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Seeded Multigrain Sourdough

Seeded Multigrain Sourdough

Ingredients

  • 150 g active sourdough starter
  • 350 g bread flour
  • 150 g whole wheat flour
  • 375 g water
  • 20 g maple syrup or honey
  • 10 g fine sea salt
  • 80 g mixed seeds (see below):
  • -30 g sunflower
  • -20 g sesame
  • -20 g flax
  • -20 g 10-grain cereal

Steps

  1. Night Before: Feed Starter in the evening. Mix 30 g starter, 60 g water and 60 g flour. Let sit overnight at 70–75°F. In the morning you need 150 g active, bubbly starter.
  2. In the morning, mix all your seeds together (80 g total). Pour 80 g boiling water over seeds. Let sit at 1-4 hours.
  3. Mix the dough and autolyse: Combine 375 g water, 350 g bread flour, 150 g whole wheat flour. Mix until no dry flour remains. Cover and rest 45–60 minutes.
  4. Add Starter, Sweetener and Salt: 150 g active starter (then pinch in to incorporate) 20 g maple syrup or honey & 20 g fine sea salt. Mix thoroughly then rest 20 minutes.
  5. Mix & Gluten Formation: Mix the dough thoroughly (with multiple mini folds) for 10 mins until you have a successful windowpane test.
  6. Bulk Ferment: Let ferment for 3-4 more hours. Perform 4 sets of stretch & folds, spaced 30-60 minutes apart. Add the soaked seeds (including all soaking water) during the first or second set of folds. After the final fold, let the dough rise undisturbed until 40–50% larger (not doubled), slightly domed surface, jiggly with visible bubbles.
  7. Preshape: Turn dough onto lightly floured surface. Shape loosely into a round. Rest 20 minutes.
  8. Final Shape & Cold Proof: Shape gently but tightly into boule or batard. Place seam-side up into floured banneton. Cover with plastic wrap refrigerate 10–14 hours.
  9. PreHeat for Baking: Set oven to 475 and place Dutch oven inside to preheat for 30-45 minutes.
  10. Score & Bake: Remove dough from fridge. Turn onto parchment. Score immediately. Add to hot dutch over, then bake: 20 minutes covered, then 20–25 minutes uncovered. Bake until deep golden brown and internal temp reaches 208–210°F.
  11. Cool at least 1 hour before slicing.

Cook History

Apr 6, 2026
Apr 1, 2026

Personal Notes

For warm proofing (one day dough --> bake): Proof 2-3 hours in oven with light on instead of overnight in the fridge.