Seeded sourdough bread
Fragrant and nutty, this seeded sourdough bread is the perfect twist on a classic sourdough loaf. Leavened completely with sourdough starter, it's packed with sesame and pumpkin seeds - perfect for toast or sandwiches!
Equipment
- Large mixing bowl
- Dutch oven (see notes if you do not have a Dutch oven)
- Bowl or proofing basket
- Food scale
Ingredients
For the dough
- 115g fed and active sourdough starter, 100% hydration
- 300g bread flour
- 205g lukewarm water
- 7g salt
For the seed mix
- 25g white sesame seeds
- 25g black sesame seeds
- 25g roasted pumpkin seeds, crushed
Instructions
- In a large mixing bowl, mix together the sourdough starter and 200g of water. Add the bread flour and mix until a shaggy dough forms. Cover and let sit for 30min to 1 hour
- Add the salt and 5g of water to the dough. Gently use your hands to fold in the salt. Cover and let sit for 30 - 45 min
- Perform your first coil fold. Wait 30 - 45 minutes more and perform your second coil fold.
- Mix together the sesame seeds and pumpkins seeds. Then, sprinkle a working surface with water to prevent sticking. Turn your dough onto the surface and very gently stretch until thin, without breaking the dough. It should be about 8 – 10 inches long on each side. Sprinkle the surface generously with the seed mixture. Fold the bottom edge of the dough towards the middle and sprinkle the exposed side with more seeds. Fold in the sides toward the middle, then fold down the top to create a rough ball. Place the dough back in the bowl and sprinkle with any of the remaining seeds. Cover and let sit for another 30 - 45 minutes.
- Perform the last coil fold, cover, and let sit for another 2 - 3 hours
- Line a medium bowl with a floured kitchen or paper towel. Lightly flour a working surface and turn the dough onto the surface. Gently shape into a boule and place it seam side up in the bowl. Let sit for another 2 - 3 hours. Periodically check on the dough to make sure it does not overproof.
- Cover with plastic wrap and place in the fridge for at least 8 hours and up to 48 hours.
- When you're ready to bake, preheat the oven to 500°F with your uncovered Dutch oven inside. Turn the dough onto floured parchment paper and score.
- Place the scored loaf in the Dutch oven and cover with the lid. Bake for 25 minutes. Remove the lid and reduce temperature to 450°F and bake for another 20 – 22 minutes until it makes a hollow noise when tapped.
- Remove from oven and let cool completely (about 2 hours) before slicing
Notes
- All my sourdough recipes are in grams only, because precision is extremely helpful for baking sourdough
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If you don’t have a Dutch oven, you can use my no Dutch oven method: https://halicopteraway.com/2020/10/28/how-to-bake-sourdough-and-any-crusty-bread-without-a-dutch-oven/