Flaxseed and Poppy Seeds Sourdough
- Yeast On East
- Apr 21
- 1 min read
Updated: May 6
Welcome to my baking journey, where I'm diving into the awesome world of sourdough with a fun twist.
Today, I'm thrilled to introduce you to a special creation that takes the classic sourdough loaf up a notch—Flaxseed and Poppy Seeds Sourdough. This recipe not only captures the tangy goodness of sourdough but also brings in the nutty richness of flaxseeds and the light crunch of poppy seeds.
Picture yourself biting into a slice of warm, crusty bread that packs a flavor punch, kind of like aged parmesan cheese, all thanks to the savory seeds. This mix of ingredients not only boosts the taste but also adds a great texture, turning every bite into something unforgettable.
Notes
1
Prepare your starter prior to baking at least 8 hours before hand. Follow the existing guide to create your starter. Usually a 1:2:2 ratio (1 part starter, 2 parts water & 2 parts flour) is optimal, you can adjust the ratios to your desired consistency or based on the time you have to prepare the starter.
2
Autolyse:
Pour the water into a large mixing bowl or container, the final dough will be kept in this medium for the next few hours. Add in the flour, flaxseed and poppy seeds gradually while mixing together until all the flour is into the bowl. The aim is to create a sticky and shaggy dough, incorporate any dry flour into the dough mass by folding onto itself and poking into the mass. Use a scraper to clean off your hands & fingers and bowl edges.
Use a lid or a damp towel to cover, and rest for 30min.
3
Add in the salt gradually while poking and mixing into the dough mass. Try not to overwork the dough mass as we're not trying to build tension into the dough yet but more hydrating the dough.
Cover and rest for 30min.
4
Prior to adding the starter, the dough should look more hydrated at this point does not need a smooth surface. Add in the starter, and mix thoroughly making sure all of the starter is incorporated. This process make take a few minutes or up to 5 minutes depending on the your volume. After mixing, the dough should look a bit more smoother and wet prior to adding the starter.
Cover and rest for 30min, this is the beginning of bulk fermentation.
5
Stretch and fold the dough onto itself. Usually start at one location and then rotate around the mass, pulling from one side and then around the dough. This will inhibit the gluten to strength slightly while creating slight tension on the dough surface, the dough should look more smoother than the previous step. Once you have completed one rotation, fold the dough in half and turn over the bottom surface to the top.
Cover and rest for 30min.
6
Lamination (Optional)
This step helps to create greater strength in the gluten to your dough, if you have the time then you can do this but can skip if desired.
Take the dough from the bowl and flip to place it onto a flat surface where we will stretch our the dough into a wide sheet. The top of the dough should now be touching the surface.
From the side of the dough, slowly pull and stretch out onto the table. As we pull, we should stretch the dough to a large rectangle, no set size but a good rule of thumb is, pull far enough that the dough does not tear.
It's important that we don't pull too hard as the dough may tear (not a big deal, just means the dough need a bit more time to build up strength).
Once the dough is stretched out, start folding the dough back into the centre by picking two corners and folding a third towards the centre. You can use a bench scrapper to help loosen the edges. Do the same on the other side. Once again, take two corners and fold a third towards the centre, and then the other side.
Take the dough using the scraper to place the mass back into the bowl, make sure the top of the dough is now facing the bottom of the bowl.
Cover and rest for 30min.
7
Stretch and fold the dough, by taking one side and stretching so that it touches to the other side. Repeat this 3 times (a total of 4 stretches) to complete the sequence around the dough.
Cover and rest for 30min.
8
Repeat the previous step one more time.
Cover and rest for 30min.
9
Rest for 1 - 2 hours depending on your temperature or humidity. If it's warmer then you will need short time, if it's colder you'll need a bit longer, the ideal temperature is 23°C for about an hour. The dough should almost double in size but at least 50%.
10
Pre-shape:
After 1 - 2 hours, take the dough from the bowl and put onto a slightly damp flat surface, with the top of the dough facing touching the surface. The dampness helps to keep the dough from sticking too much. Divide the dough into two, and do a pre-shape by stretching the dough out slightly. Fold the west side to the middle and then the east to the middle. Take the north of the dough and fold into the middle and then the north again to roll over the dough completely. Use a bench scrapper and your hands to help cusp and turn the dough with your scrapper to create slight tension on the surface of the dough. Repeat the same with the other dough.
Set a side uncovered and rest for 15-20min.
11
Take some flour and sprinkle on the top of the dough and around your working surface. Use the scrapper to free the dough from the surface, while scrapping some dough on the bottom to help with it from sticking, Flip the top of the dough to your working surface.
Like in the pre-shape, stretch the dough out slightly. Take the west side of the dough and fold into the middle, and repeat for the east side. Take the north and fold into the middle, then pull slightly from the sides and fold into the middle to create a criss-cross pattern, it should take 3 - 4 pulls. Then take the south side of the dough and roll to the north side to flip over the dough. Use the scrapper to pull the dough towards your slowly to create further tension on the dough surface.
Flour the outside of the dough and banneton or proofing basket. Please into your banneton with the top of the dough touching the surface of the banneton. Sprinkle some flour on the bottom and cover with a damp towel to place into the fridge overnight.
12
Next day, preheat the oven to 230°C until ready. If you're using a cast iron pot, then preheat together with the oven.
13
Transfer the dough onto a baking sheet with the top facing upwards. Score the dough about an inch deep. Place the dough into the oven, if you have a steam oven then turn on the steam, otherwise add a two handful of ice cubes to a tray together with the dough and bake for 30min. If you're using a cast iron, then a few cubes will do, and cover with the lid.
14
The bread should now have risen and the ear has developed from the scoring earlier. Change the temperature for 200-210°C depending on the colour you desire and bake for a further 10min. Uncover the lid if you're using a cast iron.
You may need to rotate the dough depending on the consistency.
15
Check for the colour and consistency, you may need to rotate further and a few more minutes.
Otherwise the baking is complete, take the dough our to rest on a wire rack to at least 2 hours or the bread has cooled down to room temperature before cutting.
Instructions
625g High Protein Bread Flour
125g Rye Flour
562g Water
150g Sourdough Starter
15g Salt
15g Flaxseed
5g Poppy Seed
Flaxseed and Poppy Seed Sourdough
Kenneth Chan
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Servings :
2 Servings
Calories:
Prep Time
5 hours
Cooking Time
45 min
Rest Time
12 hours
Total Time
17 hours 45 min
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