The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye kernel & flax seed sourdough

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moldyclint's picture
moldyclint

Rye kernel & flax seed sourdough

Made a couple of loaves today that went over well with the Taiwanese in-laws, and that I am pretty happy with.  My usual whole wheat sourdough base, with ~30% added high gluten white flour, and about 1 1/2 cups of rye kernels (soaked overnight, then brought to a boil and then left to soak another few hours) and about 1 cup of flax seeds (soaked overnight), and ~1+% salt.  Probably about 9 cups flour total, plus the extra seeds, making a couple of large loaves.  My sourdough, which I have been keeping in the fridge 100% of the time since coming to Taiwan, hasn't yet developed much of a sour flavour (which is fine with everyone but me), but is working well to leaven my doughs. 


This time, I started with ~3 cups of starter, adding 3 cups of flour the night before and putting in the fridge.  After letting that warm up in the morning, I added the final 3 cups of flour, along with the rye and flax.  Bulk ferment for another 2 1/2 hours, split, stretch, fold, shape, and proof for about another 2 hours.  As you can see, precise measurements and replicability are not too high yet on my priority list.  Will likely try this one again and actually keep track of masses...


 




Comments

teketeke's picture
teketeke

It is truly looking a great crumb!


Akiko

moldyclint's picture
moldyclint

Tastes pretty good, too!