This loaf is the only one in the 2024 Calendar series using 100% white bread flour. To enhance flavour and texture, I've blended in a mix of sunflower, sesame, and flaxseeds into the dough. The choice is yours—incorporate all the seeds into the dough or keep about half to generously coat the shaped dough just before placing it into the basket.

Ingredients

Yields 2 loaves

140g active starter/levain

700g white bread flour

550g water (+10g)

14g salt

100g seeds of choice (reserve some for coating)

(For the inside I’ve used sunflower seeds, white and black sesame seeds and flaxseeds. For the coating I’ve used the same except for sunflower seeds—I find them to chunky to coat with).

Steps

STEP 1 | Autolyse

In a large bowl, combine the flour with 550g water and knead until there is no dry flour left. Cover the bowl and let the dough rest at room temperature for 1 hour.

STEP 2 | Add starter/levain

Add 140g active starter/levain and knead until fully incorporated. Cover the bowl and let the dough rest for 30 min.

STEP 3 | Add salt

Add 14g salt and 10g water and knead for a few minutes until the dough is smooth and supple. Cover the bowl and let the dough rest for 30 min.

STEP 4 | Bulk fermentation

Option 1:

Perform one stretch and fold, rest the dough for 30 min, then perform three sets of coil folds, each 30 min apart.

To add the seeds, stretch the dough out on a work surface into a thin sheet, spread the seeds on top and then fold the dough back again. Rest the dough for 30 min, then perform additional two sets of coil folds, 30 min apart.

Option 2:

Perform one stretch and fold, rest the dough for 30 min, then perform five sets of coil folds, each 30 min apart. Add the seeds in batches during the first two coil folds.

Once you complete the last coil fold, cover the bowl and wait until the dough increases in volume by about 100%.

STEP 5 | Pre-shape

Transfer the dough onto a work surface, cut it in half with a bench scraper and pre-shape each part into a round. Cover with a towel and let the dough rest for 30 min.

STEP 6 | Shape & cold proof

After the 30-minute bench rest, shape the dough, coat with the remaining seeds (optional) and transfer to the proofing baskets. Cover with a towel and let the dough rest for about 12 hours in the fridge.

STEP 7 | Score & bake

The next morning, score the dough, transfer to your baking dish, cover with the lid and place in the oven.

Bake for 25 minutes at 250°C/480°F, then remove the lid and bake for an additional 15 minutes at 230°C/450°F.

Once baked, repeat with the second loaf.

Happy baking!

If you require more detailed recipe instructions, refer to our Beginner’s Sourdough Recipe.

And if you haven’t baked sourdough bread before, or need more guidance, check our New To Sourdough Baking section, where you can find details such as how to make your starter from scratch or the tools required to bake your first loaf of bread (including some of the tools we personally recommend).

What’s Next?

We highly recommend keeping a record of your process, timings, ingredients and techniques used. Our Sourdough Fever Record Keeping PDFs will help you do all that and more. This 4-page PDF file includes a record keeping page, a basic sourdough recipe with instructions and troubleshooting notes that you can download and print at home. Click the photo below to find out more!

You may also like to our custom-built Baker’s Percentage Calculator. With our intuitive design, and instant results, you will be able to easily work out grams or percentages of your sourdough ingredients. Get access to the calculator.

And if you want to make your loaf extra special, check our NEW Sourdough Fever Stencils!