Directions
- 1Mix the flour and water (Autolyse).
- 2Add the starter and salt; knead for about 6 minutes.
- 3Perform the first stretch and fold.
- 4Perform the second stretch and fold.
- 5Perform the first coil fold; add the seeds.
- 6Perform the second coil fold.
- 7Perform the third coil fold; place the dough on a floured surface.
- 8Shape the dough and place it in the proofing basket.
- 9Proof overnight in the refrigerator.
- 10Preheat the oven to 250°C (top/bottom heat).
- 11Bake for 25 minutes with the lid on.
- 12Remove the lid; bake for another 20-25 minutes at 210°C.
- 13Remove the bread and let it cool for at least an hour.
Ingredients
- 250 g Weizenmehl Type 550
- 250 g Dinkelmehl Type 630
- 370 ml Wasser
- 125 g aktiver Starter
- 9 g Salz
- 200 g Saaten (Sesam, Leinsaat, Sonnenblumenkerne, Kürbiskerne)
Equipment
ovenbaking panknifemixing bowl
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