Seeded Sourdough Batard

← All Recipes Seeded Sourdough Batard
🟡 Intermediate⏱ ~7 hrs + overnight cold proof🍞 1 batard

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

  1. Soak seeds: Cover seeds with boiling water and soak 1 hour. Drain well before using.
  2. Autolyse: Mix flours with 300g water. Rest 40 minutes.
  3. 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.
  4. Bulk ferment: 5 hours at 22°C with 5 sets of stretch and folds over the first 2.5 hours.
  5. 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.
  6. Cold proof: Refrigerate 10–16 hours.
  7. 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 sourdough starter — activates in 2 hours, so you can bake your first loaf the same day.

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