Easy Seeded Sourdough Bread Recipe
Add extra flavor and nutrition to sourdough by folding in toasted pepita and sesame seeds. It's an easy technique, folding in the seeds during the stretch and folds. The finished loaf has a golden crust and soft, chewy crumb.
Yield: 1 loaf
Ingredients
- 35 grams raw sesame seeds
- 30 grams raw pepitas (or raw sunflower seeds)
- 55 grams active sourdough starter
- 310 grams slightly warmer than room temperature water (around 80 degrees F) + 15 grams water for later use
- 55 grams whole wheat flour
- 345 grams bread flour
- 8 grams fine salt
Instructions
- Preheat oven to 350 degrees F. Place seeds on a baking sheet and toast for 5-6 minutes, until browning and smelling toasted. Remove and transfer to a plate to cool.
- Mix active sourdough starter and 310 grams water until starter is dissolved. Add flours, and mix with hands until a shaggy dough forms, with no dry bits of flour left. Add salt to top of dough.
- Cover with damp cloth and let do rest (autolyse) for 45 minutes.
- After the rest, work salt into dough, pinching it into the dough and working the dough between your hands for 2 minutes. Then perform your 1st set of stretch and folds (video tutorial). Then let dough rest for 30 minutes.
- After that rest, add seeds to top of dough with 15 grams of water, and perform second set of stretch and folds to work them in. Repeat the 30 min rest and stretch/folds 2 more times.
- After your 4th set of stretch and folds, cover the bowl with a damp cloth and let dough finish its bulk ferment on the counter.
- Between 4 and 5 hours later, check your dough (assuming the air temp in your home is around 72-75 degrees F). When it has risen 50%, and has a smoothish top and is a bit jiggly, the bulk fermentation is finished. You should go off of look and feel rather than time, which is why the hours given are just approximate.
- Take dough out of bowl and place on lightly floured counter for a 20 minute bench rest.
- Shape your dough, put in banneton, and cover with a shower cap, or place in a garbage bag to make sure your dough doesn't dry out.Refrigerate overnight for a cold retard.
- Between 8 and 11am, preheat your dutch oven in your oven, setting oven to 450 degrees F. When your oven is preheated, remove dough from fridge. Score and place into dutch oven or bread baking pan, replace lid.
- Put dutch oven into oven and bake for 25. Then take cover off, turn heat down to 435 degrees F and bake for 20 minutes, until golden brown on top. Let bread cool for 1 hour before slicing.