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A stunning seeded loaf packed with sunflower seeds, sesame, and linseeds inside and out. The seeds add crunch, flavour, and texture, while practising the batard shape takes your technique up a notch.
Ingredients
- 420g bread flour
- 30g rye flour
- 325g water (72% hydration)
- 90g active starter
- 9g salt
- 70g mixed seeds (sunflower, sesame, linseed, poppy) — plus 30g for coating
Method
- Soak seeds: Cover seeds with boiling water and soak 1 hour. Drain well before using.
- Autolyse: Mix flours with 300g water. Rest 40 minutes.
- Build the dough: Add starter, salt, and remaining water. Squeeze to combine. During the first set of folds, work in the soaked seeds a handful at a time.
- Bulk ferment: 5 hours at 22°C with 5 sets of stretch and folds over the first 2.5 hours.
- Shape: Pre-shape into a round, rest 20 minutes, then shape into a tight batard (torpedo shape). Roll the surface in the reserved seeds before placing seam-side up in a floured banneton.
- Cold proof: Refrigerate 10–16 hours.
- Bake: From the fridge, into a preheated Dutch oven. 250°C covered 20 min, 230°C uncovered 20–25 min. The seeds on the crust will toast — watch toward the end.
Tip: The rye flour adds a subtle earthy note and helps the seeds bind into the crust.
Bake this with our shelf-stable live San Francisco sourdough starter — activates in 2 hours, so you can bake your first loaf the same day.
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