Seeded Sourdough Bread Recipes

SEEDED SOURDOUGH BREAD

Steps:

• Toast the sesame seeds in a dry skillet on medium-low heat for 2-3 minutes or until golden brown.
• Combine all three kinds of seeds in a small bowl and add the 100g of water, allowing the seeds to soak up the water (especially the chia seeds) during the dough's autolyse stage.
• Mix the flour and water and cover the dough to autolyse for about 1 hour.
• Knead and pinch the salt and leaven into the dough. Mark the time, and cover and let the dough rest for about 30 minutes.
• Begin a series of 4-6 stretch and folds 20-30 minutes apart, covering between each stretch and fold, and adding in the watery seed mixture at the second stretch and fold.
• Let ferment until the dough is puffy and bubbly. From the marked time the leaven was added, this bulk ferment can be as little as 3-4 hours if your room temperature is over 80F or as long as 10-11 hours if your room temperature is under 70F. My dough fermented 5.5 hours at 77F.
• Scrape your fermented dough out onto a floured countertop. Press out the gases while you creating a rectangular shape with the dough, then fold the dough in thirds on the long side, and then in half to make a tall square shape.
• Cover with plastic and let the dough rest for 15 minutes.
• Prep your counter with extra chia, sesame, and poppy seeds in a circle if you're making a boule and an oval if you're making a batard. Also, prep your banneton with flour as well.
• If you're using a tea towel to line a bowl or basket, you have the option of laying it flat on your counter, flouring it and then coating it in seeds.
• Shape your dough into a boule or batard by knitting the sides together, and then rolling and pressing the top into the middle several times until the dough is completely flipped over. OR Flip your dough over, and tuck in the sides while rotating it in a circle.
• Let the dough rest a few minutes to close the seams on the underside, then dampen the top of the loaf with a wet hand or by spraying it. Use your dough scraper to lift your boule/batard off the counter and flip it onto the layer of prepped seeds, rolling it a bit to capture as many as possible.
• Transfer the dough to your floured basket. Cover and proof until it has expanded and does not rebound as readily when poked. This could be as little as 45 minutes at room temperatures and as long as 10 hours in the refrigerator. My dough proofed for 2.75 hours in the refrigerator.
• 30 minutes before your proofing stage is over, preheat your oven to 500F (or the recommended temp for your baking vessel) with the baking vessel inside.
• Bake at 500F for 30 minutes, lid on
• Bake at 450F for 10 minutes, lid off
• Or until the internal temperature of the bread is about 205F.

SOURDOUGH MULTIGRAIN BREAD WITH SEEDED CRUST

Steps:

• Measuring & Mixing
• Using a digital scale set to metric, measure 100g sourdough starter into a minimum 3 liter food grade container or large bowl.
• Using a scale, measure 400 g warm (not hot) water. Add water to starter. Mix well to create a milky slurry.
• Using a scale, measure flours. In a separate bowl, mix flours together. Then add flours to the slurry. Mix until no dry flour remains.
• Cover container tightly, set aside to rest for 20-30 minutes so flour will autolyze.
• Using a scale, measure 11 grams of sea salt. Sprinkle sea salt over the autolyzed flour and water mixture.
• Cut through the mixture three times by squeezing two fingertips together (like you are forming the "okay" symbol). Next, grab a small portion of dough from one side and pull dough up, then fold the dough down over itself. Be careful not to pull too much as dough will tear. Rotate the container a quarter turn and repeat. Do this a total of four times. After the final fold flip the dough over so folds are tucked below dough mass. HINT! Wet hands slightly before you work the dough. This is a sticky mess, so do your best and don't worry, as the dough will come together over the next few folds.
• Replace the cover and allow dough mixture to rest for 10 minutes.
• Meanwhile, measure and mix seeds together, set aside.
• Folding
• This recipe requires four folds over the next 2-3 hours. After the 10 minute rest, perform the first fold.
• Remove cover. Pull a small portion of dough from the outside of the dough mixture and stretch dough up (being careful not to tear it) and fold it down over itself. Do this a total of eight times while turning the container clockwise (no cutting this time). After the final fold, turn the dough over in the container so folds are tucked below the dough mass.HINT! When pulling and stretching, be careful not to tear the dough. It will not stretch very far during the first fold, but do not worry, you will do this three more times, each time the dough will stretch further. This process produces a loose round that tightens with each additional fold
• Replace cover and allow dough to relax 30 minutes.
• Remove cover. The dough will have relaxed. Perform the second fold. Pull a small portion of dough from the outside of the dough mixture and stretch dough up (being careful not to tear it) and fold it down over itself. Do this eight times while turning the container clockwise after each stretch and fold. After the final fold, turn the dough over in the container so folds are tucked under creating a round shape. Repeat this process two more times at 30 minute intervals.
• Bulk Fermentation (First Rise)
• After the fourth fold, cover the dough, allow it to complete the first rise in a warm place. Be patient! This will take between 4-8 hours depending on the temperature where dough rests and how active is your starter. Dough must double in size before moving on to the next step!HINT: Using a clear container allows you to easily see the progression of the rise. After the fourth fold, mark the container at the point where the doubled bread will rise; I use either a marker or an elastic around the container to indicate this point.
• Shaping
• When dough has doubled in size it will be lofty with good structure, bubbles on top and inside. Flour a work surface.
• Prepare the banneton (if using) by sprinkling the bottom with the seeds mix. Set aside.
• Turn dough out carefully onto a floured work surface so as not to lose too much of the gas structure. Use the bowl scraper to coax the sticky dough out of the container. Set container aside.
• Pull each of the four corners of the dough towards the center to form a loose ball.
• Flip the dough ball over so the folds are now on the bottom.
• Cup hands around the rear of the round shape and drag the dough towards you on the work surface. Turn the dough a quarter of a turn. Gently pick the dough up and place it further away from you again. Repeat four times or as many times as it takes to create a tightly rounded dough ball.HINT: You will need a little friction to drag the dough ball to tighten it into a round. If there is no friction, clear the work surface of the majority of flour and try again.
• Once you have a tight dough ball, flour the top of the dough ball. Pick it up by gently sliding cupped hands under either side of the ball.
• Lay the ball into the banneton on top of the seeds. Turn the ball around to cover the bottom evenly with seeds. Cover the banneton with plastic wrap, a plastic bag, or a linen towel.
• Proofing (Second Rise)
• Set the banneton in a warm place to proof. Allow the dough ball to rise until it has relaxed and doubled in size. This may take 30 minutes to 2 hours, depending on the room temperature. HINT: Or place the bread to proof in the refrigerator for 6-8 hours or overnight creating more sour flavor).
• Baking
• Approximately 45 minutes prior to the second rise being complete, place your Dutch oven onto the middle rack of your oven. Set oven temp to 475 F degrees. Set timer for 45 minutes.
• When timer buzzes, check if your dough has doubled and is ready to be baked.
• Pull preheated Dutch oven from the oven and place on a heat resistant surface. Caution! It will be very hot. Remove the lid and set it aside.
• Uncover the dough. Reach your fingers under the formed dough to gently loosen its grip on the Banneton or dish towel. Slightly tip the banneton sideways allowing the dough ball to gently flip upside down into the preheated pan (resulting in the previously folded side facing up). Cover the pan with the lid and return to the oven.
• Bake at 475 F degrees for 30 minutes. After 30 minutes, remove the lid from the Dutch oven. Bake at 475 degrees for an additional 10-15 minutes.HINT: The darker the outside caramelization is on the crust, the more flavor your bread will have. I personally like to bake this bread to a very rich dark brown to achieve a crunchy exterior and toast the seeds.
• Remove the Dutch oven and set on a heat proof surface.
• Cooling
• Immediately remove the bread from the Dutch oven after baking has finished. Set bread on a cooling rack to allow air flow around the bread.
• Listen to the symphony of crackling as the crust begins to cool.
• Allow to cool at least 15 minutes, preferably 30 minutes, before slicing.
• Storing
• If you do not use this bread immediately, it can be stored in the open air for 8 hours, or even overnight, as long as it is not cut.
• Once the bread has been cut, allow it to cool completely. Store cut side down on a cutting board for up to one day.
• After that time, slice the remaining bread, place slices in an airtight bag, and freeze the slices. Warm each slice in a toaster before eating.

SOURDOUGH GRAIN & SEED BREAD

Steps:

• ABM:.
• Place all ingredients (in order listed) in your bread machine, and set to dough cycle. When complete, form into a loaf and place in a greased loaf pan. Allow to rise to doubled. Bake in 375 oven for 40 minutes, until it is golden and passes the knock test. For a more rustic loaf, you can form onto a greased cookie sheet and allow to rise, or better yet, use a baking stone if you have one! You could also allow your bread machine to follow a complete cycle, allowing it to bake in the machine.
• KA or Stand Mixer:.
• Place all ingredients in order listed, in bowl. Mix using dough hook until dough pulls away from sides of bowl. Dough shoud be smooth, slightly damp. Oil a large bowl, and place dough in, swishing it around to coat.
• Allow to rest for 30 minutes. Fold dough (like you would a letter), turn 90 degrees, and repeat foldings. Allow to rest 30 minutes more. Repeat foldings.
• Form into loaf and place in greased loaf pan, or onto a greased cookie sheet. Allow to rise until doubled (2-3 hours.) Bake in a 375 degree oven for approximately 40 minutes, until it is golden and passes the knock test.
• Note #1: To proof your starter, feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
• If you start with 1/2 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
• Note #2: To use a baking stone, allow your loaf to rise on parchment paper, placed on a board. Place the stone in the oven when preheating it, allowing it 30 minutes to heat the stone. Move the loaf onto the stone using the parchment paper (you can bake it right on the paper, on the stone.).