⏳ Yield & Time

Yield: 1 servings

Preparation Time: 180 minutes

Cook Time: 50 minutes

Total Time: 230 minutes

🍽 Ingredients

• 400g Active sourdough starter
• 300g Lukewarm water
• 500g Bread flour
• 100g Whole wheat flour
• 20g Salt
• 100g Mixed toasted seeds (sunflower, flax, pumpkin, sesame)

📖 Instructions

1. We'll start with the starter, assuming you have one! If not, grab a recipe for a basic sourdough starter online--plenty of options!
2. In a large bowl, combine 400g of your active sourdough starter with 300g of lukewarm water. Give it a gentle whisk; we're not trying to win any arm-wrestling competitions here!
3. Add 500g of bread flour and 100g whole wheat flour to the starter mixture. Now, this part is important: 20g of salt is your friend. It creates structure, and nobody likes a sad, floppy loaf.
4. If you're using a stand mixer, go for it! Mix on low speed for 5-7 minutes until the dough is cohesive and there's no longer dry flour clinging to the sides. If you're a human dough-mixer, it'll take a little longer, maybe 10-15 minutes. Use a scraper to keep things moving and avoid an arm workout worthy of a marathon.
5. Add in 100g of mixed toasted seeds (sunflower, flax, pumpkin, sesame--whatever makes your heart sing!). Gently fold them into the dough until they're evenly distributed. It's ok if a few get lost! No one will judge.
6. Cover the bowl and let it sit at room temperature for about 4-6 hours, or until doubled in size. The dough should be bubbly and springy. If it's slow, don't panic. Sometimes, dough needs its time, just like we all do.
7. Now it's time for some serious shaping! Gently turn the dough out onto a lightly floured surface. It's a bit of a ballet, a dance between you and the dough. Don't be scared to get a little hands-on; we're not playing tiddlywinks.
8. Gently shape the dough into a round or oblong loaf. A round loaf is classic; an oblong one is more rustic--whatever suits your aesthetic, friend!
9. Place the shaped dough into a well-floured banneton basket (or a bowl lined with a floured tea towel). Cover it tightly and let it rest in the refrigerator for at least 12 hours; sometimes even longer--up to 18 hours is A-OK!
10. Preheat your oven to 250°C (480°F) for at least 30 minutes. Make sure the Dutch oven is inside there too, getting all nice and toasty!
11. Carefully remove the dough from the banneton basket. Gently place it into the hot Dutch oven. Score the top of the loaf with a sharp knife or lame; this helps release steam and gives your bread a beautiful pattern.
12. Cover the Dutch oven and bake for 20 minutes. Then remove the lid and bake for a further 25-30 minutes, or until the loaf is deep golden brown and sounds hollow when you tap it on the bottom. Yeah, it's that simple.
13. Remove the bread from the Dutch oven and let it cool completely on a wire rack. Yes, I know it's tempting to slice into it right away, but resist! Patience, my friend. Patience.
14. Once cool, slice and savor your masterpiece! Pair it with some cheese, soup, or maybe just enjoy it on its own; it's beautiful on its own too!

📝 Notes

• Use a kitchen scale for accurate measurements. It truly makes a difference!
• Feel free to adjust the type and amount of seeds to your liking.
• If your dough seems too dry, add a tablespoon of water at a time. If too wet, add a tablespoon of flour at a time.
• Don't be afraid to experiment with different flours; rye or spelt flour can add unique nuances to your bread's flavor and texture!