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
12 hours, 45 minutes
- 500 g White Bread Flour
- 330 g Water for autolyze
- 100 g Sourdough Starter
- 80 g Water for soaking seeds do not drain when adding to the dough
- 20 g Poppy seeds
- 20 g Flax seeds
- 20 g Toasted sesame seeds
- 30 g Sunflower seeds
- 5 ml Aniseed
- 15 ml Salt
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.