I had made a flaxseed sourdough loaf a while ago, but wanted to try again with higher hydration ratios. I was quite pleased with this one.
Another flaxseed sourdough loaf
100 g sourdough starter (rye, 100% hydration)
400 g water 250 g plain flour (I used OO)
150 g semolina flour
100 g barley flour
15 g flaxseeds, optional
10 g salt
Mix all, all, let rise at room temperature (in a hot Roman kitchen, 30C) a few hours, folding a few times in the bowl. In cooler weather I would have left it 12 hours or so, until it almost doubles. After folding a final time, move dough to a floured banneton to rise for an hour or two. Heat your oven to 250C, and place a cast iron pot with lid in the oven to heat up, for at least 20 minutes. It needs to be really hot. When ready to bake, carefully take the pot out of the oven. Invert the banneton onto a small sheet of baking paper, and quickly lift the dough into the pot by holding the corners of the baking paper into the hot pot. Slash the top with a knife or kitchen scissors. Bake at 250C for 30 minutes with lid, then 10-15 minutes at 230C without lid. The bread should sound hollow when you knock on the base. Cool before slicing.
Note: this was a wetter dough than last time, and the loaf had better structure. Two days later it was still springy inside with a good crust. Excellent toasted for bruschetta. For a small dinner, we used this bread for bruschetta, topped with these slow-fried courgettes with crushed cannellinis, lemon and rosemary from Happy Vegan Belly, which was absolutely delicious. Highly recommended.