Seeded Sourdough

(Abe) #1

A nice little recipe I tried over the weekend and thought I’d share it with you all. Lovely toasted!


  • 400g bread flour
  • 50g whole spelt flour
  • 315g water
  • 8g salt
  • 45g mature whole rye starter @ 100% hydration
  • Pumpkin Seeds + Mixed Seeds
  1. Autolyse the bread flour, spelt flour and water for 30 minutes.

  2. Add the salt, starter and combine.

  3. Bulk Ferment for 6 hours at room temperature giving the dough a set of stretch and folds every hour for the first four hours and rest for the remainder.

  4. When performing the second set of stretch and folds add the pumpkin seeds.

  5. After six hours the dough should be billowy and aerated. But of course watch the dough and not the clock.

  6. Pre-shape and bench rest for 15-20 minutes.

  7. Shape, coat with mixed seeds and transfer to prepared banneton.

  8. Final proof for about 2 hours then bake using your usual method in a pre-heated oven.

  9. Leave to fully cool before enjoying.