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Soaking the flaxseed first turns it into a gel that keeps the crumb moist and stops the seeds pulling water from the dough. The result is a crusty, nutty loaf with seeds right through it. Golden flaxseed gives a lighter look; brown works just as well.
Ingredients
- 60 g golden flaxseed (linseed), plus extra for the crust
- 120 g boiling water (for the soaker)
- 400 g strong white bread flour
- 100 g wholemeal flour
- 100 g active sourdough starter, at its peak
- 300 g water at about 26°C
- 10 g fine sea salt
Contains: wheat (gluten).
Method
- Make the soaker. Pour the boiling water over the flaxseed, stir and leave for at least 1 hour until it has formed a thick gel.
- Mix. Whisk the starter into the 300 g water. Add both flours and mix until no dry flour remains. Cover and rest 30 minutes.
- Add salt and soaker. Squeeze in the salt, then add the flaxseed gel and squeeze and fold until it is evenly spread through the dough.
- Stretch and fold. Give four sets of stretch and folds over the next 2 hours.
- Bulk ferment. Leave covered at 24–26°C until risen by 50���75%, domed and bubbly — usually 5–7 hours from mixing.
- Shape. Pre-shape, rest 20 minutes, then shape into a tight boule. Mist the top and roll it in extra flaxseed, then place seam-up in a floured banneton.
- Cold prove. Cover and refrigerate for 12–16 hours.
- Bake. Heat the oven with a lidded pot inside to 250°C. Score and bake covered for 20 minutes, then uncovered at 230°C for 20–25 minutes until deep brown and 96°C inside.
- Cool. Cool for 2 hours before slicing.
Bake this with a live starter
Our San Francisco sourdough starter is a live culture held dormant rather than dehydrated — ready to bake with in about two hours.
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