White sourdough bread with seeds

This loaf is made with a 66% hydration and the starter is made from Manitoba flour. Lovely and crispy, moist and wholesome, but I should have added more seeds. Perhaps next time I will try using some cooked grains too like barley or spelt.

600g/21oz white strong bread flour
400ml/14oz water
150g/5.3oz active natural yeast
3 tbsp mixed seeds (you can add more than this)
1 tbsp sugar
2 tsp salt

1. add flour, seeds and salt to a large bowl
2. measure out your starter, water in a jug and add the sugar
3. mix so that the starter is melted completely
4. add wet to dry and combine until you have a nice ball
5. allow to rest for 4 hours covered with a damp tea towel
6. punch down your loaf and on a floured surface fold all four sides towards the centre of the ball as if you were making a letter
7. then continue shaping from the top down to ensure you have a nice puffy ball
8. allow to rest for another 4 hours covered with a damp towel
9. preheat your oven to 225C degrees
10. cut the top of your bread with a sharp blade and sprinkle with some flour
11. transfer on to a baking tray lined with baking paper and bake for 30 mins
12. then take the loaf out and turn upside down
13. bake for a further 30 mins with the bottom up. this will ensure even baking and no uncooked bottom

note: the baking times are approximate, if you notice your bread sounds very hollow before the 30 mins have elapsed, by all means do turn it round or take it out of the oven when both sides sound hollow



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