Chestnut flax seeds sourdough bread

Sometimes I am not really in the mood of doing anything over the weekend. I want just relax and have a lovely family weekend. It was the case of the last weekend. I can do a lot of compromising for a relaxing weekend, but bread is not one of them :). It does not require a lot of work, just to follow up a good schedule. So this time I made a lazy bread, throwing into the mixing bowl whatever flours or bread ingredients were coming into my view with the least involvement from my side.

  • 711ml water (32ºC)
  • 272g sourdough (100% hydration) 
  • 207g chestnut flour
  • 800g white bread flour
  • 87g flax seeds
  • 1 tablespoon (~8g) gluten powder
  • 15g salt

  1. 10:15AM  Mix all ingredients together for 15 minutes. 
  2. 10:30AM Cover the bowl with a lid and let it stand at 21ºC for 5h30. This is the bulk fermentation phase.
  3. 15:00. Divide the dough and shape in in 2 boules.
  4. 15:15 Put the 2 boules in round bannetons and cover them with linen towel. Let them stand at 21ºC for the final fermentation around 2h.
  5. 16:30 Preheat the oven with the baking stone inside at 260ºC.
  6. 17:15 Decorate with a stencil (optional) and score the loaves with a blade. Slide them on the hot stone in the oven. Create some steam inside.
  7. 17:20 Bake them for 15 minutes at 260ºC. Then, reduce the temperature to 220ºC and continue to bake for another 30 minutes.


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