should I soak? | The Fresh Loaf

Hi.

I'm making a bread with flax in.

60% WW

40% T65

83% H20 (this is counting added water for seeds)

2% flax seeds

I added the flax in the flour, then mix etc. ;)

It's in the fridge for bulk now.

My questions are:

I'd like to add more flax seeds to the outside.

How is this done? Before final proof or after? Should I soak the seeds? How long? In what proportion to water?

By MiniOven's suggestion in this post I didn't pre soak the seeds, just added the water (1:1.5)* to total water.

The dough is feeling a little dry I think... Easy to work so far.

Thanks!

*I got this number from this table:

using google translator

Thanks!

basket and they will stick nicely to the dough with no fuss. Oh and don't soak them if the are on the outside.

I wish I had known this a couple of weeks ago. I chose to soak for flax on the outside and it turned into a clumpy mess.

I'll follow your guidance :)

I'll post the result.

cheers

Just so you know...flax has no nutritional value unless it is ground. In other words it passes through your system whole and intact.