Flaxseed Bread Recipe

Ingredients:
• 475 g strong wheat flour
• 25 g wheat bran
• 375 g water
• 100 g sourdough starter
• 10 g salt
• 100 g flaxseeds
• 81 g boiling water

Instructions:
1. Prepare the flaxseeds:
• Pour 81 g of boiling water over the flaxseeds, stir, and let them cool to room temperature.
2. Autolyse:
• In a large bowl, combine the flour, wheat bran and water. Mix until the dough comes together. Cover and let it rest for 1 hour.
3. Fermentolyse:
• Add the sourdough starter to the dough and mix until well incorporated. Let it rest for 30 minutes.
4. Add salt and knead knead for about 20-25 minutes, taking 2–3 minute breaks between kneading to allow the dough to relax. The dough should become smooth and elastic.
5. Bulk fermentation:
• Place the dough in a clean bowl and cover it.
• Ferment for 5 hours at 27°C (80°F).
• Perform 4 sets of folds every 45 minutes. During the first fold, incorporate the prepared flaxseeds.
6. Shaping:
• Gently transfer the dough onto a lightly floured surface.
• Pre-shape the dough, let it rest for 15 minutes, then perform the final shaping.
• Place the shaped dough into a proofing basket lined with a floured cloth. Cover it.
7. Cold fermentation for 17 hours at 3°C (37°F).
8. Baking:
• Preheat the oven with a baking vessel (Dutch oven or baking stone) for 1 hour at 250°C (480°F).
• Remove the dough from the fridge, transfer it onto parchment paper, and score the surface.
• Bake for 20 minutes at 250°C with steam (under a lid), using convection.
• Remove the lid, reduce the temperature to 230°C (445°F), and bake for another 15 minutes without steam and without convection.
9. Cooling:
• Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Enjoy!☺️