Seeded Sourdough with Flax Seed Soaker

I made this tasty bread again after baking my first flax seed soaker loaf.  I had frozen half the dough from my first bake as it was too much for us, and I was really interested to see how this dough would respond to being frozen and defrosted.   I am always fooled by the consistency of this dough (very stiff), and I was concerned because it didn't seem to rise enough.  In the end, I got good oven spring and was pleased with the result .

I let the dough defrost, and then I did a series of stretch and folds before placing the dough in the banneton for several hours in the refrigerator.  Before going to bed, I took it out for about 8 hours at cool room temperature.

I baked the bread in my LaCloche covered baker at 500 degrees for 30 minutes with the lid on and and then for 15 minutes at 450 degrees with the lid off.

I am always apprehensive about the crumb, but I was pleased with the outcome. I added a touch more hydration to the dough after the defrost, and I think this really helped open up the crumb.

Here is the link to my original blog and the recipe I used:

http://www.thefreshloaf.com/node/37502/seeded-sourdough-variation-flax-seed-soaker