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<h1>Flax seed levain with spelt</h1>
<figure id="attachment_436" style="width: 300px" class="wp-caption aligncenter">[<img class="size-medium wp-image-436" title="_MG_7213-001" src="https://redzuurdesem.be/wp-content/uploads/2012/09/MG_7213-001-300x200.jpg" alt="" width="300" height="200" srcset="https://redzuurdesem.be/wp-content/uploads/2012/09/MG_7213-001-300x200.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/09/MG_7213-001-700x467.jpg 700w, https://redzuurdesem.be/wp-content/uploads/2012/09/MG_7213-001.jpg 800w" sizes="(max-width: 300px) 100vw, 300px" />][1]<figcaption class="wp-caption-text">Batards proofing on the couche.</figcaption></figure>
<p>This is a slightly altered version from Mr. Leader&#8217;s &#8220;<a href="http://www.amazon.com/Local-Breads-Sourdough-Whole-Grain-Recipes/dp/0393050556/ref=sr_1_1?ie=UTF8&amp;qid=1348854339&amp;sr=8-1&amp;keywords=local+breads">Local Breads</a>&#8221; recipe called &#8220;<strong>pain au levain</strong>&#8221; but with flax seeds. Coincidence or not, after preparing the preferment, I saw I was out of plain bread flour or high gluten flour! So I had to adapt the formula (or I could of course put the fermented piece back into the fridge but hey, what&#8217;s baking bread without a little bit of experimenting?)</p>
<p><strong>preferment</strong></p>
<ol>
<li>45gr ripe sourdough starter (90% white, I used high gluten flour, and the remaining stone-ground whole wheat flour), at 50% hydratation. Very stiff.</li>
<li>50gr water</li>
<li>85gr high gluten wheat flour (bread will also do)</li>
<li>15gr stone-ground wholewheat flour</li>
</ol>
<p>Make this 12 hours before you plan on mixing the final dough. I used more wholewheat flour than suggested (only 5 grams) and I like the result.</p>
<p><strong>seed soaker</strong><figure style="width: 150px" class="wp-caption alignright"></p>
<p><a href="http://lh3.ggpht.com/-5u-Kg_igtfk/UGXhkE2l39I/AAAAAAAAGl8/sGC5JquShDw/s1024/_MG_7214.JPG" title="Make sure you create smaller points at the end of the bâtard"><img title="_MG_7214.JPG" src="http://lh3.ggpht.com/-5u-Kg_igtfk/UGXhkE2l39I/AAAAAAAAGl8/sGC5JquShDw/s150-c/_MG_7214.JPG" alt="_MG_7214.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">Make sure you create smaller points at the end of the bâtard!</figcaption></figure></p>
<ol>
<li>100gr flax seeds</li>
<li>227gr water</li>
</ol>
<p>Make the same time as you mix the preferment. The seeds will stick and absorb everything, it looks kind of gross!</p>
<p>&nbsp;</p>
<p><strong style="clear: both;">FInal dough</strong></p>
<ol>
<li><strong>230gr</strong> water &#8211; reduced as the seeds contain some moisture!</li>
<li>320gr white spelt flour (the book calls for all-purpose wheat flour)</li>
<li>150gr stone-ground wholewheat flour (30gr more)</li>
<li>30gr wholerye flour (instead of medium)</li>
<li>125gr preferment from above</li>
<li>10gr salt</li>
<li>all of the soaked flax seeds<figure style="width: 150px" class="wp-caption alignleft"></li>
</ol>
<p><a href="http://lh4.ggpht.com/-0e2UqfWxjwg/UGXhl7cjzlI/AAAAAAAAGmE/6VMHFQgXZug/s1024/_MG_7217.JPG" title="_MG_7217.JPG"><img title="_MG_7217.JPG" src="http://lh4.ggpht.com/-0e2UqfWxjwg/UGXhl7cjzlI/AAAAAAAAGmE/6VMHFQgXZug/s150-c/_MG_7217.JPG" alt="_MG_7217.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">Out of the oven. I love those &#8220;ears&#8221;!</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a href="http://lh6.ggpht.com/-IaM7VSS-vdc/UGXhpNA84bI/AAAAAAAAGmU/3PJoCaQ_qxM/s1024/_MG_7223.JPG" title="_MG_7223.JPG"><img title="_MG_7223.JPG" src="http://lh6.ggpht.com/-IaM7VSS-vdc/UGXhpNA84bI/AAAAAAAAGmU/3PJoCaQ_qxM/s150-c/_MG_7223.JPG" alt="_MG_7223.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">Big holes, so spelt flour can also expand quickly&#8230;</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a href="http://lh3.ggpht.com/-q6W39aek9ls/UGXhnp4PdPI/AAAAAAAAGmM/YSJKpxGce0M/s1024/_MG_7218.JPG" title="_MG_7218.JPG"><img title="_MG_7218.JPG" src="http://lh3.ggpht.com/-q6W39aek9ls/UGXhnp4PdPI/AAAAAAAAGmM/YSJKpxGce0M/s150-c/_MG_7218.JPG" alt="_MG_7218.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">Slicing at a shallow angle nets nice results.</figcaption></figure></p>
<p style="clear: both;">
I did not divert from the baking instructions much &#8211; 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).
</p>
<p style="clear: both;">
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!
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