Once you have mastered our ‘Simple Sourdough Recipe’ - it’s super easy and fun to ‘spice things up’ by mixing in spices/seasonings, fruit, cheese, veggies, and more to take your bread to the next level!
This variation on our Simple Sourdough Recipe includes the addition of 50g of everything seasoning. It’s added to the loaf using a technique called lamination which takes place just before you do your first of 4 stretch & folds.
Now - what is lamination as it pertains to sourdough bread baking? Lamination for sourdough bread baking is when you stretch the dough as thin as possible without tearing it, then fold it back up into layers until it forms a dough ball. This step is the ideal time to add in any mix-ins you plan to add to your dough.
For this recipe, the lamination step will be when we add the everything bagel seasoning. When the dough is stretched out super thin, you simply sprinkle the 50g of everything seasoning overt the top of the stretched out dough, then fold it up into a dough ball and let it rest for 30 min before beginning your series of stretch and folds.
Everything Bagel Sourdough Bread
375g Bread Flour
75g All Purpose Flour
325g Water @ 90F (+30g cold water for Bassinage)
125g Sourdough Starter
50g 'Everything Bagel' Seasoning
Prepare your Starter: 9-10pm
Mix up your starter in preparation to mix the dough the next morning- at least 125g of starter is recommended.
Next Day (Mixing Dough)
Mix the Dough: 8:00am-9:00am
Autolyse: Mix 325g of water + all of the flour in your stand mixer with the paddle attachment for 5 minutes on speed 3-4. Cover and rest for 1 hour.
Add your starter (~125g) to the stand mixer bowl and mix, this time with the dough hook, for 5 minutes.
Bassinage: Add the salt and 30g of cold water to the mixer bowl and work the dough with your hands for a minute or two until the majority of the water is absorbed. Then, mix with the dough hook for 5 minutes on speed 3-4. Cover and rest for 30 minutes.
Lamination: Stretch the dough as thin as possible without tearing it on our work surface. Then, sprinkle the 50g of everything bagel seasoning on to the thinly stretched dough, then fold it back up to form a dough ball.
Bulk Rise: Stretch and fold the dough a few times (4-6), then cover and rest for 30-45 minutes. Repeat this process 3-4 more times over the course of the next 2-3 hours.
Pre-Shaping: Dump the dough out on the counter and preshape the dough into a ball. Lightly dust with flour, cover with a towel, and rest for 45 minutes on the counter.
Final Shaping: Shape the dough in a boule or battard and place it seam side up in your proofing basket, cover and place in the refrigerator overnight.
Next Day (Baking Bread)
8:00am - 9:00am
Preheat your oven and Baking Steel Original to 500F for 1 hour
Slide the loaf and parchment paper into your preheated steel, place 2 ice cubes next to it and quickly cover the loaf with an inverted metal/aluminum mixing bowl. Turn the oven down to 475F and bake for 25 minutes.
Open the oven, remove the bowl covering the loaf, and elevate the loaf on 2-3 Baking Steel Bracelets for the remainder of the bake. Turn your oven down to 450F and bake for 15-20 more minutes.
Remove the loaf from the oven and allow it to cool completely until cutting into it. Enjoy!
- Baking Steel
- Metal/Aluminum Mixing Bowl (to use during baking)
- Lame or Razor Blade (to score with)
- Parchment Paper
- Baking Steel Bracelets or a rolled up 'ring' of aluminum foil.
- Mixing Bowls
- Stand Mixer (extremely helpful, but not necessary - double mixing times if mixing by hand)
- Bench Scraper
- Proofing Basket