Uploaded March 2025 | Updated September 2026, 1 week ago
Flaxseed Sourdough
.
.
*Dough Spec*
250g bread flour
50g whole-wheat flour
60g starter (active and strong)
230-240g water
6g salt
20g ground flaxseed
.
.
*Method*
➡️ toast the flaxseed over medium heat until it crackles and pops
➡️ ground the toasted flaxseed
➡️ Mix flour, water and starter, rest for 30mins
➡️ Add salt and rest 15mins
➡️ sprinkle ground flaxseed, stretch and fold the dough, rest 15mins
➡️ perform another stretch and fold then transfer dough to greased container
➡️ make coil folds whenever the dough spread (typically 45-60mins apart)
➡️ when dough rises 50%, shape and coat rolled oat on the outer of the dough
➡️ keep dough in fridge overnight (12-18hrs)
➡️ the next day, preheat oven with DO at 250C for 45mins
➡️ bring dough out, score a straight line
➡️ baked in DO at 250C 20mins covered, 210C 20mins uncovered.
.
.
note- add 5-10g water during stretch & fold if dough is tight or dry. Try to feel the dough and add water accordingly
Flaxseed Sourdough
.
.
*Dough Spec*
250g bread flour
50g whole-wheat flour
60g starter (active and strong)
230-240g water
6g salt
20g ground flaxseed
.
.
*Method*
➡️ toast the flaxseed over medium heat until it crackles and pops
➡️ ground the toasted flaxseed
➡️ Mix flour, water and starter, rest for 30mins
➡️ Add salt and rest 15mins
➡️ sprinkle ground flaxseed, stretch and fold the dough, rest 15mins
➡️ perform another stretch and fold then transfer dough to greased container
➡️ make coil folds whenever the dough spread (typically 45-60mins apart)
➡️ when dough rises 50%, shape and coat rolled oat on the outer of the dough
➡️ keep dough in fridge overnight (12-18hrs)
➡️ the next day, preheat oven with DO at 250C for 45mins
➡️ bring dough out, score a straight line
➡️ baked in DO at 250C 20mins covered, 210C 20mins uncovered.
.
.
note- add 5-10g water during stretch & fold if dough is tight or dry. Try to feel the dough and add water accordingly
