my bread, a work in progress. (70% whole wheat, flax, sesame and love) updated with pics

ok,

so far i´ve had a couple of successes, especially the last couple of loaves (where i omitted the flex and sesame seeds which i thought complicated matters!) 

now on the road to the stable recipe i´m making some changes, first off i will use less gluten rich flour and only whole wheat flour (spelt is too expensive and until i start using the rye starter i´m gonna stick with whole wheat)

i would like to add some olive oil to the recipe to help conserve the loaves and then also make bigger loaves (as i figure the pans i have are too big for what i´m putting inside and i want more bread anyway ;O)

so the revised recipe is:

• 300g white wheat gluten rich flour (30%)
• 700g whole wheat flour (70%)
• 700g water (70% hydration) / 68% (in case of adding olive oil)
• 20g olive oil (2%)
• 16g salt 1.6% / 20g 2% (depending weather or not i use the seeds)
• 2og instant dry yeast 2%
• 60g flax and sesame seeds 6% (after a night´s soak in 100 gram water)
• total flour 1kg (100%)

the poolish

• 200g whole wheat flour (20%)
• 200 g water
• 4 g yeast (20%)
• 60g soaked flax and sesame mix (possibly washed, possibly only in final mix and not in poolish)

so that leaves for the final dough

• 500g whole wheat flour
• 300g white gluten rich flour
• 500g water
• 16g salt
• 16g yeast
• 20g olive oil

now, i don´t know if it will make any difference but i would like to try to put the flax seeds in the poolish, thus making the whole thing a little less sticky (and/or to wash the flax seeds before incorporating them?) 

i´ve opened a thread about the olive oil and flax seeds but for now i´m thinking 2% olive oil instead of 2% water (we´ll see what you guys say first...)

UPDATE:

OK, so while actually doing it i made small changes again but all for the best!

i flavord the water with onion and added less seeds in total (only 4% instead of 6) i put them in dry with the flour which made the whole thing drier (unless i miscalculated something on the way) so i added just a little bit more water.

i kneaded by hand about 18m and left it to rise, while it was rising i made 4 stretch and folds which felt strange because the dough was drier then until now and wasn´t sticking to it self (im making the S&F inside the bowl, gathering some from under and sticking it back on top)

i shaped them the best i could and left them to grow (i think i over did it... almost didn´t have any oven spring but they were already quite big so i was pleased anyway) when i first put the dough in the pens it was almost filing the pen. and after growing it went out of the pen... this amount is probably too much for these pens.

this time i put it 15m in the oven on max (gas level 6) and then took it down for another 30-35m at gas level 5 (that´s suposed to be 190C) and then took it out of the pen and another couple of minutes before opening the oven and leaving the loaves inside to cool.

i managed to burn the underside again, i don´t know why that happens but i´m trying to aliminate the problem by lowering the temps... we´ll see in the next bake.

they came out lovely though, apart of the burned bottom there was another problem with the crumb, its a little "loose" im not sure how to explain that but i think it has to do with my bad shaping technique...

the bread: