Finally I am beginning to feel better and my math test is over. So, I am making more bread.
I have been making the Tartine loaves for a while now. With the exception of a problem
last week (which I am looking into), I have had a lot of success with it. So I decided to try making it with toasted flax seeds. Flax seeds are awesome. I have a genetic predisposition to high cholesterol and taking flax oil or eating flax seeds helps keep it down. Furthermore, toasted flax seeds have a wonderful nutty flavor. So I decided to incorporate about 1/3 of a cup of toasted flax seeds into my 70% whole wheat loaf. I posted the recipe
here. I will post pictures when it comes out of the oven tomorrow morning.
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| Near the Last Turn |
One of my sheets ripped recently. We washed it and cut it up and I floured it and used it to line the loaf pan that served as the proofing basket for this bread. My shaping technique is still rather poor, especially when forming batards.
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| Bread Proofing |
Update 04/30/11: Bread came out
fairly well. Updates
here.
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| Lovely Crust |
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