Here is my 50% whole wheat, 50% bread flour sourdough with flax seed 🙂
And here is yours truly having some fun after baking this beautiful loaf (I could not upload the video; apparently I must be paying for a plan to do so. Hence, rather here is a snap shot from the video 🙂
Sourdough loaves are for myself (of course! – since I started baking sourdough in August-September last year, there has not been a week that I have not eaten it 🙂 ) while the bread loaves with commercial yeast will be given to my colleague who gave me a ride last week.
The loaves with the commercial yeast were prepared similar to this one, only without the milk. I am aware that the shapes are not the best, but we will hope at least the taste, crumb, and crust are superb 🙂
I surprised myself with this loaf; if you are looking for a change in the taste of your sourdough loaf, I would highly recommend you to give this one a try. This loaf tastes very realistically “nutty” because of the oat. I plan to bake a loaf only with oat and levain next time – let’s see how that will turn out.
I think it is true when they say that salt brings in the flavor. Salt level in the recipe may be too much for many, so feel free to use less, but for me it was great.
levain – am I the only one who loves seeing those bubbles? tiny yet so powerful – I love the wild yeast 🙂
levain – view from the top
mix the oat and flax seed – feel free to use others
wet the flax seed and oat – it forms a gel-like liquid, which I think is good for the dough
shaggy dough at the end of mixing – do not worry; it will be just fine after a few stretch and fold
after stretch and fold and ready to rest over night
and this is what says “good morning” to you the next morning 🙂 is that not beautiful?
shape into a round liaf – this dough was pretty strong – exciting 🙂
scoring right before going into the oven – make me proud loaf! 😉
aha! now, is that not nice? wow 🙂
thin crust (which I prefer) and soft crumb; very nice bread. I for some reason cannot get big air holes in my loaves, but maybe in summer things can get better
Friday: feed the starter with 2/3 cup whole wheat flour and 1/3 cup water, wrap in a towel, and rest at room temp overnight.
Saturday: The next morning, feed the starter again and divide into two; one part to go to fridge and the other one to rest at room temp, wrapped in a towel for a few hours, which will be used in bread.
Once the levain seems bubbly;
Add 1 cup rolled oat and 1/2 cup of flax seed to 1 cup of water, mix and let stand for 30 min or so
Add to the oat/flax seed mix, 1 cup levain, 1 cup water, 2 tbs sugar and mix well
Add to this mixture 1.5 tbs of salt and 3 cups+2 tbs of bread flour. Mix and form a shaggy and sticky dough, cover with a towel, and rest for 20 min. At this step the dough does not have to be perfect and there is no need to knead.
Stretch and fold ever 20-30 min 4 or 5 times. Honestly I put my hands on the dough whenever I had time 🙂
Cover with a towel and rest at room temp over-night
Sunday: In the morning:
Take the dough on a counter sprinkled with flour, stretch and form a rectangular dough, and then fold over to form a round dough. Cover and rest for 10 min
Check the shape, re-shape if needed, and try to form surface tension by pulling the dough towards yourself on the counter, repeat 10-15 times till it feels alright. I also “swirled” it around with the hope that it would keep its round shape
Wet your hands and touch on the surface to make it a little bit wet. Apply rolled oats and gently press on them to make sure they stick, turn the dough upside down, and place it in a proofing basket (in my case a mixing bowl) covered with a baking towel. Cover and proof at room temp for 3.5 hours
Turn on the oven at 375 F, take the dough on a baking sheet/parchment paper seam side at the bottom, score, and place in the oven. I no longer pre-heat my oven.
Bake 50 min uncovered, then 10 min covered, and then another 10 min without cover.
Yesterday I visited a bulk-produce retailer and bought myself some flax seed, rolled oats, and some other dry food at very affordable prices!!!
This excitement had to be experienced – I love it when I can get great food at such low prices. I feel grateful 🙂
This being said, I have bought the rolled oats and the flax seed to experiment/improvise new bread recipes. So, today I baked two different sourdough loaves – one with oat+bread flour and the other 100% whole wheat flour+flax seed.
Boy – they are beautiful, do you not think? So soft, so nicely risen, such great oven spring, and the air bubbles inside are making me fall in love with each one of them.
