70% Whole Wheat with Flax & Sunflower Seeds
First time making 70% whole wheat bread. The crumb looked pretty closed but the mouth feel was not dense (forgot to take a photo of the crumb). But the loaf definitely didn't have much oven spring. I followed Tartine Bread's formula, added 2 cups of boiling water to soak 1 cup of flax seeds. Because of a very slack dough, I couldn't shape it properly. Anyone has made bread with flax seeds before? What should be the water to seed ratio? Total hydration was about 125%. Also, I was wondering if the dough was in fact under-fermented, therefore it was so slack?