Seedy Loaf - Part 2

Today is bread making day. This recipe is different than our normal ones in that we're going to stuff the dough in the fridge instead of folding sets. Here's how:

My starter from yesterday looked like this:

Measure 50g amaranth flour:

Then 50g brown rice flour:

Followed by 50g dark rye flour:

Then 150g white whole wheat flour:

Measure 125g water at room temperature:

And dissolve 10g of sea salt in that:

Add all the above to the starter:

And mix until a sticky dough forms:

Cover the container and put the dough in the fridge for 8 hours:

Mix two table spoons flax seeds:

Two table spoons sunflower seeds:

And some poppy seeds:

Sprinkle a table spoon on top of the cold dough:

Then fold its left in:

Then right:

Then near:

Then far:

Then sprinkle another table spoon:

And flatten the dough ball down with your hands:

Work more seeds into it until they're all gone:

Shape it into a proper loaf:

Then dust its face with some flour:

Sprinkle some flour on a parchment paper:

Preheat the oven with a baking steel to 565 degrees:

Place the dough on the parchment paper

And let it proof for an hour:

Then move it onto a baking peel and score its face:

Slide the dough on the hot steel and bake it covered for 30 minutes:

Remove the cover and continue to bake for another 20 minutes:

Let it cool completely on a wire rack:

Enjoy!

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.