It was more or less a "freestyle" recipe, a spontaneous decision to bake with flaxseeds.
80% white flour
5% spelt flour
15% whole wheat flour
25% whole rye sourdough
100% hydration
15% flaxseeds (soaked in the water the night before)
The flaxseeds are pretty "thirsty", the dough felt more like 70%-75% hydration
Well I’m impressed that it’s not a disaster and I learned a LOT along the way.
Never change too many things with a bake at once. CHECK! ( ignored)
Never try to multitask to the point of complete forgetfulness. CHECK! ( ignored)
Be grateful that even though everything went awry the bread is wonderful . CHECK!!!!
This is my very first true sourdough enriched bread ever HAHAHAHA (can't you tell how ecstatic I am? Oh, and not counting my potato loaves). It was a lot of trials and errors with my starter and fermentation schedule. Oh boy, glad I'm finally here.
Cariah Marey has settled on satisfactory ratio. She is 1:1:1:1 bran:skim-milk-powder:water:butter at the moment. Skim milk lends lactose to increase osmotic pressure, while butter is there as ankle weight. She had little tolerance toward butter. Putting butter in the starter allows her to adapt over time, and she already has.
Recently there was a TFL thread that linked back to txfarmer's post from long ago in pain-de-mie, or slightly enriched soft shreadable sandwich loaves. Here's the link:
https://www.thefreshloaf.com/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread
Dietmar Kappl of homebaking.at has recently written his first book entitled "Baking next level mit Roggen". Unfortunately it's only available in German and in printed format. Of course, no sensible baker publishes ebooks these days because they will be instantly pirated.
Haferflocken brötchen is one of the recipes in the book. I'm not going to publish it here to respect copyright, but if you go on the book publisher's website there is a small sample from the book with a few recipes - this is one of them.
Totals
Flour - 1436
High gluten bread flour 14% - 690g - 50%
Whole Rye - 470g - 33%
Whole Wheat - 248g - 17%
Water - 1084g - 75%
Salt 36 g - 2.5%
Barley malt syrup - 40 g - 2.8/%
Rye sour
Whole Rye - 282g
Water - 226g
Mother @ 100% - 56 g
Final Dough
Bread flour 690g
Whole wheat flour - 248g
Whole Rye flour - 188
Water - 830g
Barley malt syrup - 40 g
Salt - 36 g
The combination of fresh milled durum and spelt was a winner. This one had 69% fresh milled flour, with the only other being some KAF AP in the levain.
I added some feta to the levain build to give it a little extra feta flavor.
The dough was slightly underproofed, thus the tight crumb, but it tasted great. It made amazing grilled bread brushed with a little EVOO.
The durum was milled and sifted with a #30 drum sieve and then re-milled at my Mockmill 200’s finest setting and sifted with a #40. The spelt was only sifted once with a #30 and re-milled.
