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Flaxseed rye

Ingredient Leaven Autolyse Dough Final Final (%)
White Wheat Flour 325 g 325 g 65 %
Whole Rye Flour 50 g 90 g 140 g 27.5 %
Flaxseed 40 g 40 g 7.5 %
Rye Starter 10 g 10 g 2 %
Water 25 g 350 g 375 g 75 %
Salt 9 g 9 g 1.8 %
  1. Leaven. Mix starter, flour, and water until just incorporated. Seal, and rest 12 hours at room temperature.
  2. Autolyse. Blend the flours and flaxseed until homogenous. Add water, and mix until just incorporated. Cover and rest 45 minutes.
  3. Mix. Add salt and leaven to the autolysed dough, and mix by hand using the pincer method until becomes a homogenous mass.
  4. Knead. Slap & fold 2 minutes to develop gluten.
  5. Bulk ferment 9 hours total. Knead intermittently for the first 3h 30m: for the first hour, briefly slap & fold every 15 minutes; rest one hour; for the final 1h 30m, briefly slap & fold every 30 minutes. Finally, rest another 5h 30m.
  6. Shape into a medium-tight ball.
  7. Cold proof (optional) 8-24 hours in refrigerator.
  8. Preheat oven to 250ºC (482ºF).
  9. Preheat dutch oven with its lid at least 45 minutes.
  10. Bake 35 minutes covered. Remove lid, and continue baking 20 minutes until dark brown all around the loaf.
  11. Cool loaf at room temperature at least 20 minutes.
Why do I continue kneading through bulk fermentation?

Gluten development in rye is weaker than in wheat. Without the additional kneading, the resulting loaf would be very dense and would struggle to rise.

  1. WoodenSpoon. "Rye Levain." The Fresh Loaf. 11 March 2015. ↩