Seeded Sourdough Loaf Recipe
The best sandwich bread ever! We love how versatile this loaf is and the seeds add extra fantastic crunch. We're obsessed.
It pairs well with all sorts of spreads like cream cheese, jam, butter and more. You can also dip it in olive oil or balsamic vinegar. We also made a grilled cheese sandwich with it and it was divine! It's a true must-try 🥰
Ingredients:
- 1 1/3 cups warm filtered water (90F)
- 1/2 cup active starter
- 3 1/2 cups all-purpose or bread flour + more for flouring the surface
- 2 tsp fine sea salt
- 1/3 cup mixed seeds (pumpkin seeds, poppy seeds, sesame seeds, sunflowers seeds, oats)
Tools:
- Bread-Making Tool Kit
- bread baking pan
Instructions:
In a large bowl, whisk together the water and starter by using the Danish Dough Whisk until combined. Add the flour and salt. Stir together with the whisk or by hand until the mixture is very shaggy but most of the flour is mixed in.
Cover with a damp kitchen towel and let it sit at room temperature for 1 hour.
Fill a small bowl or measuring cup with some cold water. Uncover your dough. With the dough bowl directly in front of you, dip your fingers into the water, and then slide them under one edge of the dough down to the bottom of the bowl. Pull that section of dough up, stretch it over the center, and press it down into the dough to help hold it in place. Turn the bowl 90* and repeat 3 more times until you’ve made 4 folds and turns (essentially stretched and folded each 4 corners of your dough).
Cover the bowl and rest for another 20 minutes. Repeat the process of stretch, fold and rest, 3 more times (or more, continuing to stretch and fold will develop a stronger gluten structure resulting in a chewier loaf).
After the final stretch and fold, shape your dough into a ball. Cover and let the dough rise until well puffed, 6 to 12 hours, or you can place it in the oven with just the light on (that’s what we usually do), which will speed up the process to around 2-3 hours.
To test if the dough has risen enough, dip your finger in flour and poke the top of the dough. If it mostly springs back, it’s ready! If it holds the indentation without any movement or feels very dense, continue letting it proof and test it every hour. If it looks deflated or very soft, it is likely over-proofed. You can still bake it! It might be flatter after baking but should still taste great.
Dip both hands in cold water. Slip your fingers under the dough on either side (you can also use SmartScraper for that) and lift the dough out of the bowl to a floured counter.
Shape the dough into a long log shape (you can do it by stretching the dough into flat rectangle, folding the long two sides inwards and rolling the dough). Flip the dough over so the seam is on top. Pinch the seem together as well as sides of your loaf.
Bring your proofing basket and sprinkle the seeds inside. Use the SmartScraper to carefully place the dough log in the basket - seem up.
Cover and rise at room temperature for 30 minutes. (You can also cover it with plastic wrap and refrigerate the dough for up to 36 hours. The cold slows the rise and ages the yeast, resulting in a more sour, deeper flavored loaf).
Preheat the oven to 500F (if you have chilled your loaf for more than 1 hour, remove it from the refrigerator while the oven preheats). Uncover the proofing basket with your loaf and lightly flour it. Place a piece of parchment paper on the counter and flip your loaf onto it.
Using the Lame score your dough (if you will use the curved side of the lame, your bread will achieve this nice "dramatic" ear). Using the parchment paper as handles, place the loaf inside the baking pan. Cover the top of your bread with another piece of parchment paper/aluminium foil so it doesn't get burned.
Bake for 20 minutes.
Reduce the oven temperature to 450F. Carefully remove the top parchment paper layer and continue baking until the crust is a deep golden brown or the internal temperature is 195F to 205F, about 20 minutes more. Remove from the oven. Use the parchment to lift the loaf out of the baking pan and place the loaf on a wire rack to cool completely before slicing (let it cool for at least 2 hours).
Enjoy!
