Seeded Sourdough Bread

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.