Seeded Sourdough

Steps

1. 1Mix the flour with the water until no dry patches remain, then cover and rest 1 hour at room temperature. This soak (autolyse) softens the dough and makes it easier to stretch later.
2. 2Add the starter, salt and seeds, squeezing them through the dough until evenly spread. Over the next 2 hours, fold the dough over itself 4 times (once every 30 minutes) — by the last fold it should feel smooth, springy and hold its shape.
3. 3Shape into a tight round on a lightly floured surface, place seam-side down in a floured banneton or bowl, cover, and cold-proof in the fridge overnight (8–12 hours).
4. 4Heat a Dutch oven at 250°C for 30 minutes. Bake the loaf covered for 20 minutes, then uncovered for 20 minutes, until the crust is deep brown and the base sounds hollow when tapped.
5. 5Cool on a rack for at least 2 hours before slicing. Cutting early makes the crumb gummy.

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