I think I have the magic ratio, finally.
1: Water
+ 2.00 ~2.25: Whole Wheat Flour
≥ 0.25: Ground Flax Seed {I think this is where you can add "whatever"}
+ 1 Tbsp: Fig butter
+ 2 Tbsp: Extra Virgin Olive Oil
+ generous salt
+ ~1/2 packet yeast
Let the yeast feast on
1:Water
1:Flour,
1tbsp olive oil
generous salt and the fig butter. (they like fig butter! It's basically food for the yeast. I couldn't taste it in the bread probably because the yeast ate it all.)
The feasting period ends with a warmish bubbly looking liquidy flour. Add the rest of the flour and extras and knead till
your arms fall off the dough is not sticky but slightly tacky. Use the rest of the oil while kneading the dough.
Let the dough rest for 2-3 hours. (Up to 12 hours if you want to intensify the sour taste. I didn't have any patience today and allowed just 2 hours before I harvested the dough for the next phase.)
Punch it down, knead, shape and put in loaf pans.
Cover the loaf pan with an aluminium foil tent as a lid.
Put it in the oven. Let it sit for 30 more minutes.
Turn on the oven and set the temperature to 350-375 deg F.
Bake the loaf covered for around 30 minutes
Uncover, spray the bread with water and bake for 20~30 more minutes.
Let the bread cool (gluttons will be tempted to slice whiles it's still hot. I did! The result is super delicious but the bread is kind of wet and doughy with the water vapour and not like what you would expect from bread).
Slice after cooling. Spread speculoos paste or butter generously on slices and Enjoy!
Mission 5 accomplished! *
===
\*Ref:
(e:tinypliny,55637)
PS: The pizza I made alongside this bread was an unmitigated disaster. The less said about it the better.
I was porting over some i2 textbling updates but hadn't tested it. I believe it works just like in i2.