I was going to wait until after I'd made this recipe again before I wrote it up. I kind of messed it up this time, so I didn't really feel I could give it a fair review or accurate notes. But I'm not sure when or if I'll get around to making it again, so I decided to just get it out of the way now. With the understanding that the water measurement may be slightly off since I forgot to zero out the scale.

Seeded Sourdough

Slightly adapted from Sourdough Companion

Ingredients

• 100g (100% hydration) fed/active/ripe sourdough starter
• 900g hard (strong/high grade/bread) whole wheat flour
• 50g gluten (vital wheat) flour
• 50g rye flour
• 750mL water, divided
• 20g salt
• 150-200g seeds¹

Directions

1. First get your starter all ready to go. If it's been in the fridge, feed it a couple times before baking with it. I like to do a 1:1:1 feeding in the morning and then a 1:2:2 feeding in the evening. It's then ready for baking by the following morning.
2. Mix the flours together.
3. Make a well in the centre and pour in 700mL of the water.
4. Mix from the centre outward until all the flour is incorporated.
5. Cover and let stand for 1 hour.
6. Add the starter and knead/mix it into the dough.
7. Boil some water and mix the salt with 50mL of boiling water.
8. Once the salt has completely dissolved and the water has cooled to warm rather than hot, add it to the dough and work it in.
9. Add the seeds and work them in as well.
10. Adjust the consistency of the dough as desired. I found I needed to work in a little more water, but that may have been because I put the wrong amount in to start with.
11. Cover and let rest for 1 hour.
12. Stretch and fold the dough. Invert, cover, and let rest for another hour.
13. Keep folding and resting for 4-6 hours (depending on room temperature).
14. When dough seems pleasantly lively, divide it into two equal portions and round each one.
15. Cover and rest for 20-30 minutes.
16. Shape each ball into a loaf and place in a floured banneton.
17. Cover and proof in fridge overnight (12-16 hours).
18. Preheat oven to 230°C (450°F) and boil some water.
19. Grease a baking sheet and sprinkle with cornmeal.
20. Turn loaves out onto prepared baking sheet and slash as desired.
21. Pour some boiling water into a large pan and place it on the bottom oven rack.
22. Place the bread on the middle rack and bake (with steam) at 230°C (450°F) for ~15 minutes.
23. Reduce oven temperature to 180°C (350°F) and remove water pan.
24. Bake at 180°C (350°F) for another 30-40 minutes.
25. Once loaves are done, turn off the oven but leave the loaves inside for 10 minutes.
26. Remove from oven and transfer to wire rack to cool.
27. Cool completely before cutting.

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¹ For this batch I used 100g millet, 40g sesame seeds, 10g dried onion, and 3g caraway seeds. Sunflower seeds, pumpkin seeds, and flax seeds would also be great choices. Or you could go in more of a spicy-savoury direction and mix in things like coriander, cumin, and red pepper flakes. This bread has a lot of scope for experimentation. ^Back