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Baking recipe · from the recipe book

Four-Seed Soaker Sourdough Boule

A tall, crackly-crusted boule with a soft, open crumb studded with nutty pumpkin, sesame, flax and chia seeds, wide enough for sandwich slices.

Four-Seed Soaker Sourdough Boule

Ingredients

  • 3⅔ cups500 gBread flour
  • 1¾ cups430 gWaterdivided: 70 g lukewarm for the soaker, 360 g at about 80°F (27°C) for the dough
  • 3½ oz100 gActive sourdough starter (100% hydration)fed and at its peak
  • 1¾ tsp11 gSalt
  • ¼ cup30 gPumpkin seeds (pepitas)roughly chopped
  • ¼ cup40 gSesame seedsdivided: 25 g for the soaker, 15 g for the crust
  • 3½ tbsp25 gGround flaxseed
  • ½ oz15 gChia seeds

Steps

  1. Day 1, morning: feed your sourdough starter with equal weights of flour and water and leave it at about 75°F (24°C) for 4 to 6 hours, until doubled, bubbly and domed at its peak.
  2. While the starter rises, make the seed soaker: in a small bowl, stir together the pumpkin seeds, the soaker portion of sesame seeds (25 g), the ground flaxseed and the chia seeds with the soaker portion of water (70 g). Cover and set aside so the seeds absorb the water and won't pull moisture from the dough.
  3. About 1 hour before the starter peaks, mix the bread flour with the dough portion of water (360 g) until no dry flour remains. Cover and rest 45 minutes (autolyse).
  4. Add the sourdough starter and the salt to the dough. Squeeze and fold with wet hands for 3 to 4 minutes until fully combined. This dough is about 75% hydration and 2% salt, counting the flour and water in the starter.
  5. Bulk rise at about 75°F (24°C) for 4 to 5 hours. After the first 30 minutes, spread the seed soaker (pumpkin, sesame, flax and chia seeds) over the dough and work it in with the first set of stretch-and-folds. Do 3 more sets of stretch-and-folds, 30 minutes apart, then leave the dough undisturbed until it has grown by about 50 to 75%, feels airy and shows bubbles on the sides and top.
  6. Turn the dough onto a lightly floured counter, pre-shape it into a loose round and rest it 20 minutes uncovered.
  7. Shape a tight boule. Spread the crust portion of sesame seeds (15 g) on a damp towel, roll the top of the boule over it to coat, and set it seam-side up in a floured banneton or towel-lined bowl.
  8. Cover and cold proof in the fridge for 12 to 14 hours overnight.
  9. Day 2: place a lidded Dutch oven in the oven and preheat to 475°F (245°C) for 45 to 60 minutes.
  10. Turn the cold dough onto parchment, seed side up, and score a deep cross or a single curved slash. Lower it into the hot Dutch oven using the parchment.
  11. Bake covered for 20 minutes. Remove the lid, lower the oven to 450°F (230°C) and bake 22 to 25 minutes more, until deep brown and crisp and the center reads 205°F (96°C).
  12. Cool the boule on a rack for at least 2 hours before slicing into 12 slices, so the crumb sets and the crust stays crisp.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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