Name: Seeded Sourdough Everyday Bread
Prep time: 40 min
Cook time: 55 min
Yield: 24 slices
Ingredients: 360 grams bread flour (2 3/4 cups); 80 grams chia seeds (1/2 cup); 145 grams sourdough starter (1/2 cup); 200 grams water (0.8 cups); Dough *; 360 grams whole wheat flour e.g. hard white spring whole grain flour (2 3/4 cups); 500-560 grams water (2 to 2 1/3 cups); 16 grams salt (3 tsp coarse salt); Seed Soaker **; 30 grams hemp seeds (3 Tbsp); Baker's Percentages ***; 100% flour, divided 50:50 between bread flour and whole wheat flour; 15% seeds (11% chia, 4% hemp); 97-106% water, divided; 20% sourdough starter; 2.2% salt

Instructions

My dough had a 7-hour first rise because my starter was a bit sleepy and the dough spent several hours at 67°F before going into my proofing box at 78°F. The final proof at 72°F was a little under 2 hours.
Mixing and First Rise
Mix the seed soaker, adjusting the water amount if needed. See recipe notes. Cover and set aside.
In a large bowl or the bowl of a stand mixer, add the dough ingredients, holding back some of the water if you use a less thirsty flour. See recipe notes. Mix until well combined. For stand mixing, use the dough hook attachment and pause to scrape down the sides of the bowl at least once.
Cover and let the dough rest about 30 minutes.
Add the seed soaker to the dough and mix for about 5 minutes. For stand mixing, start at a low speed for a couple of minutes, pause to scrape down the sides of the bowl, and resume mixing at med speed.
Cover and let the dough rise until it has expanded by about 50%. This took about 7 hours for my dough but the timing could range from 4-10 hours depending on the dough temperature and your starter strength.
Shaping and Final Proof
For a cold start to your bake, prep your baking vessel by lining it with parchment paper. If it is enameled, you can simply grease it.
Scrape the dough out onto a well-floured work surface and preshape it into a ball. The dough may feel wet-goopy but this is okay as it will bake with side support.
Let the pre-shaped dough rest about 15 minutes then shape it into a long loaf.
Transfer the dough to the baker, laying it seam-side down. Cover the dough with the lid and let the dough rise until the center of the loaf almost crests over the rim of the baker.
Dust the top of the dough with flour, score, and place the lid back on the baker.
Baking