Rustic Seeded Sourdough

INGREDIENTS

• 400 g bread flour
  
• 100 g rye flour
  
• 360 g water (72% hydration)
  
• 100 g active sourdough starter
  
• 10 g salt
  
• 50 g mixed seeds (pumpkin, sunflower, sesame, flax)
  

PROCEDURE

• Mix: Combine flours, water, and starter. Rest 30 min. Add salt and seeds, mix.
  
• Bulk fermentation: 4–5 hrs, with stretch & folds to distribute seeds evenly.
  
• Shape: Form dough into a batard, place seam-side up in a seeded, floured banneton.
  
• Cold proof: Refrigerate 12 hrs.
  
• Bake: Score and bake in Dutch oven at 250°C (480°F) for 20 min covered, 25–30 min uncovered.