Naturally Fermented Seeded Sourdough Boule

Healthy Elizabeth

5 from 3 votes

Prep Time 10

Cook Time 40

Ferment Time 12

Total Time 12 50

Course Bread

Servings 1 boule

Get Recipe Ingredients

Preheat the oven to 350℉. Place the seeds on a baking sheet and toast them for 5-6 minutes, until lightly toasted and fragrant.
Remove from the oven, let cool, and set aside.

Turn on your digital kitchen scale. Set the dough tub on the scale and press "tare" to make the scale read 0g.
Add the 125g active sourdough starter into the tub. Then press "Tare".The scale should read 0g.
Next, add 370g slightly warmed water into the tub. Press "tare" and then add in 10g honey.
Using a wooden spoon or spurtle (or any kitchen until), stir the water, honey, and starter until the water is nice and creamy.
Now add in 400g of all-purpose flour. Shake or scoop a couple cups worth of flour at a time, until you reach the 400g. Press "tare" to zero out the scale.
*If you accidentally add too much flour, just scoop as much as you need to off the top.
Then, add in the 75 grams of whole wheat flour.
Again, press "tare" and make sure your scale reads 0g.
Now add the 12g salt. You can either add it straight into the dough tub or place a measuring cup on the scale, press "tare" to zero out the scale, and then measure 12g seas salt.
Add the salt to the dough tub.

Remove the dough tub from the scale and place on the countertop. Stir everything together until a shaggy dough has formed.
Place the lid on the tub and let it rest for 30 minutes so that the flour can absorb the water.
After the 30 minute rest, add the toasted seeds and stir again making sure everything is nicely incorporated or grab the dough and stretch it up a few times.

Place the lid on the dough tub and leave on the counter overnight. In the morning I put my dough tub in the fridge to make it easier to handle later.

In the morning, about 2 hours before you would like to bake the bread, remove the dough from the tub onto a clean countertop.
Next, form a ball out of the dough. Fold all the corners to the center, flip the ball over, and push and pull the dough ball on the counter until a nice round loaf has formed.
Place a tea towel in your banneton basket, letting the edges fully hang over the basket.
Lightly flour the tea towel, rubbing the flour in with your hands a bit so that the dough does not stick to the tea towel.
Grab your dough ball, turn it over, and place the ball in the floured tea towel banneton basket.
Sprinkle a little flour over the top of the dough and fold the four corners of the towel over the dough.
Let the bread rise for 2-3 hours until light and fluffy and a giggly when you shake the basket.
*I like to let the bread rise in the fridge so that the dough is firmer when you place it on the parchment to bake.*

After the 2-3 hours rest, preheat the oven to 450℉. Place a dutch oven in the oven to preheat while the oven is preheating.
Lay a sheet of parchment paper in the counter.
Turn your dough out of the banneton basket onto the parchment paper.
Take a sharp knife and slice a 2-3 inch line on the top of the boule.
Once the oven is preheated:
1. Remove the dutch oven
2. Take the lid off
3. Place the boule in the dutch oven (using the parchment paper to pick up and place in the hot dutch oven)
4. Put the lid back on and place it in the oven.
Bake for 30 minutes. Then remove the lid and bake for 10-12 more minutes.
Remove from oven and let cool on a cooling rack for at least 45 minutes before slicing the boule.