Small Batch Seeded Sourdough Loaf
Feel free to change of the seed mixture! Flax seeds, chopped nuts and pumpkin seeds are also great!
Ingredients
Levain:
- 15 g ripe starter
- 15 g rye flour
- 15 g bread flour
- 30 g water
Seed Soaker:
- ½ tsp fennel seed
- 2 tsp poppy seeds
- 2 tsp sesame seeds
- 30 g hot water
- Any other combination of seeds you like
Autolyse:
- 250 g white bread flour
- 50 g whole wheat flour
- 190 g warm water
Additional dough ingredients
- 1 tsp salt
- 10 g water
- 1 tbsp sunflower seeds
Additional ingredients
- Seeds to top to the loaf with optional
Instructions
Day 1:
- 8:00 am: Mix together the levain ingredients, cover loosely and let sit for 5 hours.
- 8:10 am: Combine seed soaker ingredients in a small bowl and let sit until needed.
- Noon: Combine the autolyse ingredients. Mix thoroughly until no dry flour reminas.
- 1:00 pm: Add the salt, 10 g water and levain to the autolyse and mix by hand to combine thoroughly. Pour the seed soaker and sunflower seeds over the dough and cover the bowl for half an hour.
- 1:10 - 3:10 pm: Every half hour (4 sets) stretch and fold the dough to mix in the seeds and strengthen the dough. Cover the bowl between sets.
- 3:10 - 6:10 pm: Leave the covered dough to prove for 2 to 3 hours somewhere warm.
- 6:10 pm: Shape the dough. Start by loosely shaping in a round, leave for 10 minutes then shape into a batard or a boule. Dampen the top of the dough and top with more seeds if you want. Place the dough (seam side up, smooth side down) in a proving basket, leave at room temperature for half an hour and then place in the fridge overnight.
Day 2:
- Place the dutch oven in the oven and preheat to 475 for 40 minutes. Invert the dough onto a piece of parchment paper and score the dough. Bake covered in the dutch oven for 20 minutes and then lower the temperature to 450 and bake uncovered for a further 10 - 15 minutes. Let cool for an hour.