it go too long without the dough coming together as I wanted, and decided not to add commercial yeast.  Sooo. 


The second one was is obviously underproofed and totally blown, but definitely heading in the right direction.  It is 61% hydration.  Next loaf I will stretch to 65% and see how that goes.  You can see the photo in my blog entry, along with a photo of the crumb when it's cool, for better or worse. 


I've been wanting to try AP flour for some time, so thanks for nudging me.


Susan

rainwater's picture
rainwater

The only thing I didn't understand was that you "covered" the dough when you put it in the oven....what do you cover it with?  I usually just put my doughs on the baking stone.....???

AnnieT's picture
AnnieT

Rainwater, if you go to the search area and look for Susan's Magic Bowl you will see what Susan meant. I wouldn't bake my sourdough loaf any other way, and I'm betting you will become a fan too, A.