Seeded Sourdough Recipe

Step 1

(9:00 a.m.)In a small container, mix the Levain ingredients and keep at 78°F (25°C) for 5 hours.

Step 2

(9:10 a.m.)Add the Seed Soaker ingredients (except the sunflower seeds) to a heatproof bowl and let soak until called for in bulk fermentation.

Step 3

(1:00 p.m)In a medium mixing bowl, add the Autolyse ingredients and mix until no dry bits remain. Cover the bowl and let rest for 1 hour.

Step 4

(2:00 p.m.)To the mixing bowl holding your dough, add the Final Mix ingredients and mix to incorporate. Then, strengthen the dough for another 5 minutes until smooth and elastic. Transfer your dough to a bulk fermentation container and cover.

Step 5

(2:10 p.m. to 5:40 p.m.)Give the dough 4 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation. Before the first set of stretch and folds, spread the seed soaker, sunflower seeds, and lemon zest (optional) over the dough. Each set of folds will help incorporate the mixture into the dough.

Step 6

(5:40 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.

Step 7

(6:10 p.m.)Shape the dough into a round (boule) or oval (batard), top with a mixture of sesame, flax, and fennel, and place in proofing baskets.

Step 8

(6:20 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal them shut. Then, place both baskets into the refrigerator and proof overnight.

Step 9

(Preheat oven at 8:00 a.m., bake at 9:00 a.m.)Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C). When the oven is preheated, remove your dough from the fridge, score it, and transfer it to the preheated combo cooker. Place the cooker in the oven, cover with the lid, and bake for 20 minutes. After this time, remove the lid (you can keep it in the oven or remove it) and continue to bake for 30 minutes longer. When done, the internal temperature should be around 208°F (97°C). Let the loaves cool for 2 hours on a wire rack before slicing.