For this week’s Cakes & Bakes recipe we have a delicious, crusty, seeded sourdough boule (a fancy French word for a round, slightly domed loaf).
My starter and, as a result, dough are getting quite lively in this warmer weather!
The seeds add texture and and depth of flavour, with distinctive little hits as you crunch through individual seeds. You could even lightly toast them before adding them to the dough – something which I’ll try next time.
It’s a very versatile loaf, suitable for accompanying all manner of meals and perfect for sandwiches. It makes for great toast too! We enjoyed ours liberally spread with a lovely soft goat’s cheese on day 1 – and then it was transformed into the aforementioned toast and served with poached eggs on day 2. Both fabulous!
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- 350g/12⅓oz water at 27ºC/80ºF
- 108g/3¾oz fresh sourdough starter (100% hydration) that has been refreshed the night before and again in the morning
- 400g/14oz strong white bread flour
- 140g/5 strong wholemeal bread flour
- 150g/5oz lightly toasted mixed seeds (sesame, poppy, sunflower, pumpkin, flax, linseeds, pine nuts etc.)
- 6g/¼oz fine salt
- a little rice flour for dusting your banneton
- In a large mixing bowl, whisk the warm water and starter to combine
- Knead in the flour, cover with a reusable food cover / cling film and let the dough rest in a cool environment for 1½ hours
- Add the seeds and salt and mix until all the ingredients come together into a large ball
- Lift and fold your dough over, do a quarter turn of your bowl and repeat three more times. Repeat hourly 3 more times
- Shape your dough lightly and place it into a dusted banneton
- Cover again and refrigerate (overnight) for 8-12 hours
- Remove from the fridge and allow to warm and prove until the dough has risen by about 50%. This normally takes about 2 hours in a kitchen that is about 18-20ºC
- Preheat the oven to 220ºC/425ºF/Gas mark 7 for ½-1 hour (also preheat your La Cloche or baking stone if using)
- Gently remove the loaf from the banneton, slash the top of with a lame (grignette) and put it into the oven
- Bake for 40 minutes, turn the heat down to 190ºC/375ºF/Gas mark 5 and bake for another 10-15 minutes depending on how brown you like the crust
- Allow the loaf to cool completely (at least an hour) on a wire rack before slicing