A savory variation of my house loaf, with everything-bagel seasoning folded through the dough and a crisp, seed-studded crust. The reduced-water formula keeps the dough easier to handle while preserving a tender crumb.
Yield: 1 boule
Cook: 50 minutes
Total: 3 days
Ingredients
- 100 g active sourdough starter, 100% hydration, bubbly and doubled
- 385 g water
- 500 g bread flour
- 8 g fine salt
- 20 g everything-bagel seasoning for the dough
- 5 g everything-bagel seasoning for the crust
Instructions
- Day 1 — Combine the active starter and 370 g of the water in a large bowl.
- Day 1 — Add the bread flour and mix until no dry flour remains. Cover and rest for 30 minutes.
- Day 1 — Dissolve the salt in the remaining 15 g water and work it thoroughly into the dough.
- Day 1 — During the first stretch-and-fold, add the 20 g seasoning in several small portions.
- Day 1 — Complete three additional stretch-and-fold sets at approximately 30-minute intervals.
- Day 1 — Continue bulk fermentation until the dough looks aerated and elastic, has rounded edges, and has risen visibly. Do not allow it to double.
- Day 1 — Cover and refrigerate overnight. Return the remaining mother starter to the refrigerator.
- Day 2 — Turn the cold dough onto a clean, unfloured counter, gently pre-shape, and rest uncovered for 20 minutes.
- Day 2 — Shape into a firm boule, place seam-side up in a well-floured, towel-lined banneton, cover, and refrigerate overnight.
- Day 3 — Preheat a Dutch oven at 450°F for 45–60 minutes.
- Day 3 — Turn the cold dough onto parchment. Lightly mist with water, add the remaining 5 g seasoning, press gently, and score about ¼ inch deep.
- Day 3 — Bake covered for 20 minutes, then uncovered for 25–30 minutes, until deeply browned and approximately 205–208°F internally.
- Day 3 — Cool on a rack for at least two hours before slicing.
Notes
Kitchen-tested update: This version uses 10 g less water than the previous test. The earlier 395 g version made the dough too sticky; the current formula uses 385 g water.
Everything-bagel seasoning already contains salt, so the dough uses 8 g added salt rather than the 12 g in my basic loaf. Seasoning blends vary; choose a lower-sodium blend if needed.
Serve toasted with cream cheese, eggs, smoked salmon, or avocado. Store the cooled loaf cut-side down for one day, or in a bread bag for up to three days. Freeze sliced bread for longer storage.
Tested source: Toni Deveson / Olive & Abbey kitchen-tested recipe