Sourdough Sunflower Bread Food

MULTIGRAIN SOURDOUGH BREAD

Steps:

• Measure all ingredients into bread machine pan, in order that they are listed. Set machine for dough cycle and start.
• At end of dough cycle, remove dough to lightly floured surface and shape into loaf.
• Place in greased loaf pan, cover and let rise until bread is 1 to 2 inches above edges of pan. Alternatively, form into one or two round loaves and place on cornmeal coated cookie sheet. Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise.
• Bake at 375 degrees F for 40 to 50 minutes. Remove from pan and cool on wire rack. The top can be brushed with butter for a soft crust, if desired.
• NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.

BEGINNERS ARTISAN SOURDOUGH BREAD RECIPE

Steps:

• Make the STARTER AHEAD (This can take up to a week or more) AND DO NOT USE UNTIL IT IS ACTIVE ENOUGH TO FLOAT A TEASPOON ON A CUP OF WATER.
• This process balances your starter for best rise. Feed 100 grams starter with 100 grams flour and 100 grams warm water.
• Let sit overnight.
• It should pass the float test in 8 to 12 hours.
• If it does not repeat feeding.
• Pour the water into a large bowl.
• Add the ripe balanced starter to the water and mix thoroughly with a whisk or by hand until the floating cloud of starter is mixed completely into the water.
• Add the flour to the leavened water and mix with the dough bowl scraper or other spatula. At the end use wet hands to form a shaggy dough ball.
• Let it rest (autolyse stage) about an hour. This stage can be extended without worry up to four hours.
• After autolyse, add the salt to the bread dough. Use your hands to pinch and stretch the dough gently until the salt is mixed into the dough.
• Using your wet hands pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Repeat this process as you give the bowl quarter turns until the dough is stretched and pulled from each quarter of the bowl.
• Over the next 2 1/2 hours repeat the stretch and fold every 30 minutes for a total of FOUR times. The dough will change from a slimy ropy mass to a billowy dough with many air pockets and definite body as you stretch and fold it. DO NOT PUNCH DOWN THE DOUGH AT ANY TIME. Those air bubbles create the excellent crumb and flavor.
• The dough should become an elastic resilient dough that passes the window pane test. IF your dough is still breaking before it goes transparent when pulled. Do ANOTHER stretch and fold.
• Allow the dough to bulk rise IN THE BOWL at room temperature an hour or SO until it rises by 30 percent or so.
• Cover the bowl of dough with a plastic bag and set it in the fridge for 12 to 15 hours (Or overnight). It should continue to rise slowly so give it room in the bowl.
• Remove the dough from the fridge and let it sit on the counter in the bowl for two hours or until the dough reaches room temperature (or pretty close). The dough will soften and gently rise (a tiny bit) as it warms.
• On a clean unfloured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly.
• BEING CAREFUL NOT TO OVERWORK THE DOUGH-Form each half into a dough ball. The most efficient way to do this is to use the counter as your pivot point. Scrape in a circle around the dough (leave it unturned, flour side up). The unfloured counter will hold the dough center and create tension as you circle the dough with the scraper forming a ball. Repeat to form two dough balls. The DOUGH edge should be round and the dough ball should have some form and resilience to it.
• Let the dough balls rest for 20 to 30 minutes. They will spread out but should not fall off at the edge of the pancake. If they do, reform the loaves and bench rest them again to build the structure of the dough better.
• Gently slide the dough scraper under one of your dough balls and flip it over so it rests on the floured side.
• Now gently stretch and pull the dough over from the bottom to 1/3 up the loaf. Stretch and pull the dough from the sides to the dough middle. For the final stretch take the dough from the top of the ball and pull it all the way down to the bottom. Form a seam. Pinching the seam as necessary. (view the video for help here)
• Place the dough seam side up in your rice floured, cloth lined banneton or bowl.
• Rise in the fridge 2 to four hours.
• Set a baking stone (if you have one) on your oven bottom rack. Set your dutch oven with it's lid on next rack up (lower third of oven). PREHEAT oven to 450 degrees F. for at least 30 minutes.
• Keep the formed loaf in your banneton in the fridge until you actually need to place it in your preheated dutch oven. Cold dough will aide the oven spring.
• Remove one banneton from the fridge. Place the dough in your preheated dutch oven. I do this by flipping it into the dutch oven as gently as possible seam side down.
• Alternate method: Place high heat safe parchment paper over the banneton. Turn the banneton upside down so the dough falls gently onto the parchment paper.
• Score the loaf with your lame knife or a razor blade or sharp scissors. Scoring helps the dough rise better.
• Now pick up the scored loaf with the edges of the parchment paper, if using, and gently and carefully place it into your VERY hot dutch oven.
• Put the lid on the dutch oven and return it covered to your preheated oven.
• Bake 30 minutes at 450 degrees.
• Now REMOVE the lid (and parchment paper if using). Steam should come out. Hopefully the bread is a light golden color with a nice rise and set crust. Bake an additional 10 minutes UNCOVERED or until the loaf thumps hollowly and the surface gets dark(Caramelized darker than you are used to maybe) and the scored areas look shiny. (To prevent over browning turn the parchment paper (or foil) upside down over the loaf as it finishes in the oven.)
• Remove the dutch oven. Place the finished loaf on a cooling rack. Do NOT cut it for at least an hour to set the crumb.
• Return the dutch oven (with lid on) to the oven at 450 degrees F and preheat for 15 minutes. Repeat the process with the remaining loaf.
• To tell if your bread is properly done. Use your digital thermometer and insert it into the center of the loaf. It should read about 205 degrees.
• Other TELLS: Look at the crust and LISTEN to it cool. The crust should be 'shattery' which means as it cools it will crack. You can see it and hear it. This is bread music :) also a dull sounding bread is probably not completely baked. When you cut the loaf is should have a creamy but springy crumb with lots of aration.

