A variation of my final flax seed recipe (https://www.thefreshloaf.com/node/76368/flaxseed-sourdough-bread). 20% LM as an alternative of complete rye sourdough, elevated the quantity of flaxseeds by 1%-2% (beaker proportion), elevated the general hydration by 10% (baker proportion).
Initially I simply wished to check 3 totally different shaping strategies: ciabatta (no shaping, no stress), fold and roll (some stress) and stitching (extra stress than simply fold and roll). Sadly not every little thing labored as deliberate. The experiment will likely be repeated quickly.
Sadly I used to be not affected person sufficient with the ciabatta. Baked it a bit too early, perhaps additionally some small errors whereas dividing and transferring the dough. The crumb just isn’t precisely as anticipated, however okay:
Fold and roll, crumb shot (must be extra open than stitching):
Stitching, crumb shot (scoring was a bit too shallow):
