Directions: |
Directions:Mix flours, flaxseeds meal, and 240 grams until all the flour is mixed in. Add some of the reserved 60 grams of water a dribble at a time if needed. in a bowl. Cover and let the dough rest for 30 minutes.
Add the starter, salt, and a small amount of the remaining water. Mix by pinching and folding until the ingredients are thoroughly incorporated and the dough is cohesive. Transfer the dough back to the bowl or to a container for bulk fermentation and cover.
Coil fold the dough several times until it tightens, then let it rest about 30 minutes. Repeat the coil folding and resting 2 more times every 30 minutes.
This dough will take longer than most to ferment because of the oil in the flaxseed meal.
Scrape the dough out onto a lightly flour countertop and shape it into a ball, seam down and let it rest for 20 to 30 minutes.
Flour the top of the rested dough ball and flip it over. Shape the dough into a boule or batard, place it into the proofing basket seam-side up, and cover.
Let the dough proof 1 to 3 hours at room temperature or 10 to14 hours in the refrigerator (or a combination of room and refrigerator proofing).
Preheat your baking vessel 45 minutes at 475°F.
When the oven and dough are ready, flip the dough onto a silicone sling or parchment paper, brush it with flour and score it.
Load the dough into the baking vessel, cover and bake for 20 minutes at 475°F. Remove the lid and bake for 15 more minutes or until the internal temperature of the bread is 205°F. Let it cool at least 2 hours before cutting. |
This recipe for Onion Cheese Flaxseed Meal Sourdough Bread is from