40% khorasan sourdough with seeds

So here is my take on Melissa’s wonderful recipe. I just added seeds and baked it Pullman style. All praise should go to Melissa. A thoroughly enjoyable bake and even more enjoyable to eat. Toasts up really well! The only differences in my experience is the shorter bulk ferment and final proof time which were 6 hours and 1 hour respectively. Excuse my bad photography.

That looks great! And all the credit to you for sure :slight_smile:

Thank you Melissa. A lovely bake. 100% khorasan next…

Cool, I’m curious to hear how it goes. I haven’t done 100% khorasan since the blog post.