Multigrain Sourdough Bread

Step-by-Step Instructions

1. Build the Levain & Toast the Grains

1. In a small jar, mix the active starter, 70g water, and 70g bread flour. Cover loosely and let sit at room temperature for 4 to 5 hours until expanded, bubbly, and at its peak.

2. In a dry skillet over medium heat, toast your multigrain seed mix for 3 to 4 minutes until fragrant. Transfer to a bowl, pour over 50g of boiling water to scald them (this prevents the dry seeds from absorbing moisture out of your bread dough), and let cool completely.

2. Autolyse

1. In a large mixing bowl, combine the 350g bread flour, 100g whole wheat flour, and 300g of warm water. Mix with your hands or a Danish dough whisk until a shaggy dough forms and no dry flour remains.

2. Cover the bowl and let it rest for 45 minutes to allow the gluten network to begin forming naturally.

3. Mix and Ferment (Bulk Fermentation)

1. Pour the active levain over the autolysed dough. Use your fingers to dimple and squeeze the levain into the dough, then fold the dough over itself for 2 minutes until fully integrated. Cover and rest for 30 minutes.

2. Sprinkle the sea salt and the remaining 25g of water over the dough. Slap and fold the dough for 3 to 4 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl. Cover and rest for 30 minutes.

3. The Seed Inclusion: Gently stretch the dough out into a large rectangle. Spread the cooled, drained seed mix evenly across the surface. Fold the dough into thirds like a letter to laminate the seeds into the layers.

4. Over the next 2.5 to 3 hours, perform 4 sets of “stretch and folds” every 30 minutes. To do this, wet your hands, pull up one side of the dough, and fold it over the center. Rotate the bowl 90 degrees and repeat until all four sides are folded.

5. Let the dough rest undisturbed for the remainder of bulk fermentation until it has grown roughly 30-40% in volume, feels full of air, and shows a smooth dome surface.

4. Shape and Cold Proof

1. Turn the dough out onto a lightly floured surface. Shape it into a tight round smooth ball (boule) or an oval log (batard). Use a bench scraper to create surface tension across the top skin of the dough.

2. Dust a proofing basket (banneton) generously with rice flour. Place the shaped dough top-side-down into the basket.

3. Slip the basket into a plastic bag and place it into the refrigerator for a cold overnight proof (12 to 16 hours). This slows down fermentation and builds the signature sourdough tang.

5. Bake

1. Place a heavy Dutch oven with its lid on inside your oven and preheat to 500°F (260°C) for 45 minutes.

2. Carefully invert the cold dough from the basket onto a piece of parchment paper. Dust the top with a bit of flour, and use a sharp baker’s lame or razor blade to score a deep crescent cut across the surface to control the oven spring expansion.

3. Carefully lower the parchment paper with the dough into the scorching hot Dutch oven. Cover with the lid immediately and bake for 20 minutes (the steam trapped inside will create the perfect blistered crust).

4. Remove the lid, drop the oven temperature to 450°F (230°C), and bake uncovered for another 20 to 22 minutes until the crust turns a rich, dark mahogany color.

5. Transfer the loaf to a wire cooling rack. Crucial step: Let the bread cool for at least 2 hours before slicing. Slicing hot bread traps steam inside, turning the crumb gummy.

Baker’s Pro Tips

• Why Scald the Grains? Raw seeds act like tiny sponges; if you put them straight into your dough, they will suck water right out of the flour, leaving you with a dry, stiff crumb. Soaking or scalding them first ensures your hydration percentage stays perfectly balanced.

• Rice Flour Is Your Friend: Dust your proofing basket with rice flour rather than regular wheat flour. Rice flour is gluten-free and won’t absorb moisture as quickly, guaranteeing your wet dough releases flawlessly from the basket without sticking or tearing.

Flavor Twists

• Honey & Walnut Crust: Add 2 tablespoons of raw honey to the water step during mixing, and substitute half of the seed mixture with chopped, toasted walnuts for a subtle sweetness that pairs gorgeously with sharp cheeses.

• Rosemary & Flax: Finely chop 2 tablespoons of fresh rosemary and incorporate it along with a heavy concentration of brown flaxseeds during the seed inclusion step for an incredibly fragrant, earthy loaf.