The Fresh Loaf

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The Flax

The Flax

January 26, 2023 - 4:04pm
crlnwill's picture
crlnwill

Description

This recipe is from https://www.theguardian.com/travel/2023/jan/13/it-is-challenging-to-bake-in-a-warzone-the-kyiv-bakery-that-continues-making-up-to-1000-loaves-a-day .   The baker is Anna Makievska and photographer is Valeriia Horovets/Hachette .   The recipe as printed makes four @ 600g loaves.  I cut the recipe down to make 1 loaf.  I made no changes to the ingredients.  However, instead of kneading, I did Tartine like stretch and folds, retarding the dough in a parchment lined 2qt sauce pan with lid for approximately 24 hours of retardation, I baked according to the instructions for Mark's Rye in "Bittman Bread".  The loaf rose nicely and is really good for breakfast toast and peanut butter. 

Summary

Yield
Servings
SourceAnna Makievska
Prep time1 hour, 30 minutes
Cooking time1 hour, 35 minutes
Total time3 hours, 5 minutes

Ingredients

65 g
flax seeds (soak in 65g water)
87 g
leaven (39g bread flour, 39g water, 9g active sourdough starter)
107 1⁄2 g
Bread Flour
107 1⁄2 g
Whole wheat flour
7 g
salt

Instructions

  1. soak flax seeds 12-24 hours
  2. mix leaven ingredients approximately 12 hours before mixing dough.  When a spoonful of leaven floats, it is ready to mix in the dough
  3. mix bread flour, whole wheat flour and leaven with 162.5g of water.  Autolyse for 45min to an hour.
  4. add salt and soaked flax seeds.  Mix.
  5. do 4-6 stretch and folds.  I follow instructions in the Tartine book.
  6. do bulk fermentation
  7. shape into a ball and rest for 20-30 minutes
  8. shape into loaf shape you prefer
  9. retard dough 12-48 hours
  10. bake - I use the bake schedule for Mark's Rye in Bittman Bread.
    1. slash loaf
    2. spray loaf and lid
    3. place 2 oz sauce pot containing loaf in cold oven.  Set temp to 485 F and bake for 30 minutes.  My oven takes more than 30 minutes to reach 485 F so I usually go until the temperature is reached and then 5 minutes more
    4. remove lid from pot and turn temperature to 400 F.  Bake for 15 minutes
    5. use the parchment paper to remove the loaf from the pan and put on pizza stone or oven rack.  Remove the parchment paper and bake until loaf is 205 F (usually 30 minutes).  I live at 6200 ft and my temp never exceeds 200 F.
    6. wait until loaf is cooled before slicing.