Sourdough Bread with rye malt and seeds @flavorsbyvika

Sourdough Bread with Rye Malt and Seeds

• Water — 375 g
• Active wheat sourdough starter at peak — 120 g
• Whole rye flour — 70 g
• Whole wheat flour — 130 g
• Bread flour (12 g protein) — 300 g
• Fermented rye malt — 30 g
• Salt — 10 g
• Seeds (sunflower, pumpkin, flax, sesame, etc.) — 50 g

• Mix the water (375 g), starter (120 g), all types of flour, and rye malt. Stir until combined. Cover and let rest for 45 minutes for autolyse.
• Add 10 g salt and mix for 10 minutes with wet hands or 5 minutes in a mixer. Leave the dough for 1 hour at room temperature (~23–25°C).
• Folding #1: Perform 4–6 folds on each side. Let the dough rest for 45 minutes.
• Lamination: Stretch the dough into a thin sheet on a slightly damp surface. Evenly distribute 50 g of seeds. Roll it up into a log. Let rest 45 minutes.
• Folding #2: Again, fold 4–6 times on each side. Rest for 1 hour.
• Final shaping: Gently shape the dough into a boule or batard, depending on your proofing basket. Place into the basket seam-side up, cover with plastic wrap or a towel.
• Refrigerate for 10–14 hours.
Baking:
• Transfer the dough onto parchment and score.
• Bake the first 25 minutes in a closed pot (Dutch oven) or on a tray with a pan of boiling water at the bottom of the oven at 220°C.
• Then remove the lid and bake 15 more minutes at 190°C.
• Let cool for 1 hour before slicing.