A flavorful seeded oat sourdough bread filled with black and white sesame seeds, pumpkin seeds, and topped with rolled oats. This recipe provides a crunchy and nutty loaf, perfect for bread lovers looking to enhance their baking skills.
1: Toast all the seeds until fragrant.
2: Soak the toasted seeds in 50g of water for about 1 hour.
3: For sourdough prep, perform 3 stretch and folds.
4: Drain the toasted seeds and laminate them into the dough.
5: Perform 1-2 coil folds.
6: Allow bulk fermentation for 6-7 hours, or until dough is bubbly and increased by 50%.
7: Shape the dough and cold retard it for 12 hours.
8: Preheat the Dutch oven to 480°F for at least 45 minutes.
9: Bake the loaf inside the Dutch oven for 20 minutes.
10: Remove the loaf and place it on a baking sheet, then continue to bake for an additional 15-20 minutes at 440°F to prevent burning.
