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Flax Seed Whole Wheat - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Flax Seed Whole Wheat

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  • Flax Seed Whole Wheat

    I completely forgot to do everything I had agreed the last time I made whole grain bread. I specifically did not:

    1. Soak the grains overnight
    2. Wrap the proofing bread in a plastic bag
    3. Turn off convection

    Darn. I did immediately wrap the loaf in linen the moment it came out of the oven, and I hydrated the dough more. Both of which helped. The crust was very crunchy, but not too, too much. The flax seeds have a nice flavor, and I used the fresh Ball Mill flour.

    40% KA GP
    40% whole wheat
    20% whole rye
    10% whole flax seeds
    74% hydration (70% for the flours and 4% for the extra seeds).

    I promise to follow steps 1-3 next time. :-)
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Flax Seed Whole Wheat

    The flax seeds will also be more digestible, and thus better for you, if you soak them overnight.

    It still looks good, even though you didn't do all those things!
    Elizabeth

    http://www.fornobravo.com/forum/f8/e...html#post41545

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    • #3
      Re: Flax Seed Whole Wheat

      James, did it pass the 'family' test - are they eating it???

      Annie
      "It's not because things are difficult that we do not dare, it's because we do not dare that things are difficult." ~ Seneca

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