Bread Thread: May 30, 2020: Flax for First Add-In!

Flour: King Arthur Bread Flour

Ratios:

Leaven:
75g flour
75g water
1 tbsp starter

Dough:
75g leaven (used remainder for new starter)
350g flour
238g water
1 tsp salt 
Add-in: 20g ground flax seed


71.1% hydration

Room Temp: 74F (air conditioning)
Humidity: 53%

Process:

Day 1: Mixed leaven, left on counter overnight.
Day 2: Mixed dough, autolyse 3 hr, added salt and flax, 6X stretch-and-fold every 30 minutes, bench rest 1 hour, shaped, placed in colander/fridge overnight (~15 hr)
Day 3: Placed on parchment paper, scored, put in cold dutch oven. Placed into oven, set timer for 30 min and preheated to 425F, removed lid after 30 min and baked for further 25 min without lid.

Remarks: Flaxseed mix in gave the loaf a more whole-grain looking appearance without affecting texture/taste very much. Could probably add more next time. Adding flax during stretch-and-fold created somewhat uneven distribution (clumps of flax), so maybe could add the flax during initial mixing of the dough next time. Chewy, tasty and attractive!