Full Sized Seeded Sourdough Loaf
A slightly larger sourdough loaf with a mixture of whole wheat and white flour as well as a great mixture of seeds.
Ingredients
Levain:
- 20 g sourdough starter
- 40 g bread flour
- 40 g water
Autolyse:
- 320 g bread flour
- 80 g whole wheat flour
- 280 g water
Seed soaker:
- 1 tbsp flax seed
- 10 g warm water
First Mix:
- 1.5 tsp salt
- 10 g water
Second Mix:
- 1.5 tbsp sunflower seeds
- 1.5 tbsp pumpkin seeds
Instructions
- First thing in the morning around 8 am combine the levain ingredients in a small jar or bowl. Cover and leave to rise for 5 hours until the levain is bubbly and risen.
- At noon (an hour before your levain is ready) combine the autolyse ingredients in a large bowl. Mix the dough by hand until there’s no dry flour left and then cover the bowl and let it sit for an hour.
- While the autolyse is sitting combine the seed soaker ingredients in a small bowl.
- At 1 pm add the levain, salt and 10 g of water to the autolyse and mix by hand by stretching and folding the dough repeatedly until the levain is combined with the dough. Cover the dough and let it sit for half an hour.
- Add the ingredients for the second mix as well as the seed soaker to the dough mixture and stretch and fold the dough to incorporate the seeds into the dough. It doesn’t need to be fully combined at this point because you’ll keep stretching and folding it over the next couple hours. Cover the dough and let it sit for another half hour.
- Stretch and fold the dough every half hour for the next two hours (4 sets of stretches and folds). For each set you want to stretch the edge of the dough up and out and then fold it over onto the dough, repeat this for each side (i.e. four folds).
- Once the stretching and folding is done (it should be around 4 pm now) leave the dough covered for 2 and a half hours for the bulk rise.
- At about 6:30 once the dough has risen nicely and you can see bubbles in the dough it’s time to start shaping the bread. Dust the counter with flour and tip the dough onto the counter and shape into a round. Let it sit uncovered for 10 minutes.
- After it’s rested shape the dough into a loaf following the video demonstration shown in this post or using your favorite method. Then place the dough seam side up in a banneton or in a loaf pan lined with a clean kitchen cloth. Cover the loaf and place it in the fridge overnight.
- The next morning place a dutch oven in the oven and preheat to 450°F for 45 minutes.
- Once the oven is hot take the dough out of the fridge. Flip it out onto a piece of parchment paper, dust with flour and then score your loaf.
- Place the dough in the dutch oven and bake covered for 25 minutes. Uncover the dough and let it bake for another 15 - 20 minutes until the crust is dark golden brown. Remove and let it cool for an hour before slicing.