It is official; I have the greatest sourdough starter ever, which I hope to bake with forever and ever… 🙂
Levain: I have a 100% whole flour “Monster” starter that I feed with 2/3 cup whole wheat flour+1/3 cups+1 tbs water on Friday afternoon. I then let it rest at room temperature overnight wrapped in a thick towel. The next day I feed it again the same way; one hour later divide it into two: one part goes into the fridge till use next week, and the other continues to rise at room temperature for 5-6 hours. At that point it becomes very bubbly and that is always exciting to see this 🙂
Prior to preparing dough, I mix the levain with water and sugar to make the liquid base for dough (my measurements were: 1+1/4 cups of levain, 1 cup of water, and 1.5 tbs of sugar)
Sourdough with rolled oat:
add 1/2 cup rolled oat and 1/2 cup water- mix and let stand for 20 min
add 1+1/5 cups of levain/water/sugar base, 1 cup of water, 2 cups of bread flour, and 1/2 tbs of salt. Mix well and form a shaggy dough – do not worry about kneading or forming the perfect dough. Just cover, rest, and *stretch and fold every 20 or 30 min or so for 4-5 times.
*I lately started to “slam” the dough to the mixing bowl 7-8 times during each stretch and fold, which I kind of feel like helps stretch and form the dough. It is a strange feeling to do this to my dough and yeast, but then it feels also right…Try if you wish.
Then, cover, wrap with towel, and let rise at room temperature over night (my kitchen is usually cold around 17C. If you are in a hot climate, you may rise the dough at the fridge).
100% whole wheat sourdough with flax seed:
Rinse 1/2 cup of flax seed and add 1/2 cup water, let stand for 30 min
add 1+1/5 cups of levain/water/sugar base, 1 cup + 3 tbs of water, 2.5 cups of whole wheat flour, and 1/2 tbs of salt. Follow the procedure above.
Since whole wheat flour requires a little bit more water, I wet my hand before each stretch and fold to humidify the dough a little bit – it did help with a relatively softer dough. Alternatively you can add an additional 1-2 tbs of water while preparing the dough.
The next day; gently place the dough on a surface sprinkled with flour, deflate, stretch and form a rectangular shape, and fold & shape. Cover and let rest for 10 min. Shape again and place in proofing containers (i used a small mixing bowl for the oat loaves and a baking dish for the flax seed loaf).
Proofing time: 2.5 hours for the oat loaf, and 3.5 hours for the flax seed loaf
Baking: I recently started not to use roaster to bake my loaves. It gives a thinner crust and the oven spring is equally successful. I used a non-pre-heated oven for the oat loaf (375F, 50 min, baked uncovered). Once I was done with it, then I placed the flax seed loaf (pre-heated oven, 30 min open lid, 15 min closed lid, and 5 min open lid at 375F.)
Results, observations, and verdict: both loafs are gorgeous and better than what I thought I would get.
I know it is difficult to get the whole wheat flour rise so I was pretty impressed with the oven spring and the overall crumb of this lovely bread. It also had a nutty flavor and was an absolute delight even though for some the 100% whole wheat bread may sound a little bit intimidating.
The oat loaf was a delight from the beginning on – so easy to handle and the first rise was amazing with big air bubbles that I only had experienced with commercial yeast in the past. The taste of oat was undetectable but that is perfectly fine with me.
In both cases (oat and flax seed) the resting them on water prior to adding with flour and water produces a little bit sticky and mucus-like liquid, which I kind of think that helps with “binding” the dough. But of course we need a scientific proof for that.
I would certainly try these two loaves in the future and perhaps with the oat loaf I would increase the amount, just to see how the dough would respond.
Happy baking everyone! 🙂
the next morning after over-night rise at room temperature
shaped and rested 🙂
proofing – start
proofing – end: slightly risen, which is sufficient.
scoring right before placing in the oven. i always hesitate at that step – if it is too deep it deflates, if it is not deep enough then it does not shape well. in this case i think I would have tried a little bit deeper cut. maybe next time 🙂
100% whole wheat and flax seed loaf
the next morning – it risn more than I thought it would 🙂
shaping and resting 🙂
proven on a baking pot
what a nice scoring it was – the dough might have been a little bit stiff, but certainly it held the scores better than the other loaf
do you see what I see? even though it is 100% whole wheat, here are the air packets that make me feel like dancing 🙂