Henry's Foolproof Whole Wheat Seeded Sourdough

Ingredients

The Dough

• 400g (3¼ cups) bread flour
• 100g (¾ cup + 2 tbsp) whole wheat flour
• 395g (1⅔ cups) water (lukewarm, 75-80°F / 24-27°C)
• 100g (½ cup) active sourdough starter (100% hydration)
• 10g (2 tsp) fine sea salt

Seeds & Inclusions

Added after salt incorporation. These add crunch, flavor, and nutrition without affecting the dough structure.

• 20g (3 tbsp) ground flaxseed
• 20g (2 tbsp) black sesame seeds
• 20g (2 tbsp) white sesame seeds

Total flour: 500g

Hydration: 79%

Pro tip: The whole wheat flour absorbs more water than bread flour, which is why this recipe runs at 79% hydration instead of the standard 75%. Don't reduce the water — the dough needs it.

Equipment

Method

Overnight Fermentolyse

This is what sets this loaf apart. Mixing the flour, water, and active starter together and letting them rest overnight gives you flavor development and gluten structure before you've done a single fold. The whole wheat flour especially benefits from a long rest.

1. Combine flour and water. In a large bowl, combine the bread flour and whole wheat flour. Add the water and mix until no dry flour remains. It'll look rough and shaggy — that's fine.
2. Add the starter. Add your active starter and mix it in thoroughly using your hands or a dough whisk. Squeeze and fold until the starter is fully incorporated.
3. Cover and rest overnight. Cover the bowl tightly with plastic wrap or a shower cap. Leave at room temperature (68-72°F / 20-22°C) for 12 to 16 hours. You're looking for the dough to smooth out significantly and show small bubbles by morning.

Wait: PT14H

Tip: If your kitchen runs warm (above 75°F / 24°C), reduce to a 10-12 hour rest or move the bowl to a cooler spot after the first 2 hours.

Add Salt and Seeds

Cold dough straight from a cool overnight rest is totally fine to work with. It'll be stiffer than usual but warms up fast as you work it. No need to bring it to room temperature first.

1. Add the salt. Sprinkle the salt over the dough. Use the pinch-and-fold method: pinch the salt into the dough, fold, rotate, repeat for about 2 minutes until the salt is fully incorporated and the dough starts to come together.
2. Add the seeds. Scatter the ground flaxseed, black sesame, and white sesame over the dough. Fold and press them in using the same pinch-and-fold motion. Take your time — you want even distribution throughout the dough, not pockets of seeds.
3. Rest. Cover the bowl and let the dough rest for 30 minutes before your first fold. This gives the gluten a chance to relax after all that handling.

Wait: PT30M

Tip: Ground flaxseed absorbs water and adds body. Whole seeds would work too, but ground integrates better and delivers more omega-3 benefit.

Bulk Fermentation and Coil Folds

Because the fermentolyse did a lot of overnight work, your bulk fermentation here is shorter than a traditional same-day sourdough. You're looking for a 50-75% rise, not a full double.

1. First coil fold. Wet your hands. Reach under the dough, lift the center, and let gravity fold it down onto itself. Rotate the bowl 90 degrees and repeat until you've gone all the way around. That's one set of coil folds.
2. Repeat every 45 minutes. Perform 3 more sets of coil folds, one every 45 minutes. By the third or fourth fold you'll feel the dough tighten up and hold its shape better. That's gluten development happening in real time.
3. Watch for signs of readiness. The dough is ready when it has risen 50-75%, feels airy and slightly jiggly when you shake the bowl, and the surface shows a domed shape with visible bubbles around the edges. Don't chase a full double — you'll overproof it.

Wait: PT3H30M

Pre-Shape

A quick pre-shape builds the surface tension the loaf needs to hold its form through proofing and baking.

1. Turn out the dough. Lightly flour your work surface. Gently turn the dough out of the bowl — don't punch it down or degas it.
2. Pre-shape into a round. Using your bench scraper and your free hand, drag the dough toward you across the surface in a circular motion to build tension on the underside. You want a tight, smooth ball with the seam on the bottom.
3. Bench rest. Leave the pre-shaped round on the bench, uncovered, for 20-30 minutes. It'll relax and spread slightly. That's correct.

Wait: PT25M

Final Shape

Final shaping sets the structure of the loaf. Take your time here — this is where a great crust and good oven spring start.

1. Shape into a batard or boule. Flip the dough so the smooth side faces down. Fold the top third toward the center, then the bottom third up over it (like a letter). Then roll it toward you to create a tight log (batard) or use cupped hands to drag it into a round (boule). Either shape works well for this dough.
2. Transfer to banneton. Dust your banneton well with rice flour or a mix of rice flour and bread flour. Place the dough seam-side UP in the banneton. Cover with plastic wrap or a shower cap.

