Seeded Sourdough Sandwich Bread

Add the flours and mix on low speed until combined, then on medium-low for about 5 mins. Cover with a tea towel and let the dough rest for 1 hour.

Now add the salt, mix well, cover with a tea towel and let the dough rest for 30 mins.

With wet hands, lift the dough from the side of the bowl, fold it over towards the middle, turn the bowl one quarter, and repeat (stretch and fold). Cover with a tea towel and let the dough rest for 30 mins. Do 3 more stretch and folds.

Cover the bowl with beeswax wrap or plastic and place the bowl in the refrigerator overnight or for about 8 hours.

Remove the dough from the refrigerator. Heavily dust a work surface. Transfer the dough to the work surface. With lightly floured hands, gently stretch the dough into a big rectangle.

Sprinkle the dough rectangle evenly with the seed mixture.

Beginning with the long side, fold ⅓ of the dough over toward the middle. Repeat with the other side. Beginning with one short side, roll the dough into a log.

Gently pull the dough log toward you multiple times while turning to create surface tension.

Heavily dust an oval bannetton with flour. Place the dough log into the proofing basket with the smooth side down. Pinch any gaping dough together to form a seam.

Place the dough in the refrigerator for 4-12 hours.

Preheat your oven to 450˚F with an oval cast iron Dutch oven in the oven inside for 1 hour.

Remove the dough from the refrigerator. Remove the preheated Dutch oven and carefully transfer the dough into the hot Dutch oven.

With a bread lame or sharp knife, score the top of the dough. Put the lid on the Dutch oven.

Bake covered for 30 mins. Remove the lid and bake uncovered for another 30 mins. Remove from the Dutch oven and let the bread cool on a wire rack