SUNFLOWER SEED AND HONEY SOURDOUGH RECIPE

Steps:

• To make the sourdough sponge combine the whole rye flour, water and sourdough starter in a large bowl, cover with plastic wrap and leave at room temperature for 12 hours (overnight) or until you see a lot of bubbly activity. This may take longer if your starter culture is a bit sluggish.
• Then combine all the ingredients for the main dough, apart from the sunflower seeds in a mixing bowl. Knead for 10 minutes either using the dough hook of an electric mixer or by hand. Finish of the kneading by hand with 3-4 cycles of stretching and folding.
• Form the dough into a tight ball and place in an oiled bowl, cover with plastic wrap and either bulk ferment in the fridge for 8-10 hours or at room temperature for 2-3 hours.
• After the bulk ferment the dough should have at least doubled in size, even tripled. Turn out the dough into a work surface, deflate and flatten into a rough rectangle. Sprinkle the sunflower seeds all over the dough and work them in by squidging up the dough with your hands and then a short gentle knead to properly distribute the seeds throughout.
• Form the dough into a ball and place into a lined and floured proving basket. Cover loosely with a tea towel and leave to re-rise for 45-60 minutes at room temperature. Pre-heat your oven, and dutch oven if using one, to 250 degrees C.
• When your loaf is proved and ready to bake it should have almost doubled in size and slowly spring back when you gently press into the dough. Using a serrated knife, cut into the surface of the dough and bake either in a dutch oven or simply on a baking stone or sheet. If you are baking on a stone or sheet place a roasting tray of water on the oven floor to provide steam. After 10 minutes reduce the oven temperature to 200 and bake for a further 45 minutes or upto 60 minutes if you like a nice dark crust.
• Allow to cool before slicing.

