Multiseed Open Crumb Sourdough Bread

by - August 04, 2019

This recipe is adapted from "Full Proof Baking" by Kristen with added multi-seed in the recipe.

Characteristic of this bread:  The texture is moist with a hard crust and slightly tangy taste. Usually sourdough starter provides an aromatic flavour to the bread and with addition of roasted seed, the bread has a more substantial flavour.

Please read the below notes before baking.

Room temperature in your kitchen plays very important part in sourdough baking.  If you want to have nice oven spring, please do not over proved dough during bulk fermentation.  Warm temperature in your kitchen may cause over proved dough.  

28C – 30C is the room temperature at my kitchen (without air-conditioner)
25C – 27C is the room temperature at my kitchen with the air-conditioner turned on.

Bulk fermenation at room temperature 25C - 27C for this recipe.  Bulk fermentation started when levain is added.

Please reduce the duration of resting time if your room temperature is 28C – 30C.

It is advisable to refresh the sourdough starter before preparing the levain and to use the starter (levain) at its peak.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Multiseed Open Crumb Sourdough Bread Recipe

Yields:  1 loaf


255g bread flour (I used Japanese high gluten flour) - 79%
70g whole wheat flour - 21%
243g water - 77% final hydration
7.5g sea salt - 2.1%
85g Multiseed (sunflower seed, pumpkin seed , flaseed and sesame seed), toasted
Some extra sesame seed for topping

65g sourdough starter (100% hydration) – 20%

  1. Feed starter 
    1. Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 2 – 3 hours.
  2. Autolyse - Mix flour and water, stir until there is no more dry flour with a spatula.  Or use a stand mixer with paddle attachment for 2-3 minutes at low speed.  Cover and leave for 1 to 3 hours.
  3. Levain - Wet your hand, add 65g sourdough to the dough and hand mixing until incorporated, about 3 - 4 minutes. Or use a stand mixer with hook attachment and knead for 6 to 8 minutes until window pane stage.  Cover and rest for 30 minutes.
  4. Sea Salt - Dilute sea salt with the balance of 20g water.  Pour on top of the dough, use hand to mix in the sea salt water.  It takes about 5 minutes until it is fully incorporated.  Cover and rest for 30 minutes.
  5. Bench Fold - Lightly mist the counter top with water.  Wet your hand and scrapper.  Transfer dough to the counter top.  Pull and fold the four sides, flip over and round the dough.  Return to the same bowl.  Cover and rest for 30 minutes 
  6. Lamination -  Lightly mist the counter top with water and wet your hand.  Pull from centre out to form a rectangle shape.  Sprinkle multiseeds evenly. Pick up one edge and fold into the center.  Pick up other edge and fold into the center over first section.  Fold the top down half way.  Fold the bottom up.  Put dough in a new dish (square pyrex dish).  Cover and rest for 30 minutes.
  7. Coil Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
  8. Coil Fold 2 - Repeat the same.  Cover and rest for 30 minutes
  9. Coil Fold 3 - Repeat the same.  Cover and rest for 90 minutes.
  10. Shape - Flour the counter top.  Shape and coat the dough with sesame seeds then transfer to a  slightly flour banetton.  
  11. Proof - Proof at room temperature for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
  12. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
  13. Take bread dough out from the fridge, invert onto a parchment paper and scoring.  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
  14. Lower the temperature to 230C (fan-forced) and bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 220C (fan-forced), continue bake for another 10 - 15 minutes.
  15. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.
  1. Usually 3 coil folds should be enough.  But, sometimes you may need extra coil fold if your dough is spread and not enough gluten develop.

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