Comments on: Rustic Flax Seed-Currant Bread

By: Cranberry Bread with Sunflower Seeds and Rosemary « The Little Baker SF

Cranberry Bread with Sunflower Seeds and Rosemary « The Little Baker SF — Mon, 17 May 2010 00:33:22 +0000

[...] any case, I found a fairly straightforward recipe on Wild Yeast, which I was able to adapt quite easily. It requires a little prep beforehand, i.e. [...]

By: lili

lili — Sat, 27 Mar 2010 11:05:08 +0000

thank

By: lili

lili — Sat, 27 Mar 2010 11:04:14 +0000

???

By: Missy

Missy — Wed, 11 Mar 2009 17:40:22 +0000

Do you have an easy way to convert the measurements into cups, etc? I am fairly new to bread baking and can’t seem to figure out grams? Thanks so much your site is wonderful and your breads look fabulous…can’t wait to try some!!

By: Rhonda

Rhonda — Mon, 17 Nov 2008 04:34:16 +0000

I recently discovered your blog and have been enjoying it very much. I took a bread class from SFBI last Feb. (whole grains and specialty flours) and remember making this wonderful bread. Well…I was inspired by your posting and made it last night for a potluck. It was better than I remembered!

By: Riana

Riana — Thu, 20 Dec 2007 17:00:27 +0000

om gosh, i just started soaking some linseeds with no idea of what to do with them and i have currents left over from making stollen; i am all over this recipe! thank you!

By: Susan

Susan — Sat, 20 Oct 2007 14:39:09 +0000

Gena Lora, you are so kind, and I love to be stumbled upon.

By: Gena Lora

Gena Lora — Wed, 17 Oct 2007 13:49:58 +0000

This is the best site I have ever stumbled upon!!!

By: ejm

ejm — Sat, 29 Sep 2007 23:41:27 +0000

Thanks for the advice, Susan. It’s unlikely that it is not enough water (I’m working on a post about hand-kneading slack dough). I’m thinking it could well be overproofing. Or possibly not developing the gluten enough – I think it unlikely that it is over-developed with my hand mixing and hand kneading.

I often see that my loaf splits in the baking. Also, I daren’t slash any of my loaves – they seem at a risk of falling… I really must have the nerve to bake it earlier than I do. I have been tending to wait til it looks a bit like it is shuddering on the peel.

-Elizabeth

By: Susan

Susan — Sat, 29 Sep 2007 17:42:34 +0000

Elizabeth, I doubt your baking temp is too hot (although it can happen that a too-hot temperature sets the crust too soon and impedes oven spring). In my experience, the keys to a good open crumb are hydrating the dough (adding enough water), developing the gluten enough but not too much, properly steaming the oven, and not overproofing. I do think most people tend to overproof their loaves.

Tanna, I’ll be looking forward to seeing your take on this bread. I think I had a bad experience with flax seeds once which led me to believe I didn’t like them, but I have to admit that several things I’ve had them in recently were pretty darn good.