Seeded Sourdough Bread
A rustic, crusty sourdough loaf studded with sunflower and poppy seeds. The long fermentation develops deep flavor, while the seeds add a delightful crunch in every slice. Perfect for toast, sandwiches, or simply with butter.
- Total time
- 720 min
- Servings
- 12
- Calories
- 220
- Protein
- 8g
Ingredients
- 500 g bread flour
- 350 g water
- 100 g sourdough starter
- 10 g salt
- 50 g sunflower seeds
- 20 g poppy seeds
Instructions
- 1
In a large bowl, mix 500g bread flour, 350g water, and 100g sourdough starter until no dry flour remains. Cover and let rest for 30 minutes.
- 2
Add 10g salt and 50g sunflower seeds plus 20g poppy seeds. Mix by hand, folding the dough over itself until the seeds are evenly distributed, about 2 minutes.
- 3
Perform a series of stretch and folds: every 30 minutes for 2 hours, wet your hand, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat 4 times.
- 4
Cover the bowl and let the dough ferment at room temperature until it has increased by about 50% and shows small bubbles on the surface, about 4-6 hours depending on your kitchen's warmth.
- 5
Turn the dough out onto a lightly floured surface. Shape it into a round boule by pulling the edges into the center and pinching them together. Let it rest for 20 minutes.
- 6
Place the dough seam-side up in a floured proofing basket. Cover and refrigerate overnight (8-12 hours) for a deeper flavor and easier handling.
- 7
The next day, preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes. Carefully turn the dough out onto a piece of parchment paper, seam-side down.
- 8
Score the top with a sharp knife or lame, making a single slash about 1/2 inch deep. Use the parchment to lower the dough into the hot Dutch oven.
- 9
Bake covered for 20 minutes, then remove the lid and bake until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom, about 20-25 more minutes.
- 10
Transfer the bread to a wire rack and let it cool completely for at least 1 hour before slicing. This step is essential for the crumb to set properly.
Tools you’ll need
- large mixing bowl
- Dutch oven
- proofing basket
- parchment paper
- sharp knife or lame
- wire rack
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