Browned Butter and Flaxseed Loaf

Ingredients


280 g	tap water
100 g	active 100%-hydration sourdough starter
9 g	sea salt
325 g	bread flour
75 g	whole wheat flour
60 g	flaxseed
60 g	unsalted butter
	butter

1. Combine 280g tap water, 100g active 100%-hydration sourdough starter, 9g sea salt, 325g bread flour, and 75g whole wheat flour in a medium bowl or the bowl of a stand mixer.
2. Knead on low or mix by hand until all ingredients are incorporated.
3. Cover the dough and let it rest for 30 to 45 minutes.

4. Place 60g flaxseed in a small heat-proof bowl.
5. Melt 60g unsalted butter in a small pan over medium heat, cooking until it turns medium brown and smells like caramel.
6. Promptly remove the pan from the heat and pour the browned butter over the flaxseed.
7. Mix the butter and flaxseed mixture into the dough until fully incorporated and cohesive.
8. Cover and let the dough rest for 45 to 60 minutes.

9. Perform a coil fold, then cover and let the dough rest for 45 minutes to 1 hour.
10. Repeat two more coil folds at 45- to 60-minute intervals, covering the dough between each fold.
11. Allow the dough to bulk ferment until not quite doubled in size and jiggly when the bowl is shaken, about 3 to 6 hours depending on ambient room temperature.

12. Turn the dough out onto a clean countertop and shape into your desired loaf shape.
13. Place the shaped dough into a linen-lined bowl, banneton, or open-topped loaf pan.
14. Cover and let the dough sit at room temperature for 30 minutes.
15. Transfer the covered dough to the refrigerator for an overnight cold proof.

16. Preheat the oven to 490°F with a covered bread cloche inside.
17. If proofed in a banneton, turn the dough out onto parchment paper or a dough sling. If proofed in a loaf pan, leave it in the pan.
18. Score the dough if desired.
19. Place the dough in the cloche and reduce oven temperature to 450°F.
20. Bake covered for 25 minutes, then uncover and bake for an additional 10 minutes.
21. Knock the bottom of the loaf — if it sounds hollow and the internal temperature reads 205°F to 210°F, it is fully baked. If not, return to the oven for 10 more minutes.
22. Cool on a wire rack for at least 1 hour before slicing.
23. Store at room temperature in a resealable bag for up to 3 days, or freeze in an airtight container for up to 2 months.

by Rachel Pardoe · source^[2]

	280 g	tap water
	100 g	active 100%-hydration sourdough starter
	9 g	sea salt
	325 g	bread flour
	75 g	whole wheat flour
	60 g	flaxseed
	60 g	unsalted butter
		butter

1. Combine 280g tap water, 100g active 100%-hydration sourdough starter, 9g sea salt, 325g bread flour, and 75g whole wheat flour in a medium bowl or the bowl of a stand mixer.
2. Knead on low or mix by hand until all ingredients are incorporated.
3. Cover the dough and let it rest for 30 to 45 minutes.

4. Place 60g flaxseed in a small heat-proof bowl.
5. Melt 60g unsalted butter in a small pan over medium heat, cooking until it turns medium brown and smells like caramel.
6. Promptly remove the pan from the heat and pour the browned butter over the flaxseed.
7. Mix the butter and flaxseed mixture into the dough until fully incorporated and cohesive.
8. Cover and let the dough rest for 45 to 60 minutes.

9. Perform a coil fold, then cover and let the dough rest for 45 minutes to 1 hour.
10. Repeat two more coil folds at 45- to 60-minute intervals, covering the dough between each fold.
11. Allow the dough to bulk ferment until not quite doubled in size and jiggly when the bowl is shaken, about 3 to 6 hours depending on ambient room temperature.

12. Turn the dough out onto a clean countertop and shape into your desired loaf shape.
13. Place the shaped dough into a linen-lined bowl, banneton, or open-topped loaf pan.
14. Cover and let the dough sit at room temperature for 30 minutes.
15. Transfer the covered dough to the refrigerator for an overnight cold proof.

16. Preheat the oven to 490°F with a covered bread cloche inside.
17. If proofed in a banneton, turn the dough out onto parchment paper or a dough sling. If proofed in a loaf pan, leave it in the pan.
18. Score the dough if desired.
19. Place the dough in the cloche and reduce oven temperature to 450°F.
20. Bake covered for 25 minutes, then uncover and bake for an additional 10 minutes.
21. Knock the bottom of the loaf — if it sounds hollow and the internal temperature reads 205°F to 210°F, it is fully baked. If not, return to the oven for 10 more minutes.
22. Cool on a wire rack for at least 1 hour before slicing.
23. Store at room temperature in a resealable bag for up to 3 days, or freeze in an airtight container for up to 2 months.