Sourdough Pumpkin Seed Sunflower Loaf

Steps

1. 1

   Combine starter and water

   • In a large mixing bowl, combine 200g active fed sourdough starter and 340ml room-temperature water.
   • Stir vigorously with your hand or wooden spoon until the starter breaks apart and the water becomes slightly cloudy and opaque, about 1 minute.
   • You want the starter distributed throughout the water before adding flour.

   + Show details− Hide details

   Ready when: starter is broken into small pieces and evenly dispersed in water

2. 2

   Add flour and autolyse

   • Add 500g all-purpose flour to the bowl.
   • Using your hand or wooden spoon, mix until all dry flour is incorporated into the wet mixture—no dry bits should remain, but don't knead yet.
   • The dough will be shaggy and rough.
   • Cover the bowl with plastic wrap, a plate, or a bowl lid.
   • Let rest at room temperature (ideally 68–75°F / 20–24°C) for 30–60 minutes.
   • This autolyse period allows the flour to fully hydrate and begins enzymatic activity that develops flavor and strength.

   + Show details− Hide details

   Ready when: flour fully incorporated, dough looks wet and cohesive after resting

   Tip: Autolyse is not optional—it improves structure and opens the crumb

3. 3

   Add salt and seeds

   • After the autolyse, sprinkle 10g salt evenly over the top of the dough.
   • Add 80g pumpkin seeds and 80g sunflower seeds.
   • Using your wet fingers (or a dough scraper), gently fold the dough over itself repeatedly—about 4–6 folds—to incorporate salt and seeds.
   • Rotate the bowl 90° between folds.
   • Work gently and fold just until the salt and seeds are evenly distributed throughout, about 2–3 minutes.
   • The dough will feel slightly firmer as salt hydrates and strengthens the gluten.

   + Show details− Hide details

   Ready when: salt and seeds are evenly distributed; no visible pockets of salt crystals or seed clusters

   Tip: Wet fingers prevent sticking. Fold gently—rough handling deflates the dough at this stage

4. 4

   Fold dough three times

   • Cover the bowl again.
   • You will now perform three sets of stretch-and-fold (also called coil folds) at 30, 60, and 90 minutes into bulk fermentation.
   • To do a fold: wet your hand, reach to the bottom of the bowl, pull the dough up and fold it over itself, then rotate the bowl 90° and repeat 4–5 times.
   • Each set of folds takes only 1–2 minutes but builds strength without intensive kneading.
   • Between sets, let the dough rest covered at room temperature.
   • By the third fold, you should see small bubbles at the edges and sides of the dough.

   + Show details− Hide details

   Ready when: visible bubbles at the dough edges; dough is slightly puffier and jiggles gently when the bowl is shaken

   Tip: Wet fingers prevent sticking. Don't overwork—three folds are plenty. Gentle handling preserves gas

5. 5

   Complete bulk fermentation

   • After the third set of folds (around the 90-minute mark), resist any urge to fold further.
   • Cover the bowl and let the dough continue fermenting without manipulation for 2–3 more hours at room temperature (68–75°F / 20–24°C).
   • The dough is ready when it has increased in volume by roughly 50–60%, the surface looks smooth and slightly domed, and the dough jiggles visibly when you gently shake the bowl.
   • You should see bubbles, especially at the edges.
   • Poke the dough gently with a wet finger; it should spring back slowly (not immediately, not collapse).
   • Total bulk fermentation time is 4–5 hours depending on temperature.

   + Show details− Hide details

   Ready when: volume increased 50–60%, surface is domed and smooth, dough jiggles when bowl is shaken, poke test shows slow spring-back

   Tip: Don't wait for dramatic volume increase—sourdough rises more in the oven than during bulk fermentation

6. 6

   Pre-shape the dough

   • Turn the dough out onto a lightly floured work surface (flour dusted from above, not kneaded in).
   • Using a bench scraper or dough scraper, gently gather the edges toward the center to create a loose round shape.
   • Work from all sides, pulling the edges inward and under to build surface tension.
   • This is a rough pre-shape—you are not trying to make a tight loaf yet.
   • Flip the pre-shaped dough so the seam side faces up.
   • Let it rest uncovered (or lightly covered) for 20 minutes on the work surface.
   • During this rest, the gluten relaxes slightly and the surface firms up just enough for final shaping.

   + Show details− Hide details

   Ready when: loose round shape achieved, dough surface feels slightly firmer but still soft

   Tip: Handle gently during pre-shaping—rough handling at this stage deflates the dough

7. 7

   Final shaping

   • Flip the dough so the seam side faces down.
   • Starting at the top of the round, fold the top third of the dough toward you and seal it gently with the heel of your hand, using light pressure.
   • Fold the left and right sides slightly inward toward the center, then fold the remaining dough toward you, rolling the dough tightly into a log shape.
   • Using both hands, gently drag the shaped dough toward you in short, repeated movements to create tight surface tension—this helps the loaf rise upward during baking rather than spreading outward.
   • Flip the loaf seam-side down and place it gently into a floured banneton basket (or a bowl lined with a flour-dusted kitchen towel, seam-side down).

