This loaf, like most sours, is really amazing toasted, or simply served alongside some nice cheese. As always, I have made my sourdough using a sponge, I am not saying that this is the right or best way to go about it, it just happens to be the method that works for me every time.
Makes 1 large loaf.
For the sponge:
150ml active sourdough starter (click here to learn how to make it)
250g strong white flour
3 tablespoons honey
300ml water
For the loaf:
100g sunflower seeds
250g strong white flour
50ml water (you might not need this, depending on how wet your starter is)
10g salt
2 tablespoons rapeseed oil
Make the sponge by combining the starter, flour, honey and water in a large bowl.
Cover the sponge, with a tea towel and leave to bubble up overnight (or for at least 8 hours).
When the sponge has bubbled/foamed up quite a bit it's ready.
When the sponge is ready, stir in the flour, seeds, oil and salt and mix to form a dough (adding the water if it feels a little dry).
Tip the dough onto a lightly floured surface and knead for about 10 minutes, or until it feels quite elastic.
Return the dough to the bowl and cover with a tea towel.
Leave to rise overnight, or for at least 6 hours until the dough has doubled in size.
When the dough has risen, really gently remove it from the bowl and shape it into a ball (being as careful to keep in a much air as possible).
Place your loaf onto a lined baking tray (or into a proving basket if you have one) and cover with a tea towel.
Leave the loaf to rise for at least 3 hours, or until it has puffed up considerably.
Pre-heat the oven to 200 degrees c.
When the loaf is ready, make a couple of slashes in the top with a sharp knife and dust it with a little flour.
Bake for around 40 minutes or until the bottom of the loaf sounds hollow when tapped.
Cool on a wire rack before serving.
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