#games Bread turns out to be very tender, with a finely porous airy crumb. Prepared according to the recipe of Ekaterina Dubovitskaya @dubikfood
Ingredients: For dough:, Starter (I have rye), Water, Premium wheat flour, Flax:, Flax seeds, Water, For dough:, Sponge, Flax, Water, Premium wheat flour, Salt
Cooking method:
In the evening we prepare the dough: mix the starter (starter) with water, add flour, cover with a lid, leave at room temperature overnight.
In the morning, pour flax seeds with water, add salt, leave for 40 minutes to swell at room temperature.
Add water to the dough, mix, add the sifted flour, knead the dough. Leave for 40 minutes for autolysis at room temperature.
After 40 minutes, add flax to the main dough, knead well. We shift it into a container smeared with vegetable oil, cover it with a film on top (the film must be from the inside grease the sides with vegetable oil so that the dough does not stick), leave at room temperature for 2-3 hours. During this time, we do stretching-folding of the dough 3 times.
After 2-3 hours, we shift the dough into a mold greased with butter. Cover the top with clingfilm and let rise at room temperature. The dough will almost double in size.
Preheat the oven to 250 degrees (top and bottom mode). We send the bread to the oven. 10 minutes - 250℃, 20 minutes - 200℃, 30-40 minutes - 150-160℃. Take the bread out of the mold, cool on a wire rack. It is better to cut and taste the bread completely cooled down, although it is very difficult to resist. Bon appetit and success in cooking!!!