SOURDOUGH CINNAMON BREAD WITH RAISINS

Steps:

• Begin with a very active recently fed starter. It should pass the float test.
• Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
• Pour in the water to weight of 650 g. Press tare.
• Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
• Add the oil. Press tare
• Add the honey. Press tare.
• Whisk together the starter, oil, honey and water until they are mixed.
• Add the 1000 grams of flour.
• Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.
• autolyse 1 hour.
• Sprinkle salt across dough.
• spritz with water bottle and work in the salt with wet hands.
• Rest 30 mins
• PREPARE RAISINS: Put the raisins in water and set aside. They will plump as they absorb water for a better finished baking result.
• Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.
• BEFORE the second stretch and fold cut the dough in half if you only want ONE loaf for cinnamon raisin bread. The other make as plain.
• Incorporate the plumped raisins into the dough in the second and third stretch and folds. Half in one then half in the other.
• Fourth stretch and fold all the raisin will be blended evenly throughout the dough.
• Refrigerate overnight.
• Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
• ( If you have not yet divided the dough for loaves) Divide the dough into two equal dough balls by weight.
• Bench rest an hour until dough is elastic.
• De-gass dough with rolling pin and shape for pans as shown in post.
• Spray the dough with water and evenly sprinkle with Half the cinnamon sugar.
• Fold the outside edges of the dough to the center and close the seam. Sprinkle remaining cinnamon sugar on the top.
• Fold the FRONT corners of the rectangle to the center seam.
• Roll the dough up tucking it as you roll to keep the roll tight.
• Flatten the seam and pinch the ends.
• Place the formed dough loaf into your oiled bread pans.
• let dough do a final rise in bread pans covered loosely with plastic until they reach the top of the loaf pans.
• Do an egg wash(optional) on top of the dough before baking.
• Score the dough with a sharp wet blade. Make one deep slash down the length of the loaf for best rise.
• Preheat oven with a pizza stone(or baking sheet) and broiler pan on oven shelf below at 400°.
• Loaf pans go on top of a sheet pan onto the stone(If you have one).
• Spritz loaves very liberally with water bottle just before going into oven.
• Pour water about 1/2 inch deep in the broiler pan. This creates steam.
• Keep steamy for first 15 mins. Spray hot oven with water as you begin baking the loaves.
• After 15 mins turn oven down to 375°.
• Bake an additional 30-35 mins.
• Turn loaves for even browning.
• Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
• Remove from oven and cool on racks to room temperature before cutting the bread.

MULTIGRAIN SUNFLOWER SOURDOUGH BREAD

Steps:

• Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
• Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. Add the remaining 1/2 cup flour if the dough is too sticky.
• Turn out into oiled bowl; let rest for 30 minutes. Fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. You can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
• Preheat oven to 375. If using a stone, place it in while preheating, for around 20 minutes. If using a clay baker, follow the usual process.
• If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.

SOURDOUGH SUNFLOWER BREAD

Steps:

• Measure all ingredients into bread machine pan, in order that they are listed.
• Set machine for dough cycle and start.
• At end of dough cycle, remove dough to lightly floured surface and shape into loaf.
• Place in greased loaf pan, cover and let rise until bread is 1 to 2 inches above edges of pan.
• Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise.
• Bake at 375 degrees F for 40 to 50 minutes.
• Remove from pan and cool on wire rack.
• Top can be brushed with butter for a soft crust, if desired.
• NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered.
• This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
• If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.

SOURDOUGH FLAX SEED BREAD

Steps:

• (Optional) Put the sunflower seeds, flax seeds, and poppy seeds in a hot, clean, dry skillet and stir them. Let them roast, with frequent stirrings, until they become fragrant. Be careful to make sure they don't scorch! Toasting the seeds makes them - and the bread - much more tasty. You may also roast the seeds in a 375F oven for 5 to 10 minutes.
• Mix the active starter, water, oil and honey together. (I use my Kitchen Aid with the dough hook for this process.).
• Add the (optional) seeds.
• Stir in the flax meal.
• Add the salt and then stir in the flour one cup at a time until the dough is too thick to stir.
• Pour the dough onto a floured work surface (or turn up the speed on your Kitchen Aid) and knead until the dough is resilient. The dough is a rather sticky dough; it's important not to over-flour the dough.
• Once the dough is well kneaded, turn it out into an oiled bowl, turn and cover.
• Let it rise until doubled.
• Deflate the dough, knead briefly, cut and shape into rough loaves.
• Let the dough sit, covered, for 30 minutes, then shape into final loaves.
• Let rise, covered, until doubled.
• Preheat the oven to 375°F.
• Bake 30 to 45 minutes.
• Note:.
• Flax seeds are easily found in health food stores. The oils in them can become rancid, so either buy just what you need, or store the seeds in the refrigerator or freezer.

