SEEDS BAGUETTE

• 400g of white flour 
• 100g of whole wheat flour 
• 400g of sourdough
• 16g fine sea salt 
• 350g of water 
• 100g of seeds (sunflowers, flax, sesame) 

PRELIMINARY STEP : Lightly toast the seed mix in the oven for 15 minutes at 392°F. Soak the seeds in water and place them in the fridge.

STEP 1: 

• Weigh : In a mixing bowl on top of your scale, weigh out your flour and water. Utilize lukewarm water for optimal dough development.
• Incorporation : Mix by hand or at low speed for 3 minutes using a dough hook. 
• Autolyse : Cover the dough and let it rest for 1 hour. This resting period, called autolyse, improves gluten development for a better dough structure.

STEP 2: 

• Mix : To the mixing bowl holding the dough, add the salt and sourdough. Mix with a dough hook until incorporated. Mix slowly for 8 minutes, then increase to high speed for approximately 1 more minute. 
• Add. Add the toasted seeds to the dough and mix until incorporated.  Remove the dough from the bowl and gently perform a stretch and fold. 
• Bulk fermentation : Slightly grease a container like a bowl and transfer the dough for bulk fermentation. Cover it. At a warm temperature room (around 74°-76°F), the bulk fermentation process should take around 3 to 4 hours.
• Stretches : After two hours, wet your fingers and perform a series of stretches and folds. Put it back in the bowl and cover it. Let the dough rest in the covered bowl until nearly doubled in size, approximately 1.5 to 2 hours.

STEP 3 : 

• Division: : Use the plastic scraper to gently scrape the dough out of the container. Divide in two
• Pre-shape and shape : Shape each piece into a loose round and allow it to rest uncovered for 20 minutes. Then shape each dough piece into a baguette shape. 
• Proofing: Usually we used "couches" to proof baguettes, if don't have any you can use a clean kitchen towel. Dust it with flour then place the baguettes on it. Make folds with the towel between each baguette. Cover it and let it proof for approximately 1 hour. 

STEP 4: 

• Score and bake : "Place the baguettes on parchment paper and score them. Then bake on a baking stone in the oven for 20 minutes at 450°F.
• Cooling time : Let it cool on a wire rack.