Ingredients
For this rustic No-Knead Seeded Sourdough Bread, you’ll need:
3 cups (375g) bread flour
1 1/2 cups (355ml) lukewarm water
1/4 cup (60g) active sourdough starter
1 tsp (6g) salt
1/4 cup (35g) mixed seeds (sesame, flax, poppy)
Extra seeds for topping
Step-by-Step Instructions
1. Prepare the Dough
I begin by combining the bread flour, lukewarm water, active sourdough starter, and salt in a large mixing bowl. Using a wooden spoon or my hands, I mix these ingredients until a shaggy, sticky dough forms. The key here is not to overmix; we’re looking for a rough, messy consistency. This initial mix allows the flour to hydrate and the fermentation process to begin.
2. First Fermentation
Once the dough is mixed, I cover the bowl with a clean kitchen towel or plastic wrap. Then, I let it rest at room temperature (around 70°F or 21°C) for 12-18 hours. This long, slow fermentation is where the magic happens. During this time, the wild yeast and bacteria in the sourdough starter work tirelessly, breaking down complex carbohydrates, developing flavor, and creating the characteristic open crumb structure of artisanal bread.
3. Incorporate the Seeds
After the initial fermentation, I gently fold the mixed seeds into the dough. This step not only adds texture and nutrition but also introduces pockets of flavor throughout the bread. I use a combination of sesame, flax, and poppy seeds, but feel free to experiment with your favorite seed mix.
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