Flaxseed Meal Sourdough Bread
, Makes 1 loaf (10 slices)
A hearty sourdough boule made with ground flaxseed; long, slow ferment, then baked in a covered preheated vessel.
| prepPreheat baking vessel at 500°F / 260°C for 30 minutes | ||||||||||||
| 328 g bread flour | Mix, adding water only as needed | Rest 30 min | Coil fold, rest 30 min, repeat 2-3x | Bulk ferment ~12 hrs at 65°F / 18°C | Shape ball, bench rest 20-30 min | Shape boule, place in basket | Proof 1-3 hrs, or 10-14 hrs chilled | Flip onto parchment, flour, score | Bake covered 500°F / 260°C, 20 min | Bake covered 450°F / 230°C, 10 min | Uncover, bake 5-10 min to 205°F / 96°C | Cool at least 1 hr before cutting |
| 82 g ground flaxseeds | ||||||||||||
| 240-300 g / 1-1 1/4 cups water (hold some back) | ||||||||||||
| 100 g sourdough starter | ||||||||||||
| 9 g salt | ||||||||||||
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