Golden flaxseed tartine🌾
A classic tartine formula:
🔹80% bread flour
🔹20% whole wheat flour
🔹20% sourdough starter
🔹2% salt
💧water 70-80%
Here I used @kingarthurbaking organic bread flour, @bobsredmill whole wheat flour, 75% hydration, a handful of dry golden flaxseeds, I prefer golden ones, as they are more nutty and don't smell specifically after baking, as brown flaxseeds smell to me👌😉
DOUGH HANDLING:
⏰ 1 h of autolyse in the fridge (only water+flour) then add starter - 30 min rest
⏰ then add salt, mix the dough for 5 min in a stand mixer.
⏱6 hours of a total bulk fermentation (lamination with flaxseeds + 1 coil fold). The dough have to rise up to 80% in a spy glass before shaping.
No preshape, shaped as a batard, a warm retard for 10 min, then
❄️+ 12 hours of a cold retard 3-4°C (38 F°)
Baked in the dutch oven (5 min with closed lid 500° F (260° С), 20 min - the lid is still closed 450° F (230° С), 15 min without the lid 410° F (210° С).
A little bit of process you can find here.
Highly recommended to bake for the weekend😉🙌