February 1, 2013 - 2:47am
Busy baking, toasted flaxseeds sourdough
Baked with golden flaxseeds.... toasted and soaked. adds a beautiful fragrant to the bread.
Above, proof in normal tea towel in a basket.
used my newly bought banneton proofing basket!
i am practicing scoring as well. pretty poor at it.
here is the crumb ... :) was waiting for the breads to cool down.
it is not pure white bread. added wholegrain spelt flour and wholewheat flour. the crumb is not as open as a white bread. used a wholewheat starter as well.
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Beautiful loaves, evonlim. I don't see any problem in your scoring. Especially love the way you scored the top one. It's possible it needed a tiny bit more proofing time, judging from the way the bottom one's scorings spread open that much but it's really extremely minor issue. Both look really great !
hi lumos,
thank you for your opinion and advice. it is a great honor to have you giving feedback. i know exactly where to improve.
evonlim
Well, looking at the crumb shot you just added now, I take back what I said before. I think your proofing was spot on. :)
Is that raisin in the dough? I've never tried the combination of raisin and flaxseeds. Looks really yummy. I have to try it myself one day. Thanks for the inspiration.
ETA: sorry, just read other posts below. It's cranberry... ;)
yes.. you are right it is with raisins and figs. the cranberry one i did before posted at www.sourdough.com
Beautiful looking breads.
How did the crumb look?
hi isand66, glad you like them. i updated with the crumb picture. have a look and let me know is it ok? here is a link to the recipe www.sourdough.com/recipes/flaxseeds-sourdough-cranberry did one with cranberry.
evonlim
Your crumb look perfect. Nice job!
are very picturesque. Formula details? Lovely! -Varda
thank you varda, love to hear from you. details right here www.sourdough.com/recipes/flaxseeds-sourdough-cranberry
evonlim
very nice breads to be proud of - and eat right away :-) Figs ,raisins and flax seeds are a nice combination. You can also grind the flaz seeds in a coffee mill too. They add really nice brown specks n the bread and they are much more digestible when ground.
Nice baking!
thanks for the compliment dabrownman. great idea grinding the flax !
evonlim
hi there,
i love all your bread post. i'm from singapore, been baking quite seriously for around 6 monthh. concentrating on SD & YW like youself i don't have problem with YW but i've a "too sour" SD breads which is a taste i'm not after. seeing that you're from malaysia & i'm from singapore (similar hot & humid climate), i would totally appreciate it if you can help!
my questions are:
1. what flour do you feed your starter? mine used to be rye cos it ferments faster & seems more robust but i've been reading that it do contributes to sour taste so i've switched to organic unbleached flour.
2. how long does your bread dough usually take for bulk rise & the final proofing?
hope to hear from you soon.
nur