Flax Seed Sourdough Bread
Serves 10540 mins prep40 mins cook
A freshly baked sourdough bread featuring a mix of white bread flour, whole wheat, and rye, with added flax seed and sesame seeds. The bread has a total flour weight of 400g, enhanced with 75% hydration and various inclusions. It underwent a 9-hour bulk fermentation followed by cold fermentation overnight before baking.
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What you need
Instructions
1: Combine white bread flour, whole wheat flour, rye flour, flax seed, toasted sesame seeds, and black sesame seeds. 2: Mix in the starter and salt. 3: Allow the dough to bulk ferment for 9 hours. 4: Place the dough in the fridge overnight. 5: Preheat the oven to 500 degrees F. 6: Bake the dough with the lid on for 20 minutes. 7: Remove the lid, reduce the temperature to 450 degrees F, and bake for an additional 20 minutes.View original recipe