Katie's Stout with Flax-Delicious!
It's funny how things come together some times. Katie, one of Andy's students in college developed this recipe that Karin (a German baker transplanted to Maine) baked and posted last week . It was a beautiful loaf. About the same time a new poster from Iceland ( Schrödinger's O...) presented a beautiful bread with a natural expansion instead of slashing. I decided to try my own nut brown ale since it is very flavor rich and semi dark and, available. I also added a small amount of toasted wheat germ to add a little dimension to the chew and flavor.
I first must say to Katie I think your bread is wonderful. It has a full depth of flavor and a great aftertaste. Your hydration and baking times were right on for me. Thank you so much for sharing your creative energy. also a word of thanks must go to Andy, for bringing this talent forward for us to see and enjoy her work. And Karin for her inspiration and conformation the recipe can be baked out of scale. It's always nice to see her work. Then comes -kristjan, who showed us a beautiful boule he has been baking for some time and shared with us only that day. I was so inspired that I tried a shaping and natural expansion I had been wanting to try instead of scoring to see if I could bring some art to the surface of this loaf. So, here is my take on Katie's Stout with Flax Seeds.