---
title: Flax seed levain with spelt
author: Wouter
type: post
date: 2012-09-28T17:55:59+00:00
url: /flax-seed-levain-with-spelt/
featured_image: /wp-content/uploads/2012/09/MG_7213-001.jpg
categories:
- recipes
---
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I did not divert from the baking instructions much – autolyse for about 30 minutes, kneaded using the french fold technique for a minute or 5-6 and folded once after 1 hour of bulk fermenting. The total fermentation time took up to 3 hours because the kitchen temperature was only 20°C and I wanted to make sure they were well risen. After shaping them into bâtards, proofed on the couche for 1,5 hour and baked at 250°C with steam (reduced the heat to 230°C after 10 minutes).
I did not scale the salt and should have added a bit more but apart from that, the bread tasted amazing. We wolfed down a whole bâtard with a baked egg and some salad this evening. Lovely!
[1]: https://redzuurdesem.be/wp-content/uploads/2012/09/MG_7213-001.jpg [2]: http://www.amazon.com/Local-Breads-Sourdough-Whole-Grain-Recipes/dp/0393050556/ref=sr_1_1?ie=UTF8&qid=1348854339&sr=8-1&keywords=local+breads [3]: http://lh3.ggpht.com/-5u-Kg_igtfk/UGXhkE2l39I/AAAAAAAAGl8/sGC5JquShDw/s1024/_MG_7214.JPG "Make sure you create smaller points at the end of the bâtard" [4]: http://lh4.ggpht.com/-0e2UqfWxjwg/UGXhl7cjzlI/AAAAAAAAGmE/6VMHFQgXZug/s1024/_MG_7217.JPG "_MG_7217.JPG" [5]: http://lh6.ggpht.com/-IaM7VSS-vdc/UGXhpNA84bI/AAAAAAAAGmU/3PJoCaQ_qxM/s1024/_MG_7223.JPG "_MG_7223.JPG" [6]: http://lh3.ggpht.com/-q6W39aek9ls/UGXhnp4PdPI/AAAAAAAAGmM/YSJKpxGce0M/s1024/_MG_7218.JPG "_MG_7218.JPG"