Pão de Centeio com Massa Madre e Linhaça

Name: Pão de Centeio com Massa Madre e Linhaça
Cuisine: Portugal
Ingredients: 220 g Active rye sourdough starter (100%); 400 g Medium rye flour; 250 g Strong white flour; 420–450 ml Lukewarm water; 12 g Sea salt; 60 g Linseed (flaxseed)

A recipe from Portugal.

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Pão de Centeio com Massa Madre e Linhaça

Nutrition (per serving)

255Calories

9 gProtein

46 gCarbs

6 gFat

2 gSugar

590 mgSalt

Ingredients

220 g Active rye sourdough starter (100%)
400 g Medium rye flour
250 g Strong white flour
420–450 ml Lukewarm water
12 g Sea salt
60 g Linseed (flaxseed)

Method

Mix active starter with 400 ml lukewarm water until dissolved. Add rye flour, white flour and half the linseed. Mix to shaggy dough. Rest (autolyse) 45 minutes.
Add salt + remaining water (20–50 ml). Knead 8–10 minutes (very sticky — wet hands). Add remaining linseed in last 2 minutes.
Bulk ferment covered 4–6 hours at 24–26 °C with 3–4 stretch & folds first 2 hours. Dough should rise ≈70–90% and feel airy.
Shape into tight boule or batard. Place seam-up in floured banneton with extra linseed on bottom. Proof 2–4 hours room temp or overnight fridge.
Preheat oven 250 °C with Dutch oven. Slash loaf deeply. Bake covered 25 minutes, uncovered 20–25 minutes until 97–99 °C internal and crust dark. Cool ≥3 hours.