Healthy Multi Seed Sourdough

Directions

1. 1

   Prepare your starter the night before

2. 2

   The next morning, mix the flour and water (reserving 20g of water for step 3). Autolyse for at least 1hour or until your starter is ready

3. 3

   Add the levain. Mix. Add the salt and remaining water. Mix and perform slap and folds until the dough is smooth and everything is well combined

4. 4

   Cover and let the dough rest for 30mins. Then give the dough 2 sets of stretch and folds, each ~30-45mins apart

5. 5

   Laminate the dough to incorporate the seeds

6. 6

   Continue to bulk ferment and perform coil folds roughly every hour until the dough is ready (I did 2 rounds)

7. 7

   Shape the dough and place it into a banneton. Cover and place it into the fridge for an overnight cold proof. Mine was 14hrs

8. 8

   The next morning, score and bake at 500F for 20mins in a dutch oven with the lid on, 22mins at 450F lid off (times may vary based on the size of your loaf). Let cool before slicing