Dave’s Killer Bread — Sourdough Style

“I cannot remember who shared the original Dave’s Killer Bread copy loaf, but I baked it yesterday — and it’s delicious! I made a sourdough version, and I can’t wait to share the crumb once it cools.”

 

Ingredients

 

  • 250g whole wheat flour

  • 250g bread flour

  • 100g active sourdough starter

  • 300g water

  • 2 Tbsp honey

  • 32g olive oil

  • 8g salt

  • 100g mixed seeds (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios)

  • 25g mixed seeds (reserved for topping)

 

Instructions

 

  1. Mix all ingredients (except topping seeds) in a stand mixer (KitchenAid) for 10 minutes.

  2. Let rest for 45 minutes.

  3. Perform 3 stretch and folds, spaced evenly.

  4. Bulk ferment the dough for 4 hours at room temperature.

  5. Shape dough into a log. Lightly spritz with water and roll the top in the remaining 25g of seed mix.

  6. Place dough in a parchment-lined bread pan.

  7. Preheat oven to 375°F (190°C).

  8. Bake for 45 minutes, or until golden brown and set.

  9. Allow loaf to cool completely before slicing to view the crumb.

Notes

  • The texture and flavor of this loaf are outstanding — chewy, seedy, and wholesome.