Seedy Sourdough

Ingredients

Ingredients

• 120 g active sourdough starter
• 355 g water
• 450 g all-purpose flour
• 55 g whole wheat flour
• 10 g salt
• 20 g sesame seeds
• 35 g pumpkin seeds
• 20 g flax seeds
• 20 g dried quinoa

Instructions

1. Feed the starter a few hours before baking to ensure it is active and bubbly. 20g starter with 50g each flour and water
2. Mix the water with the active starter until fully dissolved.
3. Add the all-purpose flour, whole wheat flour, and salt to the mixture and stir until a shaggy dough forms.
4. Right after mixing the dough, prepare the seed soaker: Combine 20g sesame seeds, 35g pumpkin seeds, 20g flax seeds, and 20g dried quinoa in a bowl. Pour boiling water over them to cover.
5. Perform the first stretch and fold: wet your hands, grab one side of the dough, stretch it up, and fold it over the center; rotate the bowl and repeat four times.
6. Rest the dough for 20 minutes.
7. Perform the second stretch and fold as before.
8. Rest the dough for 20 minutes. For the third stretch and fold strain the seed soaker if and gently fold the soaked seeds into the dough, distributing them evenly. Stretch the dough around the seed mixture so it is enveloped.
9. Repeat the stretch and fold process at least 1-2 more times, spacing each round 20 minutes apart, to fully incorporate the seeds.
10. Cover the dough and let it bulk rise at room temperature until doubled in size, about 4-6 hours or up to 24h in the fridge.
11. Gently shape each into a loose round. Let the dough sit on the counter uncovered for 10 minutes, then roll tightly. Build tension as much as possible without degassing.
12. Optionally, roll the shaped loaf in seeds for added texture and flavor.
13. Place each loaf seam-side up in a floured kitchen towel-lined bowl.
14. Cover and proof the loaves in the refrigerator overnight.
15. Preheat the oven to 500°F with the Dutch oven inside for 1 hour.
16. Remove the dough from the fridge, place it on parchment paper, and score the top with a sharp blade.
17. Carefully transfer the scored loaf with parchment into the hot Dutch oven. Lower the oven to 475F.
18. Cover with the lid and bake for 22 minutes.
19. Remove the lid and continue baking for 20-25 minutes until the crust is deep golden brown. Lower the oven to 440F
20. Remove the bread from the Dutch oven and cool on a wire rack before slicing.