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BBB ~ Flaxseed and Plum Ciabatti-Style Loaves

Well, not exactly … no plums or prunes here but there were gorgeous dried black olives.  Perfect for wine and cheese!  Really this was astronomically wonderful.

Maybe not the world's most beautiful to look at but fabulous in the mouth!

Maybe not the world’s most beautiful to look at but fabulous in the mouth!

Cathy posting at Bread Experience is our hosting Kitchen of the Month with a recipe from the San Francisco Baking Institute.   I love this flaxseed soaker.  The whole flax seeds come through in the baked bread soft enough to give the bread a slight crunch between the teeth.  I believe the softening of the flax seeds would make them as digestible as ground flax meal.   While I’m in love with this bread made with the dried olives, I know there are innumerable combinations of fruits, nuts and olives that would create fabulous combinations.  Next time we have company, I’m making this with apricots and walnuts or with figs and walnuts.

Flaxseed and Plum Ciabatti-Style Loaves

Flaxseed soaker:

48 grams flax seeds

72 grams water

Mix all ingredients until well incorporated, cover and set aside. Let it sit for at least one hour.

Poolish:

125 grams bread flour

125 grams water

pinch of instant yeast

Mix all ingredients until well incorporated with D.D.T. of 70°F. Allow to ferment 12 – 14 hours at room temperature (65 -70°F)

Final Dough:

300 grams unbleached all-purpose flour, 1/2 white whole wheat

50 grams coarsely milled whole wheat flour

25 grams coarsely milled whole rye flour

278 grams water

10 grams salt

84 grams prunes, used dried black olives

2 grams instant yeast, 1/2 teaspoon

Directions: Hand Mix Mix together all the ingredients except the flax seeds, and plums. Once everything is thoroughly incorporated, mix in flax soaker and dried plums. Transfer the dough into an oiled container. Dough Temperature: 76-78°F First Fermentation: a total of 3 hours with 3 folds 45 minutes at room temperature; fold 45 minutes at room temperature; fold 45 minutes at room temperature; fold Divide: I made two loaves.  I placed the shaped dough on ovals of parchment paper.

Parchment paper on the right is darker because I'd used it for baking biscuits earlier.

Parchment paper on the right is darker because I’d used it for baking biscuits earlier.

Rest : 20 minutes at room temperature

Bake:  450°F with 2 seconds of steam. Bake for 20 minutes. Vent an additional 10 minutes. (directions for a deck oven ~ my dream).
Bake:  Preheated 450° oven with baking stone.
Slide ovals of parchment paper onto a preheated baking stone.  I used a preheated cast iron casserole pan and poured ice water into it when the bread went into the oven.  I baked for 15 minutes at 450°; turned the loaves and continued baking another 15 minutes at 430° convection.
So tempting to slice but the amount of whole grains told me I needed to allow this to really cool.

So tempting to slice but the amount of whole grains told me I needed to allow this to really cool.

We almost had gone through both these loaves before I caught the all important crumb shot.
Oh my it just occurs to me that figs would be wonderful in this bread.

Oh my it just occurs to me that figs would be wonderful in this bread.

I really encourage you bake this one.  Go fruit or olive or something none of use has thought of but bake it you should. As always, Cathy will have the round-up of Buddies at the end of the month.  Don’t know how to be a buddy and earn a buddy badge (more important have a great loaf)?  Check out her post.  Check out all the other Babes baking this month, list is on the right side bar.

Thank you immensely for this one Cathy. This is going to often be on our evening cheese plate with wine.