This software takes the stress out of formula building, I'm digging it plenty.
Mac. or iOS users can also download the .bun file to use on BreadStorm software.
-prepare the two pre-ferments 12 hours previous to dough mixing, Levain starting temperature 27c, poolish 20c, leave both overnight at room temperature
-cook the oatmeal into a porridge, leave covered overnight at room temperature
-prepare the flax soaker, water temp. approx 15c, leave overnight at room temperture
Place all ingrediants except the flax soaker, salt* and yeast* in mixing bowl, mix briefly in low gear, then allow to autolyse for 20 minutes.
( *also at this point, the yeast and salt should be scaled into small cups and hydrated with a very small portion of the water)
After the autolyse period, add the yeast mixture into the bowl, mix for a few revolutions, then add the salt.
Knead in a gentle gear for about five minutes, the dough at this point should be a touch on the firm side. (the flax mixture will soften things up)
With the machine in low gear, spoon the flax soaker in, step by step. Continue mixing until the seed mixture is evenly distrubuted.
Desired final dough temp. 23c
-bulk rest, 70 minutes, with a good stretch and fold at the 40 min. mark.
-divide and lightly round, give a 10 min. intermediate proof (my loaves started out at 650g)
-mold to desired final form and expect a final proof in the 50 minute range
I've peeled the loaves into a 230c oven went with a total bake time of 55 minutes. I released the steam after 10 min. and turned the dial down to 210c.
Originally published 2014 http://joyofgluten.weebly.com/bread-blog-gallery/flaxy-oattype-1050-flour
*Whole wheat flour can be coarsly sieved to substitute for high extraction flour.
For this formula, i use either German 1050 or Swiss Ruchmehl