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Question on Flax - 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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Question on Flax

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  • Question on Flax

    Hi,

    I'm new to this forum, and relatively new to pizza making. I've been doing it at home with no direction for about 6 months, and recently got the Forno Bravo ebook. Last night we FINALLY made a pizza to put all local pizza places to shame following the ebook's recipe exactly, along with some "00" Italian flour we purchased. Now I want to expand on this and make it healthier so we can have it more often.

    Does anyone have experience with using flax in the dough recipe? How much can you add without changing the characteristics of the dough, especially elasticity and formation of bubbles? I would be using Hodgson Mills flax. Thanks for your help, and I'll be sure to upload some recipes as I perfect it!!


  • #2
    Re: Question on Flax

    Just try it! Start at 5% and increase by 5% until something happens that you don't like. You can probably go to 15 to 20% without significant problems. You MAY need to raise your hydration a bit if you are not making wet dough (say 68% or higher). I would expect it to make the dough a bit more fragile (easy to tear and less extensible). You could also try putting flax seeds in the dough if you want. Just be sure to soak the seeds overnight before you mix them into the dough (about equal valumes of seeds and water). The seeds will make an interesting jelly like substance. If you don't soak they the seeds will pull water from the dough. I think you will be able to pull a decent crust but the seeds MIGHT be a problem if you like your crust really thin.

    Good Luck!
    Jay

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    • #3
      Re: Question on Flax

      Thanks! Tried it for the first time yesterday. Used 10% (by weight) ground flaxseed meal. Did not pre-hydrate. There was a touch of nuttiness to the dough, but otherwise the taste was not too affected. The elasticity was what suffered the most. There was a noticeable drop, which I was able to work with but definitely a little trickier. I do feel, however, that since there are such great health benefits, I can eat pizza more frequently without guilt! Thanks for your help; I MAY try 15% but that would be tough...

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