Seeded Crust Sourdough

Name: Seeded Crust Sourdough
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: white bread flour; whole wheat flour; levain; salt

30 mins prepServes 8

A homemade sourdough bread recipe with seed art design. The preparation involves arranging seeds into stripes and utilizing a UFO lame for smooth scoring. The dough has a hydration of 78% and consists of 330g white bread flour and 20g whole wheat flour, alongside levain and salt.

8 servings

What you need

1 tsp salt

11 ⅔ oz bread flour

¾ oz whole wheat pastry flour

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Instructions

1: Combine the flours (330g white bread flour, 20g whole wheat flour) with the specified water for autolyse.

2: Let the dough autolyse for 30 minutes.

3: Mix in the levain and salt after autolyse.

4: Allow for bulk fermentation for 6 hours.

5: Place the dough in the fridge for a cold proof of 16 hours.

6: After cold proofing, shape the dough and arrange seeds as desired for decoration.

7: Use the UFO lame to score the bread before baking.

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Seeded Crust Sourdough

What you need

Instructions

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