Wheat Sourdough Bread with Flax Seeds (Overnight Ferment)

This wheat sourdough bread with flax seeds goes through an overnight fermentation in the fridge, which makes the crumb especially airy. It bakes with steam: 15 minutes at 250 °C and another 15-25 minutes at 220-230 °C. I recommend it, it's really delicious with flax seeds.

Wheat Sourdough Bread with Flax Seeds

Yeast-free wheat sourdough bread with flax seeds and overnight fermentation in the fridge.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Rising time 10 hours hrs

Total Time 11 hours hrs 5 minutes mins

Servings: 1 loaf

Ingredients Method Notes

Ingredients

  

• 202 g activated starter
• 200 ml water
• 382 g wheat flour
• 10 g salt
• 50 g flax seeds

Method

 

1. Mix the active starter with the water using a spatula until it's soapy in texture.
2. Add the flour and knead the dough with a stand mixer's dough hook for a couple of minutes. Let it rest for 20 minutes for autolyse.
3. Add the salt and flax seeds and knead with the same hook for another 5 minutes.
4. Shape the dough into a ball and leave it in a warm place for a couple of hours to ferment, giving it a stretch and fold during that time.
5. Refrigerate the dough ball for about 8 hours. In the morning, score it with a disposable blade and preheat the oven to 250 °C.
   
6. Place a baking sheet on the rack below. Put the bread in the oven, pour half a cup of boiling water into the pan below and bake for 5 minutes.
7. Open the oven, mist the bread and the oven walls well with water to create steam, close the door and bake for another 10 minutes.
8. Lower the temperature to 220-230 °C and finish baking for another 15-25 minutes.
9. Let the finished bread cool completely before slicing.
   

Notes

Thanks to the overnight fermentation, this bread turns out especially airy.

Tips

• A disposable blade is the easiest way to score the bread.
• Overnight fermentation in the fridge (about 8 hours) makes the crumb noticeably airier.
• Steam is created twice: half a cup of boiling water in the pan, then a water spray 5 minutes into baking.