Linseed Sourdough
Use different coloured linseeds for the effect if you want to
Makes enough for: 1 loaf bread
Ingredients
- 416 g bread flour, plus extra for dusting
- 208 g water
- 125 g active sourdough starter
- 50 g linseeds
- 20 g olive oil
- 8 g fine salt
Method
- Place the flour, water, sourdough starter, linseeds, oil and salt into a stand mixer bowl
- Mix using a dough hook until a dough forms, then knead for 10 minutes
- Turn out onto a lightly floured surface and shape into a ball
- Place the dough back into the bowl, seam side down, and leave to prove until doubled in size
- Tip out onto a lightly floured surface and gently knock back
- Shape into a ball and place into a well floured proving basket, seam side up
- Cover and leave to prove until doubled in size
- Preheat the oven to 220° Celsius
- Roll the dough out of the basket onto a lined baking tray
- Dust with flour and slash using a knife or bread stamp
- Place into the oven and bake for 10 minutes
- Reduce the temperature and bake for a further 30 minutes
- Remove from the oven and leave to cool completely on a wire rack