Seedy Sourdough Baguette

Toast the seeds at 150°C for 15-16 minutes, cover with just enough water to submerge the surface, and let cool to room temperature.

Allow the seed soak to hydrate for at least 2 hours, then drain off any excess water before use.

Mix the sourdough starter, both flours, and water on low speed for 5-6 minutes until combined, then let rest for a 30-40 minute autolyse.

Add the salt and knead the dough until incorporated, folding in the soaked seeds at the end of the mix.

Let the dough ferment at room temperature for 3 hours, performing 3 folds during the first 1.5 hours.

Place the fermented dough in a container and refrigerate for 12 hours at +7°C.

The next day, divide the dough into desired weights, pre-shape into rounds, and let rest on the bench for 40-50 minutes.

Shape into baguettes and place on a couche to proof for 1 hour at 24-26°C.