Flaxseed Sourdough Bread｜Turkish BEMTAT ORGANIC FLOUR

Sourdough bread made with flour, water and salt only.
There is no commercial yeast.
It is a naturally fermented bread containing the natural fermented Levain.

Turkish Organic Strong Flour (BEMTAT) is used.
Organic bread. (๑•᎑•๑)

To make flaxseed sourdough bread,
I bought roasted flaxseed at emart(in south korea), which had a lot of rancid flavor.

Be sure to check out when you buy flaxseed!
(Beware of roasted flaxseed that get rancid!)

If it was really sweet flavored flaxseed, it would have been quite delicious bread.
This bread was a little unfortunate.

Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.

■ Click the Subtitle button → Subtitles will be displayed in the video.
■ How to make Levain
→    • DAY 1｜Sourdough Starter｜Start with Rye and...  

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

■ Dough Formulation｜1 loaf : 436 g
B's(%): 84%, Tr(g): 168g Water (before salt, 150g water + after salt, 18g water)
B's(%): 20%, Tr(g): 40g Levain (Leaven)
B's(%): 100%, Tr(g): 200g Turkish Organic Strong Flour (BEMTAT)
B's(%): 12%, Tr(g): 24g Roasted Flaxseed (Use freshly roasted flaxseed!)
B's(%): 2%, Tr(g): 4g Salt

■ Process | Room Temperature : 24℃
1. Put 150g (30℃) of water into the bowl.
2. Put the Levain and Mix evenly.
3. After adding BEMTAT flour, and roasted flaxseed,
Mix evenly until the flour is invisible (dough temperature : 26°C).
4. 40 minutes of rest at room temperature | Autolyze
5. Add salt and add 18g of water and mix by hand.
6. After 1 hour and 30 minutes of rest, the first fold (folding)
7. After that, fermentation at room temperature : 2 hours
8. refrigerated fermentation : 2℃, 9 hours
9. After removing dough from refrigerator,
it is left at room temperature for 2 hours : Dough temperature rises 18 ℃
10. Fold the dough lightly and round it.
11. Rest at room temperature for 40 minutes.
12. After shaping,
     panning the dough in Banneton.
13. Second fermentation : 2 hours at room temperature
14. Preheat oven.
Oven temperature is raised as high as possible during the second fermentation to preheat
(my oven maximum temperature 250℃)
Preheat the lodge in a fully-heated oven for at least 20 minutes.(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
15. Cut the second fermented dough surface with a knife(use coupe knife).
16. Put the dough into the preheated lodge 10-inch combo cooker floor
17. Cover the lid of the lodge 10-inch combo cooker.
18. Put it in the oven
19. After baking for 35 minutes,
remove the lid of lodge and continue baking for 5 minutes
     (40 minutes baking in total)

■ Caution: Always be careful when using the oven or lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)

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#OrganicBread
#OrganicFlour
#BEMTAT
#Levain
#NoKneadBread
#HowtoMakeCountryBread