A variation of my final flax seed recipe (https://www.thefreshloaf.com/node/76368/flaxseed-sourdough-bread). 20% LM as an alternative of entire rye sourdough, elevated the quantity of flaxseeds by 1%-2% (beaker proportion), elevated the general hydration by 10% (baker proportion).

Initially I simply wished to match 3 totally different shaping strategies: ciabatta (no shaping, no rigidity), fold and roll (some rigidity) and stitching (extra rigidity than simply fold and roll). Sadly not every little thing labored as deliberate. The experiment can be repeated quickly.

Sadly I used to be not affected person sufficient with the ciabatta. Baked it a bit too early, perhaps additionally some small errors whereas dividing and transferring the dough. The crumb shouldn’t be precisely as anticipated, however okay:

Fold and roll, crumb shot (needs to be extra open than stitching):

Stitching, crumb shot (scoring was a bit too shallow):