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):
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