Leinsamenbrot
This is a recipe in Hamelman's Bread (3rd Ed.). It was a straight forward bake and had a very nice sour apple aroma during the bake. Haven't had a chance to slice it yet, but will have some in the morning for breakfast. Recipe calls for Medium Rye, but says that Whole Rye can be substituted. I proofed this seem side down for the natural score look.
Makes one loaf...
Total Formula
270g Whole Rye Flour (fresh milled) (60%)
180g Bread Flour (40%)
338g Water (75%)
8.1g Salt (1.8%)
4.5g ADY (1%) (Optional)
45g Flaxseed (10%)
Sourdough Pre-Ferment (40% PFF)
180g Whole Rye Flour
144g Water (80% hydration)
18g Mature sourdough culture (10% inoculation)
Flaxseed Soaker
45g Flaxseed
90g Water (Boiling)
Final Dough
90g Whole Rye Flour
180g Bread Flour
104g Water
8.1g Salt
4.5g ADY
1) Combine ingredients for sourdough and ferment for 12-16 hours at 70 deg F
2) Combine ingredients for soaker at the same time as pre-ferment. Let come to room temperature.
3) Dissolve ADY in Final Dough water
4) Combine all ingredients and mix until flours just wetted. Let rest 10-15 minutes. DDT = 80 deg F
5) Two sets of bowl kneading to develop some gluten. 10 minute rests between sets.
6) Bulk ferment at 80 deg F for 40-50 minutes
7) Shape into round or oval
8) Final proof at 80 deg F for 40 minutes
9) Pre-heat oven to 460 deg F; bake with steam at 450 deg F (10 minutes); 425 deg F (10 minutes); vent oven; 400 deg F (25 minutes)