Seeded Sourdough
Coated in a classic combination of poppy, sesame, and flax seeds, this sourdough loaf pairs a soft interior with a crispy, crunchy crust. Serve with smashed avocados, poached eggs, and sprouts for a luxe breakfast, or elevate a classic PB&J. The seeds add depth of flavor without overpowering, making this versatile bread perfect for toast, sandwiches, and crostini.
The technique for rolling the boule in seeds before baking can be a bit tricky at first, but this bread is so tasty you’ll want to practice all the time. And before you know it, you’ll be a seeded sourdough pro!
Ingredients
175g Carolina Ground 75
125 g fresh milled rye
700 g organic King Arthur white bread flour (or any bread flour you have on hand)
700 grams warm water
20 g kosher salt
Combine 200 g sourdough starter and 650 g warm water. Add the flours and slowly mix to combine until all flour is incorporated. Cover with a towel and allow to rest for 20 minutes.
Add the salt and 50 g of water remaining to the dough. Mix slowly to combine and then mix on medium-low for a few minutes. Transfer to a clear bowl, cover with a damp towel, and allow to rest for 30 minutes.
Fermentation: Using a wet hand, perform four folds of the dough, bringing each corner to the center. Cover and let rest for 30 minutes. Do this again twice and then 1 per hour for 2 hours. The dough is ready when stable and doesn’t lose shape after folding.
Pre-shaping: Transfer the dough to a lightly floured surface and separate it into two equal-size pieces with a bench scraper. Using floured hands and working with one piece of dough at a time, gently pull all the edges of the dough toward the center to create a round shape. Allow the dough to rest seam-side down for 30 minutes or so. Be sure to lightly flour the dough and cover it with a damp towel.
While the dough is resting, prepare your baskets (or bowls) by dusting them with rice flour, and place your seeds on a plate.
Final Shape: Start by lightly dusting the tops of each dough ball. One at a time, flip the dough ball over and lightly flatten the dough into a thick disc. Bring the dough bottom up and over the center and press to secure, stretch the left side up and over the center towards the right and press down to secure the dough, and then do the same on the right side. Stretch the top of the disc down and over the center of the dough and press down slightly to secure. To finish the shape, gently roll the dough from bottom to top and work to create a tight boule by using a circular motion. Spray the top of the dough with water and roll onto the seeded plate. Place the dough seed side down in the basket and add additional flour to prevent the dough from sticking. Cover and proof for 2 hours (more if it’s cold and less if it’s warmer in your kitchen). You will know when the boules are ready to bake when the dough bounces back slowly after doing the finger poke test (press a finger 1/2 or so down into the dough).
Bake for 20 minutes at 500 F, remove the top of the dutch oven, lower the temp to 450F and cook for 25 minutes.
