Finally cracked this Seeded Sourdough Loaf after a few flops crusty, flavorful, and that seed crust is next level!

After a couple of sad, dense sourdough attempts lately, I went back to basics and tried this recipe yesterday. Man, it turned out really good! The crumb is nice and open, the flavor is deep from the rye starter, and that everything but the kitchen sink seed crust gave it an amazing crunchy, Herby, slightly spicy bite. I was impatient and cut into it a bit early (classic mistake), but it was still delicious. Definitely letting the next one cool longer.

This made one beautiful boule that’s perfect for sandwiches or just slathered with butter. The mix of flours gives it great structure and a subtle nuttiness.

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Ingredients

• 110g active rye starter

• 350g wheat flour type 550

• 100g wheat flour type 00

• 50g whole wheat flour

• 305g water (about 68% hydration – felt just right)

• 12g salt

• Seed Crust Mix:

• Sesame seeds

• Linseed (flax seeds)

• Salt & pepper

• Italian herbs

• Extra thyme

• Roasted garlic flakes

• Chili flakes

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Directions

• Mix the water and active starter together until the starter is mostly dissolved. Add all the flours and mix until no dry bits remain. Let it rest (autolyse) for 35 minutes.
• Add the salt and knead in a stand mixer (KitchenAid) for 6 minutes. The dough came together nicely and felt strong.
• Do 4 sets of stretch and folds, every 30 minutes. Then let it bulk ferment for another 3–4 hours until it increased about 75% in volume. The current heatwave really sped things up I usually go longer but it was ready faster this time.
• Shape the dough once, let it rest 25 minutes, then do a final shaping. Wet the top lightly and roll it through your seed mix so it’s generously coated. Place seam-side up in a banneton/basket. I put it in the fridge for 2 hours (would normally do longer but I was running out of daylight).
• Preheat your oven and Dutch oven to 230°C (450°F) for 30 minutes. Bake with lid on for 30 minutes. Then drop the temp to 215°C (420°F), remove the lid, and bake another 14 minutes until it’s a deep golden brown with a killer crust.
• Let it cool on a wire rack for at least 2 hours before slicing (I only waited about 45 minutes and regretted it a bit the crumb compresses when it’s still warm).

• The rye starter brought some nice tang that played really well with the chili flakes and garlic in the crust.
• That seed crust is addictive. The roasted garlic flakes and chili give it a little kick without being overpowering. Next time I might add some poppy seeds too.
• The 2-hour cold proof was enough this time, but I think 4+ hours would develop even more flavor.
• Oven spring was solid nice ear on the loaf. The combo of flours worked beautifully.
• This is a moderately hydrated dough that’s easy to work with if you’re somewhat comfortable with sourdough.

Overall super happy with how it turned out. Definitely adding this to my regular rotation. The house smelled incredible while baking!