This made a very nice bread. I was remiss in doing the write-up though and this is coming months after the actual baking, so some of the details are a little fuzzy. I'll do my best to incorporate any notes and changes I made, but I may need to come back and update this the next time I make it.

Flaxseed Sourdough

Slightly adapted from Northwest Sourdough

Ingredients

Flax Mixture

• 85g flax seeds
• 311mL water

Dough

• 450g hard (strong/high grade/bread) whole wheat flour
• 113g ripe/fed sourdough starter (100% hydration)
• 340g water
• 16g coarse sea salt
• 280g all-purpose flour

Directions

1. Be sure to feed your starter at least once (and preferably two or three times) before starting. It should be nice and active!
2. Toast the flax seeds until the pop/jump.
3. Immediately add the water and set aside to cool.
4. In a large bowl, combine the whole wheat flour, starter, and water and mix well.
5. Cover and set aside to autolyse for 30-60 minutes.
6. Mix in the salt and the flax-water mixture.
7. Work in the all-purpose flour.
8. Cover and ferment at room temperature for 8-12 hours (depending on the temperature of your room). Stretch the dough a few times during fermentation if possible.
9. Divide the dough into two equal portions and round each portion. Cover and rest for 20-30 minutes.
10. Shape each portion into a loaf (use water on hands and bench as necessary) and place each loaf into a floured banneton to proof.
11. Cover and proof in fridge for 10-14 hours (or at room temperature for 2-4 hours, but I prefer a cold proof).
12. Preheat oven to 230°C (450°F).
13. Grease a baking sheet and sprinkle with cornmeal.
14. Once the oven is preheated, place a pan of boiling water on the bottom rack.
15. Turn the loaves out onto the prepared pan and slash the tops as desired.
16. Bake on middle rack of oven at 230°C (450°F) for 15-20 minutes (until the crust starts to develop some good colour.
17. Remove water pan and reduce heat to 200°C (400°F) and bake for another 10-20 minutes. (Loaves should sound hollow when bottom is tapped.)
18. Turn oven off and leave loaves inside for 10 minutes.
19. Remove from oven and transfer to wire racks to cool.