Whole Grain Sourdough Bread with Seeds

In the order of the table put together the ingrediences and mix it well with a spoon.

Leave it to rise overnight around 10-16h, heavily depending on the surrounding temperature. 1h more or less does not matter much here. Sourdough rises a lot slower and more consistently than yeast and therefore has more room for deviation and timing.

Put everything together. Leave it standing overnight covered by a plate to avoid vaporation.

In a standmixer bowl with dough hook attached add water, salt, pre-dough and splet flour.

Turn on the standmixer on low-medium speed and leave it mixing until the dough is smooth and turned into a ball. Be careful not to overknead. That would be the case if the dough stretches apart. It should run around 8 minutes

Meanwhile prepare a loaf pan by oiling/buttering the inside.

Introduce the swelling seeds to the dough. I recommend now kneading it manually inside the bowl to make sure the seeds are integrated and evengly spreaded and you don't get any accumulations in one area. Also using the standmixer would stretch the dough apart at first which influences the dough quality overall.

Put the dough into the load pan.

Cover the loaf pan with bakers linen/cutton cloth and put it in a stable temperature location.
Let it rise for 2 - 8h, again heavily depending on the temperature.

You know the dough is ready when the top is merely a bow but close to a plateau.

Preheat the oven to 200°C for at least 15 minutes. You will lose heat when opening the oven.

Bake the bread in the loaf pan for 10 minutes at 200°C, then turn down the heat to 180°C and continue for 1h.

Pull out the loaf and let it cool on a wire rack.