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    Best Sourdough Bread with Flaxseeds

    Best Sourdough Bread with Flaxseeds

    Crispy singing crust with healthy flaxseeds

    This is the best sourdough bread I made so far! The crust sings beautifully - such a great sound means perfectly baked bread. I added healthy flaxseeds for extra nutrition and a wonderful nutty flavor.

    I don't buy bread anymore because I make this incredible sourdough at home. Using the "stitching" technique for shaping and allowing optional overnight proofing in the fridge, this bread develops amazing flavor and texture. The crust is crispy and singing, the inside soft with a perfect crumb. You can follow along with the video below!

    Watch how to make the best sourdough with flaxseeds!

    Ingredients

    • 230 ml Water(1 cup)
    • 60 g Sourdough Starter(active and bubbly)
    • 340 g Bread Flour(2¾ cups, plus extra for dusting)
    • 15 g Flaxseeds(2 tbsp, crushed or whole)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix dough: Combine 230ml water with 60g active sourdough starter and mix. Add 340g bread flour, 15g flaxseeds (crushed or whole), and 6g salt. Mix until no dry flour remains - just mix, no kneading needed.
    2. 2
      First rest and fold: Cover and rest 40 minutes. With wet hand, stretch and fold 4 sides to center. Lift dough and slap back down ("lift and slap" technique).
      Timer Available:First Rest (40:00)
    3. 3
      Second rest and fold: Cover and rest 40 minutes. Repeat: stretch and fold 4 sides, then lift and slap.
      Timer Available:Second Rest (40:00)
    4. 4
      Third rest and fold: Cover and rest 40 minutes. One last stretch and fold - dough should be very elastic. Lift and slap for good measure.
      Timer Available:Third Rest (40:00)
    5. 5
      Bulk fermentation: Let dough rise until doubled in size, 2-3 hours at room temperature. Should be full of bubbles.
    6. 6
      Pre-shape: With wet hands, tuck dough under itself to tighten surface. Leave uncovered 30 minutes to rest.
      Timer Available:Pre-shape Rest (30:00)
    7. 7
      Final shape: Sprinkle flour on dough and banneton. Flip dough, stretch into rectangle, fold sides following the stitching technique, and roll tightly. Place seam-side up in banneton. Stitch the seam and sprinkle flour on top. Cover.
    8. 8
      Final proof: Proof overnight in fridge, or 1 hour on counter. Test readiness - finger should bounce back slowly. Flip onto parchment seam-side down, dust with flour, and score with sharp blade.
    9. 9
      Bake: Sprinkle water around bread. Cover with tray and bake at 450°F (230°C) for 25 minutes. Remove top tray and bake uncovered at 390°F (200°C) for 10 more minutes until crispy and golden.
      450°F (230°C), then 390°F (200°C)
      Timer Available:Baking Time (35:00)
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    Listen to the bread sing! That crispy sound is music to my ears. The flaxseeds add such a wonderful nutty flavor and make this bread even healthier. Such a great loaf - perfectly baked with beautiful texture and flavor!

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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