Last weekend I thought about trying another shape for my loaves then the normal round boules or slender batards. I felt that it was time to bring some geometry in my kitchen and try to shape some triangles.
That the dough should contain 30% whole wheat flour, flax seeds and a poolish I had already decided the night before. A not to wet dough, perfect to test a new shape.
To shape the triangle, I preshape round loaves, let them rest for some time and then I flatten their sides and fold this “wings to the middle of the bread. That created a bread with the perfect triangle shape.
And the taste of the triangle is good, too. The flaxseeds adds a nutty flavor and the poolish give some complexity to the aroma of the bread. The crust is crisp and the crumb is open. A good bread for my lunch breaks!
