Rye and flaxseed bread

This is a simple bread. Easy to make, it doesn't take so long to rise, the dough is quite easy to work with and the result is amazing. I baked this bread this afternoon and it was full of nice surprises. First of all, it raised beautifully in bannetons and then, in the oven the loafs made impressive ears. The first 15 minutes I took a chair and stayed in front of the oven to see with my own eyes how they were opening and extending. Very exciting experience and I can declare it as being the bread with the biggest ear I've ever made. As for the taste, there is no need to tell you that is fantastic.... I'll just tell you DO IT at home!

• 400g rye flour 
• 320g water
• 20g white sourdough, 100% hydration

• 100g Flaxseed  
• 300g water 

• 400g whole wheat flour 
• 200g rye flour
• 130g water 
• 18g salt 
• 15g yeast
• 740g the above preferment 
• 400g soaker

Directions:

1. Place all ingredients for the preferment in a bowl and mix until you get them well incorporated.  Cover the bowl with a lid and leave it at room temperature over night for 14-16 hours. 
2. Immediately after, put the flax seeds to soak, by pouring cold water over them. Also, cover the bowl with foil or a lid. 
3. Add all ingredients and mix with a standing mixer for 3 minutes to well incorporate them and then increase to the second speed and continue to mix for 10 minutes.
4. Let the dough stay covered with a lid for the bulk fermentation for 45 minutes. (no stretch and fold needed)
5. Take out the dough and shape 2 loafs. Place them in floured bannetons and leave them to rise in a warm place for 50 minutes covered with a towel. 
6. Preheat the oven immediately after at 250ºC with a baking stone inside and a pan with lava stones under . 
7. Score the loafs with a blade.
8. Slide the loafs on the hot baking stone from the oven and pour 200ml of hot water over hot stones from the pan. 
9. Bake for the first 15 minutes at 250ºC and then reduce to 230ºC for another 30 minutes. 
10. Take out the breads and place them on a rack to cool.

This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 233-234.