I’m so dang delighted with how this loaf turned out. It’s my first time making a seeded sourdough!
Recipe:
150 g starter (bread rises slow in my house so I use more than the typical 100g)
450 g King Arthur bread flour
50 g whole wheat flour
10g salt
315 g water (low hydration tends to get me better crumbs)
40g of seeds (chia and pepita on the interior)
- Mix all the ingredients together until things come together
- Stretch and fold every 30 minutes for 2 hours
- Bulk ferment until just about doubled in size
- Pre shape on a wet counter (I prefer this to a flour dusted counter)
- Final shaping on a wet counter and then put in fridge overnight
- Preheat oven to 475F
- Take bread out of fridge once oven is preheated. I don’t have a spray bottle so I just used a silicone brush to brush some water on the crust and then pushed the seeds lightly into the crust. I used chia and sesame seeds for the outside
- Bake for 8 minutes with 2 ice cubes in the bread oven
- Take out and do your main score
- Bake for 21 minutes
- Lower oven temp to 430 and take lid off of bread oven
- Bake for 18-20 more minutes until crust is golden
- Let cool and enjoy!
Sorry if the formatting is funky. I’m posting on mobile 🙂
by MatchaMellowTTV
2 Comments
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Thanks for sharing! Looks amazing!