I've done enough bread write-ups at this point that I'm not going to worry about being super detailed here. These recipes are mostly here for me -- I'm not really writing for an audience -- and I already know how to make bread.

Honey-Oat Flax Sourdough

From Sourdough Companion

Ingredients

• 394g all-purpose flour¹
• 58g quick oats
• 22g ground flax seed
• 7g coarse sea salt
• 263mL water
• 88g (100% hydration) ripe/active sourdough starter
• 20g honey

Directions

1. Combine flour, oats, flax, and salt and mix well.
2. Make a well in the centre and pour in the water, starter, and honey.
3. Gradually mix the dry ingredients into the wet, working from the centre outward.
4. Cover and ferment at room temperature for 4-8 hours, stretching every hour or two.
5. Shape into a loaf and place in a floured banneton.
6. Proof in fridge for ~12 hours.
7. Preheat oven to 250°C (475°F).
8. Grease a baking sheet and sprinkle with cornmeal.
9. Turn loaf out onto prepared baking sheet, wet top crust, and slash the top as desired.
10. Place a pan of boiling water on bottom rack of oven.
11. Bake bread at 250°C (475°F) on middle rack for 15 minutes.
12. Reduce temperature to 180°C (350°F) and bake for another 10 minutes or so.
13. When bread sounds done, turn off oven and leave bread inside for 10 minutes.
14. Remove from oven and transfer to wire rack to cool.

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¹ Normally I would've used hard whole wheat flour here, but I was a) running low on flour and b) running low on time. If using whole wheat flour, I would've wanted to have mixed the flour and water the night before and then added the starter and other ingredients the next morning. Seeing as I didn't have time for that and I was a little low on whole wheat flour anyway, I opted to use white flour for this bread. ^Back