whole wheat & flax sourdough

yet another squash

from the counter into the

oven with the bread

1 c wheat chef, 1/4 c ground flax, 1/2 t sea salt, 3 c white whole wheat flour, 2 c water

stir, rest 1 hour, fold; rest 10 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven; rest 4 hours, slash top; place in cold oven set to 500 F; 30 minutes covered, 15 minutes uncovered, 5 minutes on oven rack, 5 minutes oven off; rests: covered, room temperature; folds: 8x

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s