Seeded Crust Sourdough
Serves 830 mins prep0 mins cook
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.
0 servings
What you need
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.View original recipe