---
author: Rachel Pardoe
source: https://sites.prh.com/sourdough-everything
video:
hero: https://bsteph.imgix.net/flaxseed.png
tags: [bread, sourdough, baking]
draft: true
rating: someday
---
# Browned Butter and Flaxseed Loaf

## Prepare the Dough

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.

## Brown Butter and Mix in Inclusions

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.

## Fold and Bulk Ferment

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.

## Shape and Cold Proof

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.

## Bake

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.