Multi-seed Sourdough Recipe

Build levain

8–12 hours before mixing (or the evening before if starting in the morning): In a clean jar or bowl, mix 100 g active 100% hydration starter with 100 g water and 100 g bread flour until homogeneous. Cover loosely and leave at room temperature (about 21–24°C / 70–75°F) until bubbly and doubled, about 6–12 hours depending on temperature.

Toast seeds: In a dry skillet over medium heat, toast 50 g sunflower seeds and 40 g pumpkin seeds for 3–5 minutes, shaking frequently, until fragrant and lightly browned. Remove and cool.

Soak seeds & oats: In a bowl, combine 40 g rolled oats, 30 g sesame seeds, 25 g crushed flax seeds, 15 g chia seeds, the cooled toasted sunflower and pumpkin seeds, 120 g extra water and 15 g honey or maple syrup (if using). Stir, then cover and let sit 30–60 minutes at room temperature to hydrate oats and allow chia/flax to gel.

Autolyse

In a large mixing bowl, combine 500 g bread flour and 100 g whole wheat flour. Add 400 g of the 420 g water (reserve 20 g for later) and mix until no dry streaks remain. Cover and rest for 30–60 minutes. This hydrates flour and begins gluten development.

Add levain and salt

After autolyse, add 300 g of the bubbly levain to the dough. Dissolve 12 g salt in the reserved 20 g water and add to the bowl (this helps distribute salt evenly). Fold or mix until incorporated. The dough will be shaggy.

Add hydrated seeds and oats to the dough. Mix by pinching and folding (or use a stand mixer on low with a dough hook for 1–2 minutes) until seeds are evenly distributed. The dough will be sticky and somewhat heavy with seeds.

Bulk fermentation: Cover the bowl and let the dough ferment at room temperature (about 22°C / 72°F) for 3–4 hours. Perform 3–4 sets of stretch-and-folds at 30-minute intervals during the first 2 hours: to do a stretch-and-fold, reach under the dough, gently stretch a portion upward and fold it over the rest of the dough; rotate the bowl and repeat 4–6 times per set.

After the final stretch-and-fold, allow the dough to finish bulk fermenting until it has risen about 20–40% and shows small bubbles on the surface and sides.

Turn the dough out onto a lightly floured surface. Using a scraper, pre-shape into a loose round by folding edges into the center. Let rest uncovered for 20–30 minutes (bench rest) to relax the gluten.

Final shaping: For a boule, tighten the surface by cupping your hands and rotating the dough on the work surface while pulling it slightly toward you, creating surface tension. For a bâtard/oval, tuck ends under and roll to create length. If desired, press a little extra seed topping onto the surface now.

Place shaped loaf seam-side up into a floured proofing basket (banneton) or bowl lined with a well-floured towel. Cover and proof at room temperature for 1–2 hours until slightly puffy, or refrigerate for an overnight cold proof (8–14 hours) to develop flavor — cold proof will make scoring and handling easier.

Preheat oven with a Dutch oven or baking stone to 250°C (480°F) for at least 45 minutes. If using a Dutch oven, preheat the pot as well. If you cold-proofed, let the loaf sit at room temperature while the oven preheats for 20–30 minutes.

Score: Turn the loaf onto a piece of parchment (seam-side down). Brush with 1 tbs water or egg wash and sprinkle 10 g extra seeds on top if desired. Score the loaf with a sharp lame or knife to allow controlled expansion (a single long slash or decorative pattern).

Bake covered: Carefully place the loaf (on parchment) into the preheated Dutch oven and cover. Bake covered at 250°C (480°F) for 20 minutes to trap steam and promote oven spring.

Reduce temperature: After 20 minutes, remove the lid and reduce oven temperature to 230°C (450°F). Bake uncovered for an additional 20–25 minutes until crust is deep golden brown and internal temperature reaches about 96–99°C (205–210°F). If using a baking stone, introduce steam at the start (tray of boiling water or misting) and bake with same temperature schedule, 20 minutes with steam then 20–25 minutes without.

Cool: Remove loaf from oven and transfer to a wire rack. Cool completely for at least 2 hours before slicing to allow the crumb to set (resist the urge to cut too soon).