SOURDOUGH SEED BREAD

Steps:

• Place the milk and honey in the microwave and heat for 2 minutes to remove the chill and soften the honey.
• Whisk together the milk, honey, sourdough starter, oil, salt, & all those seeds.
• Add the flours and stir to combine. Use a dough hook if you're using a stand mixer. If mixing by hand, you may need to use your hands to get everything fully incorporated.
• Remove dough from bowl. Grease the bowl. Return the dough to the bowl and flip the dough around so that all sides are greased.
• Cover and allow to rise in a warm place until doubled (about 12 hours).
• Form into a loaf and place in a loaf pan or onto a baking sheet. Cover and allow to rise in a warm place about 2 hours.
• Preheat oven to 375 degrees Fahrenheit.
• Bake about 45-50 minutes or until crust is slightly brown and a toothpick inserted in the centre comes out clean or an instant read thermometer reads 195 degrees Fahrenheit.
• To yield 1 tablespoon of seeds per slice, cut into 16 slices when cooled. But you can make as many slices as you prefer.

FLAX AND CARAWAY SEED SOURDOUGH BREAD

Steps:

• When making sourdough bread, since this is an active fermentation recipe, you will want to use the highest quality ingredients as possible. I recommend organic, unbleached and stone-ground flours only. Bread flour has a higher gluten content than all-purpose. Rye flour is one of my personal favorites and pairs really well with the caraway seeds. You can also use whole wheat or spelt flour. Use organic seeds. In this loaf I used gold flax seeds and caraway but you can also use brown flax seeds, sunflower, pumpkin, or sesame seeds! Only use filtered water as tap water will not work well for the fermentation process. Salt - also a very important ingredient. I recommend unrefined and unbleached sea salt or kosher salt. Use fine not coarse or flaky.
• If you are just starting out and don't have all of the sourdough bread tools yet, don't worry there are alternatives. You will need: 1. Kitchen Scale 2. Bowl (for mixing and proofing) 3. Kitchen Towel (lint free) Nice to Haves: 1. Dutch Oven 2. Bench Scraper 3. Proofing Basket (Banneton) 4. Lame (scoring tool)
• To make the levain, get a glass jar or bowl with a loose lid and add: 24 grams mature starter, 48 grams organic bread flour, 48 grams organic whole wheat flour, and 96 grams of filtered water. Note that all of your ingredients should be about the same temperature. If you are keeping your flours at 73°F then the filtered water should be about the same temperature. Mix thoroughly with a rubber spatula until no more dry flour bits are visible. Loosely cover the jar and place it in a cool, dark and draft free zone overnight.
• Your levain should have grown overnight and show signs of strength and activity. To test to see if the levain is ready, get a medium size bowl and fill it up with water. Take a teaspoon amount of the levain and gently place it into the bowl. If the levain is floating it is ready for use, if it drops to the bottom of the bowl, give the levain more time.
• Assuming that the levain is ready for use, it is time to make the dough. Place a large mixing bowl on your kitchen scale and add 400 grams bread flour, 100 grams rye, 75 grams flax seeds and 75 grams caraway seeds. Using your hand, mix until the seeds are well distributed throughout the flour. Next, add 350 grams of filtered water (same temperature as the flour), 130 grams of the levain and 10 grams sea salt. Using your hand, mix slowly until all of the dry bit have been absorbed.
• Dump the dough onto a clean work surface and knead the dough for 8-10 minutes. To knead, use your dominant hand to push the dough with your palm away from you, then grab the dough with your fingers to pull it back. In the beginning, it will be messy but continue with the kneading process until the dough comes together and creates a smoother dough ball. Do not add any additional flour during this kneading process. Use your hand or bench scraper to bring the dough back together every minute or so. To test to see if the dough has enough gluten development and strength, lightly oil your hands, grab a small handful amount of the dough then use your fingers to carefully stretch the dough from the center out. If the dough tears easily it is not ready, if you can see through the thin layer of dough (window pane test), it is ready for bulk fermentation.