Tip: This dough handles beautifully after the overnight fermentolyse. The seeds may cause minor tearing during shaping — just smooth the surface as best you can. It won't affect the final result.

Cold Proof (Overnight in Fridge)

A cold retard in the refrigerator slows fermentation to a crawl, develops deeper flavor, and firms up the dough so it's much easier to score cleanly.

1. Refrigerate. Place the covered banneton in the refrigerator for 8-16 hours. The dough can go straight from fridge to oven — no need to temper it.

Wait: PT12H

Preheat and Score

A fully preheated Dutch oven is non-negotiable. You need that initial blast of trapped steam for oven spring and crust development.

1. Preheat the Dutch oven. Place your Dutch oven (lid on) in a cold oven. Set to 500°F (260°C). Preheat for a full 45-60 minutes. Don't shortcut this step.
2. Turn out and score. Cut a piece of parchment to fit your Dutch oven. Turn the dough out of the banneton onto the parchment, seam-side DOWN. Score immediately with your lahm — a single confident slash at a 30-45 degree angle, or your pattern of choice. The dough is cold, so scoring will be clean and easy.

Tip: The sesame seeds on the surface (if you dust the banneton with them) will toast beautifully during the bake. You can also press a few seeds onto the scored surface before it goes in the oven.

Shape Your Loaf

Both shapes work well for this dough. The batard gives you a longer scoring canvas. The boule gives you a dramatic round presentation.

Batard (Oval) (recommended)

1. Fold and roll. Fold top third down, bottom third up, then roll toward you into a tight oval log. Place seam-side up in a floured oval banneton.

Boule (Round)

1. Cup and drag. Use cupped hands to rotate and drag the dough toward you until a tight round forms. Place seam-side up in a floured round banneton.

Proof test: Poke the dough with a floured finger. If it springs back slowly and only partially fills the indent, it's ready to bake.

Bake

High heat, covered first for steam, then uncovered to develop a deep mahogany crust. The sesame seeds will toast and the whole wheat will give the crust a richer color than an all-white loaf.

Oven: 260°C / 500°F. Internal temperature when done: 96-99°C / 205-210°F.

Dutch Oven (recommended)

Equipment: Dutch oven with lid (https://challengerbreadware.com/?ref=henryhunterjr)

1. Load the dough. Carefully lower the dough on parchment into the screaming hot Dutch oven. Score if you haven't already. Put the lid on.
2. Bake covered at 500°F (260°C). Bake with the lid on for 20 minutes. Don't peek.
3. Remove lid, reduce heat. Remove the lid. Reduce oven temperature to 450°F (230°C). Bake for an additional 25-30 minutes until the crust is deep brown and the internal temperature reads 205-210°F (96-99°C).
4. Cool on a wire rack. Remove the loaf from the Dutch oven and place on a wire rack. Wait at least 1 hour before slicing. The crumb is still setting up inside.

Note: The whole wheat and sesame seeds mean this loaf browns faster than an all-white sourdough. Watch it closely after the lid comes off. If the crust is getting too dark before the internal temp hits 205°F (96°C), tent loosely with foil.

Storage

• Room temperature: 2-3 days wrapped in a clean kitchen towel or bread bag. The seeds keep it moist longer than a plain white sourdough.
• Frozen: Up to 3 months. Slice before freezing for easier portioning.

Warm slices at 350°F (175°C) for 8-10 minutes, or toast directly from frozen.

Frequently Asked Questions

Does the dough have to come to room temperature before I add the salt?

No. Cold dough from an overnight fermentolyse is totally workable. It'll be stiffer than usual for the first minute or two, but it warms up fast as you handle it. Just add the salt and seeds and work them in. No need to wait.

Can I use whole sesame seeds instead of ground flaxseed?

Yes. Whole flaxseeds work too, though ground flaxseed integrates more evenly and absorbs a bit of the water, adding body to the dough. If you use whole flaxseeds, the texture will be slightly different but the flavor is the same.

My dough feels wetter than the standard Foolproof Loaf. Is something wrong?

No — that's expected. This recipe runs at 79% hydration vs. the standard 75% because whole wheat flour absorbs more water. The dough will feel slightly tackier. Wet hands and a bench scraper are your friends. Don't add extra flour.

Can I skip the cold proof and bake same-day?

Yes. After final shaping, proof at room temperature for 1-2 hours and use the poke test to judge readiness. The cold proof gives you better flavor and easier scoring, but it's not required.

The crust is getting dark before the loaf reaches 205°F internally. What do I do?

Tent the loaf loosely with aluminum foil and continue baking to temperature. The whole wheat and sesame seeds cause faster browning than an all-white loaf. This is normal.

Nutrition

Per serving (1 slice (approximately 60g)): 165 calories, 30g carbohydrates, 6g protein, 3g fat, 3g fiber, 195mg sodium. Makes 12 servings.