# Components:
→ Dough
01 - 400 grams bread flour
02 - 100 grams whole wheat flour
03 - 350 grams room temperature water
04 - 100 grams active sourdough starter (100% hydration)
05 - 10 grams fine sea salt
→ Seed Mix
06 - 25 grams sunflower seeds
07 - 25 grams pumpkin seeds
08 - 20 grams flax seeds
09 - 15 grams sesame seeds
→ For Topping
10 - 1 tablespoon mixed seeds (optional)
11 - Rice flour, for dusting
# Directions:
01 - Combine 400 grams bread flour, 100 grams whole wheat flour, and 350 grams room temperature water in a large bowl. Mix until just incorporated. Cover and let rest for 30 minutes.
02 - Add 100 grams active sourdough starter and 10 grams fine sea salt to the dough. Mix thoroughly by hand or with a dough hook until everything is well incorporated.
03 - Gently fold all seeds (25 grams sunflower, 25 grams pumpkin, 20 grams flax, 15 grams sesame) into the dough until evenly distributed.
04 - Transfer the dough to a lightly oiled bowl. Cover and allow to rest at room temperature for 4–5 hours. During this period, perform 3–4 sets of stretch-and-folds every 30–45 minutes.
05 - After bulk fermentation, turn the dough onto a lightly floured surface. Shape it into a tight round loaf.
06 - Place the shaped loaf seam-side up in a banneton or a bowl lined with a floured towel. Cover and refrigerate overnight for 8–12 hours.
07 - Preheat your oven to 475°F (245°C) with a Dutch oven securely placed inside.
08 - Remove the dough from refrigeration. Invert it onto a piece of parchment paper. Score the top of the loaf with a sharp bread lame or knife. If desired, sprinkle with 1 tablespoon of mixed seeds.
09 - Carefully transfer the scored dough on the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 25 minutes.
10 - Remove the lid from the Dutch oven. Continue to bake for an additional 20 minutes, or until the crust is a deep golden brown and crisp.
11 - Remove the baked loaf from the Dutch oven and place it on a wire rack. Allow it to cool completely before slicing.