• Shape the dough into a ball then place it back into your bowl and cover it with a kitchen towel, cling film and a large plastic bag. Place the bowl into a dark, cool, draft-free zone for 3-5 hours. The colder the temperature, the longer it will take to ferment. During this time, the dough will continue to gain strength and trap carbon dioxide gasses which gives the dough volume and lightness. This fermentation is the same as the one that occurs in sauerkraut or kimchi!
• If the dough has grown, slightly domed and may even have some visible gas bubbles, it is ready for the next step. Lightly flour your work surface and carefully dump the dough out. Use your lightly flour hands or a bench scraper to loose the sides of the dough so it releases from the bowl. Stretch and fold all sides of the dough into the center until you have a tight ball, then turn the dough ball over until you have a tight ball. Allow the dough ball to rest while you prep your proofing basket. If you have a banneton proofing basket, liberally dust the inside with flour (I use rice flour but any flour will do). If you are using a rounded mixing bowl (glass, wood or ceramic), drape a lint-free kitchen towel into the inside of the bowl then liberally dust the inside with flour.
• By now, the dough has relaxed a bit and has spread out on your work surface. Once more, stretch and fold all sides of the dough into the center until you have a tight ball, then turn the dough ball over. Place your hands in front of the dough ball with the palms facing towards you and your pinkies touching the work surface. Now, slowly drag the dough ball towards you. Turn and drag and few times. This will tighten the dough ball and seal the bottom. Carefully flip the dough ball upside down into your palms and place it into the prepared proofing basket/bowl. The dough ball should be bottom side up so that when you turn out the dough onto parchment paper later, the seal of the dough ball will on the bottom. Place the proofing basket/bowl into a large plastic bag or cover with cling film or a kitchen towel, make sure that it does not touch the dough ball as it rises up. You can now place the proofing basket/bowl back into a dark, cool, draft-free zone for 3-4 hours or into the refrigerator for 12-16 hours.
• One hour before the dough is done proofing, preheat your oven to 500°F. If you are going to bake the bread in a dutch oven, add the dutch oven with the lid inside the oven while it is preheating. Both the oven and dutch oven need to be screaming hot. If you do not have a dutch oven, preheat the oven for 1 hour then add a rimmed baking sheet or a cast iron skillet on the bottom rack and fill it up with boiling hot water about half way. This will create steam during baking which results in a crusty crust!
• Get a large piece of parchment paper ready on your clean work surface. Carefully, invert the dough ball onto the parchment paper. You can now score the dough with a bread lame or a very sharp knife. This is optional, however, giving the dough at least one long and deep slash will allow the bread to expand during baking. The purpose is primarily to control the direction in which the bread will expand during "oven spring." Dutch Oven Instructions: Put on oven mitts then remove the dutch oven from the oven and carefully place the parchment paper with the dough ball inside the dutch oven, cover with a lid and place into the oven and bake for 20 minutes at 500°F. Baking Sheet Instructions: Carefully place the parchment paper with the dough ball on a baking sheet then place it on the middle rack in the oven with the steam bath on the bottom. Bake with steam for 20 minutes at 450°F.
• Dutch Oven Instructions: Remove the lid from the dutch oven and lower the heat to 425°F. Bake for 25-30 minutes. Baking Sheet Instructions: Remove the rimmed baking sheet or a cast iron skillet with the water from the oven and bake without steam at 425°F for 25-30 minutes. If the bread is getting too dark, lower the heat to 400°F.
• Once the bread is fully baked, you can leave it inside your oven with the oven OFF and the oven door ajar for 20-30 minutes them move it to a wire rack to cool for at least 2 hours, ideally 5-8 hours before cutting in. If you cut into the bread while it is still warm the crumb will turn out gummy and the bread will go stale faster.

