Sun-Dried Tomato, Seed, and Whole Wheat Bread

To prepare the levain, mix 30 g of active sourdough starter, 60 g of flour, and 60 g of water. Leave at room temperature for 6–9 hours.

Pat the sun-dried tomatoes dry with a paper towel and chop them into small pieces. Lightly toast the seeds in a dry skillet for 2–3 minutes and let them cool completely.

Combine the levain, 230 g of water, 230 g of wheat flour, and 100 g of whole wheat flour. Let it rest for 40 minutes for autolyse.

After the autolyse, knead the dough for 2–3 minutes, add 8 g of salt, and knead for another 2–3 minutes. Leave the dough at room temperature for 3 hours.

During these 3 hours, perform the first stretch-and-fold 40 minutes after fermentation begins. Another 40 minutes later, laminate the dough and incorporate the sun-dried tomatoes and seeds, distributing them evenly throughout the dough. Leave the dough untouched for the remainder of the time.

Once the time is up, shape the dough into a round boule and let it bench rest for 30 minutes, covered with a towel.

After 30 minutes, shape the loaf.

Place the shaped dough seam-side up in a banneton basket and leave it at room temperature for 1.5 hours, covered with a towel or a shower cap.

Transfer the dough to the refrigerator for 8–11 hours.

Score the top down the middle just before baking.