Here follows a series of videos to help you bake the seeded sourdough bread.
Video 1: Stretch and fold method
Video 2: Shaping a freeform loaf
Video 3: Final Step before baking
DAY 1 - EVENING:
Combine all of the seeds, aniseed, and salt in a small bowl and add the 80ml of water, allowing the seeds to soak up the water during the dough’s autolyze stage.
Mix the flour, water, and starter and cover the dough to autolyze for 1 hour.
Add the seed mixture to the dough and pinch it into the dough using your fingertips.
Begin a series of 3 stretch and folds 30 minutes apart, covering between each stretch and fold. (See attached video 1)
With the final stretch and fold cover the bowl with a damp towel and let rise overnight until doubled in size at room temperature. This will take about 8 to 10 hours at 21°C.
DAY 2 - MORNING:
Tip the dough onto a lightly floured surface, stretch and fold the dough and form it into an oblong shape or round ball. (See attached Video 2)
Flip the dough over and let rest for 5 to 10 minutes on the seam.
Line a baking tray with parchment and dust with flour.
Gently cup the dough and pull it toward you in a circular motion to tighten its shape. Place the dough onto the baking tray. Let rest for 30 minutes to 1 hour. (See attached Video 3)
Preheat your oven to 240°C and place an empty roasting tray on the bottom shelve to heat up with the oven.
Paint the dough with egg wash and sprinkle some seeds over. Score the dough using a sharp knife or a bread lame.
Place the bread on the middle rack and immediately pour a cup of boiling water into the oven dish on the bottom shelve to make steam.
Close the door and bake for 40-45 minutes.
Serving Size 1
- Amount Per Serving
- Calories 646.56
- % Daily Value *
- Total Fat 13.3g21%
- Saturated Fat 1.53g8%
- Sodium 640.82mg27%
- Total Carbohydrate 109.44g37%
- Dietary Fiber 7.21g29%
- Sugars 1.98g
- Protein 22.02g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.