I have not just been sitting around during the last week. Two weeks ago I was given 48 ounces of Flax flour, because our friends did not know what to do with it. At that time that made two of us that did not know. Cyndy always puts Flax Meal on our breakfast cereal for the Omega-3 that is in the Flax.
Before I get into the bread making, I want to share a photo of our Friday night pizza. We could not eat it all and will have the remaining pizza as a leftover tonight for dinner.
This pizza was about 1 1/2 inches thick (three fingers) and here it was ready for the oven.
Now back to the project of bread with Flax.
Most of my existing recipes for bread will have to be reworked because of all the stuff I learned during the last year and one-half. Today I reworked and modified one of the Whole Wheat recipes. The results were good but is was a heavy bread. It was similar in texture to the 100% whole wheat bread that I remember from my childhood. I did not eat it back then, only my parents ate it. The slices needed to be thin back then, and now because it was very filling. My testers (neighbors) gave it a seven out of ten. They and I tend to favor the lighter breads.
One thing I learned was that it was better to divide the dough immediately after the mixing the ingredients. Here the two loaves were starting their first fermentation.
The loaves were now ready to be placed in the
dutch ovens.
The final results with a slightly darker crust than I had planned on because I was too slow covering the loaves with aluminum foil during the baking process.
The crumb looked good and was very fine grained.
In the recipe that follows I reduced the Whole Wheat flour from 1 1/2 cups to 1/2 cup and increased the bread flour by one cup. This should yield a lighter loaf that will better satisfy my testers.
Recipe follows:
À bientôt.
Mr Nut
Whole Wheat and Flax flour Bread; Artesian Style
October 20, 2012
European style: (Crisp-crust; large air spaces
Inspired by Jim Lahey’s book; My Bread
Using a Cuisinart stand mixer, with speeds from 1 to 12
Yield two seven inch round loaves
This recipe provides the ultimate freedom of choice with timing and techniques. It is possible to start this bread anytime of the day and modify the fermentation time to meet your schedule.
Whole Wheat and Flax flour doesn’t contain the proteins needed for making gluten. Vital Wheat Gluten was added to help compensate for the lack of gluten producing proteins.
The following (optional) natural healthful ingredients are added to improve bread volume or taste.
Salt: Sea Salt, which contains additional minerals for better gluten development.
Dough Enhancer: See April 5, 2011 blog for ingredients and an explanation of
their function.
Long fermentation at room temperature eliminates kneading and allows for the yeast to work its magic.
Ingredients:
5 1/2 cups (28 oz; 780 g) bread flour.
1 cup ( 110 g) Flax flour
1/2 cups Whole Wheat flour (70 g)
1 teaspoon instant dry yeast.
1/2 cup ( 2.5 oz 70g) Vital Wheat Gluten.
1/4 cup Dough Enhancer.
2 teaspoons Sea salt
1 tablespoon chopped fresh Rosemary
1/2 cup honey
About 2 1/4 cups water.
1. Dry Mix:
In the mixer bowl using the Chef Whisk on speed 1, mix the Blue ingredients, minimize the mixing time.
2. Wet Mix: Spray oil in a 1/4 cup measuring cup, then fill it with honey. Mix the honey with the 2 1/4 cup warm water (90-95℉).
3. Switch to the Paddle Blade at speed 2, and slowly add the wet mixture to the dry mixture to yield a workable dough.
4. Divide the dough into two loaves and allow the loaves to rest for about five to ten minutes, then move the dough to two oiled bowls. ( so the stand mixer bowl can be cleaned). Spray the top of the dough with oil, and cover the bowls.
5. First fermentation; Set the dough out at room temperature 72-75℉ (use a heating pad if room is cool) for 12 to 18 hours. If convenient, vigorously stir the dough about halfway through the rise.
6. Second Fermentation: Move the loaves onto on 15-inch squares of baking parchment paper dusted with flour. Dust the loaves with flour. Cover each loaf with a large pan and let them ferment for 1 1/2 to 2 hours.
7. Prepare Oven: 20 minutes before baking time, put a rack in the middle of the oven with the Dutch ovens; preheat to 450°F. If you have a baking stone place it near the bottom of the oven it will act as a heat sink.
8. Final Dough preparation: Sprinkle or spray the dough top generously with water. Using the parchment paper as a sling, carefully lift the dough into the pots; take care not to touch the hot pot. Immediately top the pots with their lids.
9. Baking: Reduce the heat to 425°F. Bake for 30 minutes. Remove the lid. Using the parchment paper, lift the loaves from the pots and remove the parchment paper from the loaves. and place the loaves on a piece of aluminum foil on the oven rack in the middle position. (If the top is well browned, cover it with foil.) Bake for about 35 minutes longer until the center registers 203° to 205°F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is baked through. Note: the appearance of the loaf is more important in determining the doneness of the loaf than the internal temperature (from Cook's illustrated magazine, May-June 2011 page 31). Cool thoroughly on a wire rack.
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