Easy Sourdough Bread with Flaxseeds

Instructions

Prepare the overnight starter.

To make the overnight starter, in the evening, stir down the 100% hydration sourdough starter, and remove 1 oz (30g) in a bowl. First, add the water and stir well. Add flour and stir. Cover with plastic wrap, and let it rest at room temperature for 10-12 hrs (overnight).

Prepare the overnight flaxseed soaker.

Add flaxseeds to a bowl. Pour water over them. Cover with plastic wrap, and let it sit at room temperature.

The flaxseeds will soak the water overnight.

Prepare the final dough.

In the morning, in a large bowl mix the overnight starter with water and flaxseed soaker until well combined.

Add the bread flour and rye flour and mix to combine. Let the dough rest (autolyze) for 30 minutes.

Add the salt and knead by hand or with a mixer for 5-8 minutes. Wipe the inside of the bowl with a little vegetable oil. Place the dough into the bowl so the dough can be stretched and folded without removing it from the bowl. Cover with plastic wrap.

Bulk Fermentation

Let the dough ferment at room temperature for 2 hours, stretching and folding on 4 sides, every 30 minutes, using wet hands. A total of 4 stretches and folds.

After the 4th stretch and fold transfer the dough to a straight-sided airtight container greased with olive oil.

Let it sit at room temperature until it increases in volume by 50%. This may take several hours depending on the starter and room temperature.

Shape the dough.

When ready, turn the dough out onto a floured surface. Shape it into the form of a ball, sprinkle it with flour, cover, and let rest for 15 minutes.

Meanwhile, prepare a loaf pan with a kitchen towel, sprinkle with flour, or use a banneton if you have one.

Reshape the piece of dough in the desired shape. Either boule (round) or batard (oval loaf shape).

Add the dough seam-side-up on the prepared pan or basket and cover it with the edges of the towel.

Cover the basket or pan with a plastic bag and refrigerate for 12-48 hours.

How to bake the bread.

The next morning or whenever ready to bake the bread, turn the oven to 470°F (240°C) with either a baking stone or a Dutch oven inside. In case you don't have any, simply use a baking sheet, and preheat for 45 minutes to 1 hour before baking (If using the baking stone or the baking sheet place a small pot with water at the base of the oven to create steam, the Dutch oven does not need it as the lid will create enough steam.)

Invert the proofed loaf onto a parchment paper.

Score the bread using a bread lame or sharp knife.

Carefully transfer it to the preheated Dutch oven, baking stone, or the back of the baking sheet.

Bake for 20 minutes with steam then remove the pot with water from the oven. When using a Dutch oven simply remove the lid.

Reduce oven temperature to 440°F (230°C) and bake for another 15- 20 minutes without steam.

Cool on a wire rack. Let them cool completely before cutting for at least 2 hrs.

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