   + Show details− Hide details

   Ready when: smooth, tight surface facing down in the banneton; seams are sealed and hidden underneath

   Tip: Surface tension is critical—it directs oven spring upward and prevents spreading

8. 8

   Cold proof overnight

   • Cover the banneton with plastic wrap, place it in a plastic bag, or invert a bowl over it.
   • Transfer to the refrigerator at 35–40°F (2–4°C) and let the dough proof for 8–12 hours, ideally overnight.
   • Cold fermentation dramatically improves flavor (yeast and bacteria develop more complex acids and aromatics), makes the dough easier to score due to increased stiffness, and helps the dough transfer heat efficiently in the oven for better oven spring.
   • If you're in a hurry, you can skip the cold proof and do a 2–3 hour room-temperature proof instead, but overnight fermentation is strongly recommended.

   + Show details− Hide details

   Ready when: dough is fully chilled, slightly puffy; poke test shows the dough springs back slowly

   Tip: Cold dough is easier to score and transfers heat more efficiently in the oven

9. 9

   Preheat oven and Dutch ovenOven 500°F / 260°C

   • Remove the banneton from the refrigerator.
   • You can let it sit on the counter for 15–20 minutes (optional—some bakers bake directly from cold dough, which also works).
   • Place a 5–6 quart Dutch oven (with its lid) in your oven and preheat to 500°F (260°C) for at least 30 minutes.
   • The hot Dutch oven is essential: it traps steam from the dough, which keeps the surface pliable during the first part of baking, allowing maximum oven spring and creating a crispy, blistered crust.

   + Show details− Hide details

   Ready when: oven fully preheated (beeps or signals); Dutch oven is very hot to the touch

   Tip: A very hot Dutch oven is non-negotiable for excellent crust development

10. 10

    Score and load into oven

    • Carefully remove the hot Dutch oven from the oven using oven mitts.
    • Place a piece of parchment paper (about 12 × 12 inches) on your work surface.
    • Invert the banneton onto the parchment so the dough is seam-side up and resting on the paper.
    • Using a bread lame (baker's blade), a clean sharp razor blade, or a serrated knife held at a 30–45° angle, make 2–3 bold, confident slashes about ¼ inch (6mm) deep across the top of the loaf.
    • These scores control where the dough expands and direct oven spring upward.
    • Quickly but carefully transfer the dough (still on the parchment paper) into the hot Dutch oven.
    • The dough should sizzle immediately.
    • Cover the Dutch oven with its lid immediately.

    + Show details− Hide details

    Ready when: dough is scored with bold slashes and loaded into the hot Dutch oven; sizzling sound is heard

    Tip: Work quickly—don't let the Dutch oven cool. Bold, decisive scores direct spring upward instead of sideways

11. 11

    Bake covered with steamOven 500°F / 260°C

    • Bake with the Dutch oven lid on at 500°F (260°C) for 20 minutes.
    • The lid traps steam from the dough, keeping the crust pliable and preventing it from setting too early.
    • This steam allows the dough to expand maximally (oven spring) and helps develop the signature blistered, crispy sourdough crust.
    • You should hear the dough sizzle gently inside.
    • Resist the urge to peek—every time you open the lid, you release valuable steam.

    + Show details− Hide details

    Ready when: gentle sizzling sounds from the dough; steam is visible when the lid is carefully lifted at the very end

    Tip: Keep the lid on—steam is essential. Peeking causes steam loss and a tighter crust

12. 12

    Bake uncovered until goldenOven 500°F / 260°C

    • After 20 minutes, carefully remove the Dutch oven lid using oven mitts (watch out for hot steam).
    • Return the Dutch oven to the oven and continue baking uncovered at 500°F (260°C) for 20–25 minutes.
    • Without the lid, the crust now browns and crisps further, developing deep caramelization and those characteristic dark, blistered spots on the surface.
    • The loaf is done when the crust is deep golden-brown to dark brown all over, with darker spots on the ridges and peaks.
    • When you gently tap the bottom of the loaf with a wooden spoon or kitchen towel, it should sound hollow.
    • If you have a thermometer, the internal temperature at the center should be 205–210°F (96–99°C).

    + Show details− Hide details

    Ready when: deep golden-brown to dark brown crust, blistered appearance, hollow sound when tapped on the bottom, internal temp 205–210°F (96–99°C)

    Tip: If the crust is browning too fast, reduce oven temperature to 475°F (245°C) for the uncovered bake

13. 13

    Cool completely before slicing

    • Using tongs or an oven mitt, carefully lift the loaf from the Dutch oven and transfer it to a wire rack or clean kitchen towel.
    • Do not slice the loaf yet.
    • Let it cool completely at room temperature for at least 60 minutes, preferably 90–120 minutes.
    • During cooling, the crumb continues to set and internal moisture redistributes evenly.
    • Cutting into a warm loaf results in a gummy, compressed texture because the starches are still gelatinous.
    • Once fully cool to the touch, use a sharp serrated bread knife with a gentle sawing motion to slice.

    + Show details− Hide details

    Ready when: loaf is completely cool to the touch; no steam rises from the bread

    Tip: Patience in cooling is crucial—rushing to slice ruins the crumb structure and gives a dense, gummy result