Adapted from Kitchn.
Makes one loaf.
- ½ tbsp active sourdough starter
- 301 grams filtered room-temperature water
- 388 grams flour of your choice
- ½ tbsp sea salt
- 120 grams of mixed seeds, your choice: chia, flax, poppy, caraway, pumpkin, sesame, sunflower, oats, etc.
Make the leaven the night before, by mixing sourdough starter, 38 grams of water, and 38 grams of flour in a glass bowl, and let it sit overnight.
The next day, dissolve the salt in 25 grams of water, stirring occasionally.
Dissolve the leaven into 238 grams of water with a rubber spatula. Add 350 grams of flour, and stir until it’s a shaggy dough with no more bits of dry flour.
Rest the dough (30 minutes to 4 hours).
Mix in the salt by pinching and squeezing the dough.
Sprinkle seed mixture over the dough, and fold the dough in four directions (north, east, south, west), then rest the dough for 30 minutes.
Do this six times, for a total of 3 hours.
Sprinkle some flour on a work surface and turn the dough out on top. Loosely shape into a round with your hands and a pastry scraper.
Rest the dough for 30 minutes.
Prepare a bread proofing basket. Dust the liner heavily with flour.
Dust the top of the dough with flour and flip it over with a pastry scraper. Fold the dough in four directions again.
Sprinkle remaining seed mixture on the non-seam side, and place the ball into the basket seam-side up.
Let the dough rise 3 to 4 hours, or overnight in the fridge, covered loosely
Place a Dutch oven on top of a cookie sheet in the oven, and heat the oven to 500°F.
Remove the heated Dutch oven from the oven and remove the (hot!) lid.
Tip the loaf into the pot, seam-side down. Score the top of the loaf, cutting almost parallel to the surface of the loaf.
Replace the (hot!) lid, and bake for 20 minutes.
Reduce to 450°F and bake another 10 minutes. Don’t peek yet!
Remove the (hot!) lid, and continue baking for 5 to 25 minutes, judging by color, aiming for just short of burnt.
Transfer the loaf to a wire rack to cool.