A variation of my last flax seed recipe (https://www.thefreshloaf.com/node/76368/flaxseed-sourdough-bread). 20% LM instead of whole rye sourdough, increased the amount of flaxseeds by 1%-2% (beaker percentage), increased the overall hydration by 10% (baker percentage).
Originally I just wanted to compare 3 different shaping methods: ciabatta (no shaping, no tension), fold and roll (some tension) and stitching (more tension than just fold and roll). Unfortunately not everything worked as planned. The experiment will be repeated soon.
Unfortunately I was not patient enough with the ciabatta. Baked it a bit too early, maybe also some small mistakes while dividing and transferring the dough. The crumb is not exactly as expected, but ok:
Fold and roll, crumb shot (should be more open than stitching):
Stitching, crumb shot (scoring was a bit too shallow):
- sparkfan's Blog
- Log in or register to post comments
look at that assortment of beautiful loaves!
Jay
I think these are beautiful breads! The fold and roll loaf looks absolutely perfect.
Nothing wrong with any of them really. The crumb looks great and surelyl they taste wonderful..
Benny
Thank you all! I'm happy with the crumb and with the taste. Just the effect of shaping on the crumb in direct comparison didn't go well.