Comments on: Rustic Flax Seed-Currant Bread http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/ Notes from my kitchen, in which I bake bread and raise a few other matters Wed, 20 Aug 2008 13:27:59 +0000 http://wordpress.org/?v=2.6.1 By: Riana http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-1752 Riana Thu, 20 Dec 2007 17:00:27 +0000 http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-1752 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! 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 http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-775 Susan Sat, 20 Oct 2007 14:39:09 +0000 http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-775 Gena Lora, you are so kind, and I love to be stumbled upon. Gena Lora, you are so kind, and I love to be stumbled upon.

]]> By: Gena Lora http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-749 Gena Lora Wed, 17 Oct 2007 13:49:58 +0000 http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-749 This is the best site I have ever stumbled upon!!! This is the best site I have ever stumbled upon!!!

]]> By: ejm http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-664 ejm Sat, 29 Sep 2007 23:41:27 +0000 http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-664 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 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 http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-660 Susan Sat, 29 Sep 2007 17:42:34 +0000 http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-660 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. 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.

]]> By: MyKitchenInHalfCups http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-655 MyKitchenInHalfCups Fri, 28 Sep 2007 18:20:52 +0000 http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-655 I enjoy flax seeds and it's fairly common for me to put them in most of my breads. Might have to give this a spin. I enjoy flax seeds and it’s fairly common for me to put them in most of my breads. Might have to give this a spin.

]]> By: ejm http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-647 ejm Thu, 27 Sep 2007 17:14:53 +0000 http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-647 I love currants and flax seed! (Hmmm, do you think that might mean I'll dislike the bread made with them? ;-)) I am particularly impressed with the holey texture. This is what my husband is REALLY wanting from the bread I bake and I have never quite achieved it. Even when I do get the varied sizes of holes, the crumb is still quite moist and somewhat heavy. I bake it til the internal temperature is around 210-215F... He thinks that I am baking at too high a temperature and creating a barrier for the inside. Any thoughts? I usually preheat (with a stone) to 500F and then immediately turn the oven down to 400F when putting the bread in. I never spray the oven but always liberally spray the loaves with water. -Elizabeth I love currants and flax seed! (Hmmm, do you think that might mean I’ll dislike the bread made with them? ;-))

I am particularly impressed with the holey texture. This is what my husband is REALLY wanting from the bread I bake and I have never quite achieved it. Even when I do get the varied sizes of holes, the crumb is still quite moist and somewhat heavy. I bake it til the internal temperature is around 210-215F…

He thinks that I am baking at too high a temperature and creating a barrier for the inside. Any thoughts?

I usually preheat (with a stone) to 500F and then immediately turn the oven down to 400F when putting the bread in. I never spray the oven but always liberally spray the loaves with water.

-Elizabeth

]]> By: Susan http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-644 Susan Thu, 27 Sep 2007 15:26:06 +0000 http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-644 Nils: Yes, runny honey could be a bit messy, but if you cut the slices thicker, or horizontally, you should be able to get slices without holes that go all the way through. I really love the way this tastes with just a bit of honey. Lewis: Thank you for the kind words and welcome to my blog! Nils: Yes, runny honey could be a bit messy, but if you cut the slices thicker, or horizontally, you should be able to get slices without holes that go all the way through. I really love the way this tastes with just a bit of honey.

Lewis: Thank you for the kind words and welcome to my blog!

]]> By: Lewis http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-632 Lewis Wed, 26 Sep 2007 13:18:39 +0000 http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-632 I just dropped by to check out your sight. You are absolutely amazing! The techniques in your bread making are truly expert! Isn't bread wonderful?!?! The way it brings together strangers and families and unites cultures. I simply love everything there is about bread and the role it plays in our lives. I will definitely be dropping in from time to time to see what you have baking up :) Lewis Table Bread http://www.tablebread.blogspot.com I just dropped by to check out your sight. You are absolutely amazing! The techniques in your bread making are truly expert!
Isn’t bread wonderful?!?! The way it brings together strangers and families and unites cultures. I simply love everything there is about bread and the role it plays in our lives.
I will definitely be dropping in from time to time to see what you have baking up :)

Lewis
Table Bread
http://www.tablebread.blogspot.com

]]> By: Nils http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-621 Nils Mon, 24 Sep 2007 22:28:18 +0000 http://www.wildyeastblog.com/2007/09/24/flaxseed-currant/#comment-621 Those look very yummy indeed. I can imagine that they were excellent. Would runny honey be a faux-pas because of the large holes in the crumb? Regards, Nils Those look very yummy indeed. I can imagine that they were excellent. Would runny honey be a faux-pas because of the large holes in the crumb?

Regards,
Nils

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