SOURDOUGH GRAIN & SEED BREAD

Steps:

• ABM:.
• Place all ingredients (in order listed) in your bread machine, and set to dough cycle. When complete, form into a loaf and place in a greased loaf pan. Allow to rise to doubled. Bake in 375 oven for 40 minutes, until it is golden and passes the knock test. For a more rustic loaf, you can form onto a greased cookie sheet and allow to rise, or better yet, use a baking stone if you have one! You could also allow your bread machine to follow a complete cycle, allowing it to bake in the machine.
• KA or Stand Mixer:.
• Place all ingredients in order listed, in bowl. Mix using dough hook until dough pulls away from sides of bowl. Dough shoud be smooth, slightly damp. Oil a large bowl, and place dough in, swishing it around to coat.
• Allow to rest for 30 minutes. Fold dough (like you would a letter), turn 90 degrees, and repeat foldings. Allow to rest 30 minutes more. Repeat foldings.
• Form into loaf and place in greased loaf pan, or onto a greased cookie sheet. Allow to rise until doubled (2-3 hours.) Bake in a 375 degree oven for approximately 40 minutes, until it is golden and passes the knock test.
• Note #1: To proof your starter, feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
• If you start with 1/2 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
• Note #2: To use a baking stone, allow your loaf to rise on parchment paper, placed on a board. Place the stone in the oven when preheating it, allowing it 30 minutes to heat the stone. Move the loaf onto the stone using the parchment paper (you can bake it right on the paper, on the stone.).

SEEDED SOURDOUGH BREAD

Steps:

• Toast the sesame seeds in a dry skillet on medium-low heat for 2-3 minutes or until golden brown.
• Combine all three kinds of seeds in a small bowl and add the 100g of water, allowing the seeds to soak up the water (especially the chia seeds) during the dough's autolyse stage.
• Mix the flour and water and cover the dough to autolyse for about 1 hour.
• Knead and pinch the salt and leaven into the dough. Mark the time, and cover and let the dough rest for about 30 minutes.
• Begin a series of 4-6 stretch and folds 20-30 minutes apart, covering between each stretch and fold, and adding in the watery seed mixture at the second stretch and fold.
• Let ferment until the dough is puffy and bubbly. From the marked time the leaven was added, this bulk ferment can be as little as 3-4 hours if your room temperature is over 80F or as long as 10-11 hours if your room temperature is under 70F. My dough fermented 5.5 hours at 77F.
• Scrape your fermented dough out onto a floured countertop. Press out the gases while you creating a rectangular shape with the dough, then fold the dough in thirds on the long side, and then in half to make a tall square shape.
• Cover with plastic and let the dough rest for 15 minutes.
• Prep your counter with extra chia, sesame, and poppy seeds in a circle if you're making a boule and an oval if you're making a batard. Also, prep your banneton with flour as well.
• If you're using a tea towel to line a bowl or basket, you have the option of laying it flat on your counter, flouring it and then coating it in seeds.
• Shape your dough into a boule or batard by knitting the sides together, and then rolling and pressing the top into the middle several times until the dough is completely flipped over. OR Flip your dough over, and tuck in the sides while rotating it in a circle.
• Let the dough rest a few minutes to close the seams on the underside, then dampen the top of the loaf with a wet hand or by spraying it. Use your dough scraper to lift your boule/batard off the counter and flip it onto the layer of prepped seeds, rolling it a bit to capture as many as possible.
• Transfer the dough to your floured basket. Cover and proof until it has expanded and does not rebound as readily when poked. This could be as little as 45 minutes at room temperatures and as long as 10 hours in the refrigerator. My dough proofed for 2.75 hours in the refrigerator.
• 30 minutes before your proofing stage is over, preheat your oven to 500F (or the recommended temp for your baking vessel) with the baking vessel inside.
• Bake at 500F for 30 minutes, lid on
• Bake at 450F for 10 minutes, lid off
• Or until the internal temperature of the bread is about 205F.