Sourdough Boule w/ Flax & Sunflower Seeds

A new bread for a new season. This bread is a keeper… nice crunchy crust and an airy, chewy crumb. The seeds added some nice texture too! I used the same recipe as in my previous post on rye pain au levain but shaped it differently and exchanged the rye flour for equal parts flax and sunflower seeds. I made one large boule and baked it for 52 minutes (internal temperature reached 206 degrees F).

I experienced the same problem w/ the bread bursting at the seams and distorting the shape from the excellent oven spring. Next time I’ll try making 2 smaller loaves to see if this resolves the problem.

sourdough boule with flax and sunflower seeds1

sourdough boule with flax and sunflower seeds2

Happy baking…

Bruno

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