Preparation

• Refresh the sourdough as usual, take 75 grams, and let it double in volume, well covered.

  When the sourdough is ready, place it in a mixer (or bowl), add the sifted flours, 3/4 of the water, and mix coarsely. Cover and let rest for about 30 minutes for autolysis.

  After half an hour, add the rest of the water, salt, sugar, flax and sesame seeds (about 2 tablespoons each), and seed oil. Work it until the dough is well combined (about 10 minutes by hand; a bit less with a mixer). The dough should be firm and compact but not hard. If necessary, you can add another tablespoon of water. Seal with plastic wrap and let it rest for 60 minutes. After an hour, gently turn the dough onto a floured work surface. Flatten it gently to form a kind of rectangle. Roll the sheet on itself from the longer side of the “rectangle” to obtain a cylinder. Now position the cylinder vertically in front of you and roll it again on itself. This operation gives strength and structure to the dough for a better final product. By slightly working it with your hands, stretch it into a cylinder and place it in a loaf pan lined with parchment paper. Cover well and let it rise until it doubles. When it has risen, preheat the oven to 392°F and bring it to temperature. Bake the loaf in the middle rack for about 60 minutes with gas oven and bottom heat only; a bit less with electric oven and top and bottom heat.

  When the loaf is well puffed and evenly golden, remove it from the oven and let it cool for about an hour. Then we can slice and toast it.

  To toast: slice the loaf and place the slices on one or more baking trays with parchment paper. The ideal thickness is about 1/4 inch or thinner, as convenient. Turn the oven to the lowest setting and let them toast for 50 minutes, turning the slices occasionally. After 50 minutes, take out the slices and toast the second tray. In the meantime, the already toasted slices will cool and dry further, losing more moisture and becoming just the right crispiness.

  Store them in bags or containers to preserve freshness.

  Procedure with brewer’s yeast We will make a direct dough without pre-ferment. The quantities of the flours, water, and all other ingredients remain the same as those indicated for sourdough.

  In a large bowl or mixer, dissolve 5 grams of fresh brewer’s yeast with a tablespoon of water. Add the sifted flours and more than half of the water. Mix coarsely, cover, let rest for 30 minutes. After this time, add fine salt, seeds, the rest of the water, sugar, and seed oil. Knead the ingredients for at least 10 minutes or until a compact, firm but easy to work dough is formed (if necessary, add a few more tablespoons of water). Let the dough rest, well covered, for only 30 minutes, then proceed to give strength and structure to the dough as described above.