Whole wheat with flax seeds
Dough
2 loaves, g
|
Baker’s %
| |
Flour
|
550
|
100%
|
Flax seeds (ground)
|
50
|
9%
|
Water
|
415
|
75%
|
Yeast
|
7
|
1.3%
|
Salt
|
14
|
2.5%
|
Olive oil
|
30
|
5.5%
|
Honey(or brown sugar)
|
50
|
9%
|
Total
|
1166
|
212%
|
Toast the flax seeds, let cool down and grind. Leave a pinch for sprinkle.
Mix all all ingredients with exception of salt together and let stand for 20 min.
Add salt and kneed for 8-10 min.
Fermentation 2.5 hrs with 2 stretch & folds.
Degas, divide and shape 2 loaves. Proof for 40 min @ 25 C
Mix a pinch of flour with 2-3 tbsp of water. Brush the loaves and sprinkle with flux seeds and rolled oats.
Make several scores across. Bake 35 min: first 10 min @ 200 C with vapor; 25 min @ 180 C
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