How to Make SOURDOUGH BREAD WITH SEEDS (My New Favorite Loaf)
Sourdough bread with seeds doesn’t need to be punishing to eat. My version of multiseed sourdough is luxurious and delicious and still packs in plenty of whole grain and seeds.
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▶️OTHER SOURDOUGH VIDEOS TO WATCH:
TARTINE WHOLE WHEAT SOURDOUGH:
5 TIPS TO UP YOUR SOURDOUGH GAME:
BEGINNER SOURDOUGH BREAD:
TARTINE COUNTRY LOAF: s
**MY GEAR**
CHALLENGER BREAD PAN: />OVAL BATARD PROOFING BASKET: H
ROUND PROOFING BASKET: U
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD: D
BREAD KNIFE:
BREAD LAME: F
ESCALI DIGITAL SCALE:
INSTANT READ THERMOMETER: 0
MY FAV STAINLESS BOWL: 6
RECIPE/PROCESSS:
FEEDING YOUR STARTER:
Combine 25g of active starter, 50g ap flour, 50g water (76-80f / 24-27c) & stir. Cover container & allow to ferment at room temp for 12 hours.
BUILDING LEAVEN/REFRESHMENT FEEDING:
12 hours after feeding your starter, measure 50g of 86°F/30°C water, 100g of your ripe starter, & 50g AP flour and stir to combine. Cover & let sit at room temperature for 2-3 hours.
MIX AUTOLYSE:
Right after refreshment feeding, measure 780g of 86°F/30°c water, 600g AP flour, 400g whole wheat flour. Mix with spoon for about 1 min, then switch to mixing with a wet hand using the pincer method shown in video. Once autolyse is mixed and there are no large clumps of flour, let sit covered in a warm place for 2 hours
After 2 hours, the refreshment feeding/leaven should be bubbly and active. Use the float test if needed to be sure it’s properly fermented.
Add all of your refreshment (200g) to Autolyse. Use a wet hand and the pincer method to mix together. Once mostly mixed together, sprinkle 20g salt across the top of dough followed by 50g additional 86°F/30°C water.. Do another round of the pincer mixing method. At this point, your dough should be about 76-80°F (24-27°C). Allow to ferment in a warm place, covered, for 30 minutes before the 1st strength-building fold.
TO TOAST THE SEEDS:
Preheat oven to 325°F / 162°C. Onto a sheet tray measure 100g raw pumpkin seed, 100g raw sunflower seed, 50g sesame seed, 25g hemp seed, 25g flax seed. Stir and roast on 325°F for about 25 minutes until seeds have taken on color and begin to toast.
1ST STRENGTH BUILDING FOLD
30 minutes into the dough fermentation, grab a piece of dough from one side, stretch it out until you feel tension, and fold it over toward the opposite side of the dough. Rotate and repeat 5-6 more times. Lift the dough and set it back down 6-8 times, tucking the dough up under itself as you do. Cover, and allow to continue fermenting at room temp for another 30 mins.
FOLD 2 / INCORPORATING SEEDS
30 minutes after the first strength-building fold (or 60 minutes total into fermentation), add in seeds as shown in video by stretching and folding the dough as you did in the first strength building fold above about 6 times. This time, sprinkle handful of seeds onto the top of the dough in between each fold. Sprinkle in any remaining seeds & mix by hand using the pincer method until seeds are just incorporated. Cover dough and let continue to ferment for another 2-2.5 more hours.
After that additional 2-2.5 hours (now 3-4 hours of total fermentation), the dough should have risen by about 30-40%. Flip dough onto lightly floured work surface and divide into two 1200g pieces (approx). Preshape as shown in video at 6:25. Cover preshaped pieces and let rest at room temperature for at least 15 minutes.
FINAL SHAPE:
Flour dough & work surface and transfer the dough to the worksurface. See video at 7:32 for shaping technique and final “seeding”. Put shaped loaves seam side up in floured proofing baskets, cover with towel, and proof at room temp 60min-2hrs. When well proofed, put in fridge overnight for 8-12 hours.
BAKE:
Preheat baking device at 500°F/260°C for 30min then remove from oven & sprinkle with semolina. Flip dough onto device seem side down & score. Cover and return to oven, lower temp to 480°F/249°C and bake for 18 min. Remove cover, lower oven to 460°F/238°C and bake for another 25 min.
#seededsourdough #seedbread #sourdough
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Recipe Video:
