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vaihkis
450g flour (10% whole wheat) 340g water (~78% hydration when starter is included) 90g starter 1:1:1 5g salt (slightly over 1% of flour amount: 450g + 45g from starter) 20g flax seeds
Did overnight autolyse in fridge (to me, this has been a game changer). Took dough out of fridge in the morning and fed the starter. Once it peaked, I mixed it into the dough, waited 30 minutes, and added salt. Waited 30 minutes and laminated flax seeds in. Did one set of stretch and fold, and left it to bulk ferment around 90%. (With the cold autolyse and because my room temperature is cold this time of the year, the dough stayed quite cold the whole time; it was under 20°C when I started bulk fermentation.) Once the dough had risen enough, I shaped it and put it in the fridge for around 36 hours. Baked 20 minutes with the lid and 30 minutes without the lid. Used an IKEA BUREN glass oven dish, preheated oven to 250°C, and once I put the dough in, I lowered the heat to 200°C.
commevinaigre
Looks tasty. Out of interest are they soaked flax seeds? How do you avoid the sliminess?
I did a few baguettes last night and adding them did not do an already high hydration dough much good. (Thohg maybe I should have attempted some lamination). Turned out fine but made the dough tricky to handle.
3 Comments
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450g flour (10% whole wheat)
340g water (~78% hydration when starter is included)
90g starter 1:1:1
5g salt (slightly over 1% of flour amount: 450g + 45g from starter)
20g flax seeds
Did overnight autolyse in fridge (to me, this has been a game changer).
Took dough out of fridge in the morning and fed the starter.
Once it peaked, I mixed it into the dough, waited 30 minutes, and added salt.
Waited 30 minutes and laminated flax seeds in.
Did one set of stretch and fold, and left it to bulk ferment around 90%.
(With the cold autolyse and because my room temperature is cold this time of the year, the dough stayed quite cold the whole time; it was under 20°C when I started bulk fermentation.)
Once the dough had risen enough, I shaped it and put it in the fridge for around 36 hours.
Baked 20 minutes with the lid and 30 minutes without the lid. Used an IKEA BUREN glass oven dish, preheated oven to 250°C, and once I put the dough in, I lowered the heat to 200°C.
Looks tasty. Out of interest are they soaked flax seeds? How do you avoid the sliminess?
I did a few baguettes last night and adding them did not do an already high hydration dough much good. (Thohg maybe I should have attempted some lamination). Turned out fine but made the dough tricky to handle.