Sort ingredients
kennarf
QR Code
Listen
Pdf
Rebuild your starter by refreshing your sourdough starter (we call this first build)
Refresh starter again (second build makes your starter very vigorous)
Mix 180g of the seeds with 200g of the water and leave on the side until the evening
Using a spatula or strong wooden spoon, mix your leaven, flour, salt, soaked seeds and any liquid, and the remaining water and mix well; then get your hands in and mix. Remember to keep your DDT - desired dough temperature.
Adjusting the hydration - Depending on the flour you chose and the age of the flour, you may need to add more water so add in small increments of 20g, and give a few minutes rest before adding more, then leave to rest for 1 hour.
Butter your tin and scatter with the remaining 70g seeds to coat
Transfer the dough to the tin and cover. Leave to prove overnight on the side in the kitchen
Refresh your starter again - leave the pot next to the loaf on the kitchen table overnight.
In the morning you can return your now bubbly starter to the fridge - it will be alive to use for another 2 days and then you need to rebuild it if you want to bake again .
Bake your bread
I also often drizzle a little honey over the top of the bread to finish - you don't have to but I love it.