bread

Linseeds and linseeds flour bread!!!

20:15

Hello!! Wow I started to write this post last week....actually I had finished to translate the recipe when I made a mistake and delated the all post! I was gutted ....It's already so difficult to find the time to translate and update both blogs (in Italian and English) . Thankfully I'm not posting very often nowadays even in my Italian blog. Let's see now if i'll manage to write and post this recipe today, Sunday the 1st of February.
Yet again another bread recipe, but for this one I used a firm pre-ferment, known as biga. It's an Italian style starter with no salt and made by using no too much yeast. I think it enhance the flavour of the bread, which comes from the grain and not from the yeast.  A bread with less yeast I also think it's easier to digest.


LINSEEDS AND LINSEEDS FLOUR BREAD WITH STONEGROUND FLOURINGREDIENTSBiga:
  • 100g type 2 stoneground flour
  • 42g water
  • 30g liquid sourdough starter (100%)
Final dough:
  • 90g biga
  • 400g stoneground flour (type 2)
  • 100g linseeds flour
  • 400g water
  • 12g salt
  • Linseeds to taste

The night before start preparing the biga. Mix the water, sourdough, and flour until combined; knead  until the dough just comes off the sides of the bowl, 2 to 3 minutes. The dough will be very stiff. Ferment at room temperature for 12 hours.In the morning autolyse the two types of flour with 300g of water for at least 30 minutes. Mix the biga with the remaining 100g of water on low speed with the flat beater, add the autolysed flour and water and salt, mix on medium speed until dough picks off the sides and bottom of the bowl into a single mass. The dough should be shiny, smooth and elastic. An excellent test for gluten development is to gently work a piece of the dough between your fingers, stretch it as thin as possible, until it is almost translucent, to form a windowpaning. At this stage change the fact beater with the dough hook, add the linseeds and mix on a low speed until well combined. Allow dough to rest for 10 mins, punch it down and fold the sides of the dough onto itself. Shape into a ball and transfer to a lightly oiled bowl. Cover with clingfilm and ferment at room temperature until doubled in size, about 6 hours. Stretch gently the fermented dough and again fold the sides of the dough onto itself. Shape the loaf and transfer into a well floured proofing basket. Proof for 1 hour or until doubled in size. Meanwhile pre-heat the oven at the maximum temperature with the pizza stone inside. Flip-over the bread dough into the very hot baking stone, score and bake at 230ºC for 15 minutes, turn down the oven temperature to 200ºC and continue baking for 20 minutes, the for a further 15 minutes at 180ºC or until loaf sounds hollow.Allow to cool completely onto a cooling rack. 



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