Here is a complete recipe for Artisan Seeded Sourdough Bread,

Ingredients

• 100g Active sourdough starter (fed and bubbly)
• 375g Bread flour
• 75g Whole wheat flour
• 350g Warm water (divided: 330g + 20g)
• 10g Fine sea salt
• 50g Mixed seeds (e.g., flaxseeds, chia seeds, sunflower seeds, sesame seeds)

Instructions

1. Mix & Autolyse

1. In a large bowl, whisk together 100g active starter and 330g warm water until combined.
2. Add 375g bread flour and 75g whole wheat flour. Mix with your hands until no dry flour remains.
3. Cover the bowl and let it rest for 30–45 minutes (autolyse).

2. Add Salt & Seeds

1. Sprinkle 10g salt and the remaining 20g water over the dough. Dimple and press the salt into the dough, then fold it over itself until fully incorporated.
2. Add 50g mixed seeds and fold the dough repeatedly until the seeds are evenly distributed.

3. Bulk Fermentation & Stretch/Folds

1. Cover the dough and let it rest at room temperature.
2. Over the next 2 hours, perform 4 sets of stretch-and-folds spaced 30 minutes apart:
   • Wet your hands, grab one side of the dough, stretch it upward, and fold it over the top.
   • Rotate the bowl 90 degrees and repeat for all 4 sides.
3. After the final fold, let the dough rest covered until it increases in size by about 50–70% and shows light air bubbles on top (approx. 3–5 hours depending on room temperature).

4. Shape & Final Proof

1. Turn the dough out onto a lightly floured surface. Gently stretch and roll it into a tight oval shape (batard).
2. Transfer the dough seam-side up into a oval banneton basket lined with a floured cloth.
3. Cover and place in the refrigerator to cold ferment for 12 to 16 hours (overnight).

5. Score & Bake

1. Place a Dutch oven with its lid inside your oven and preheat to 230°C (450°F) for at least 45 minutes.
2. Turn the chilled dough out onto a piece of parchment paper.
3. Using a razor blade or sharp knife, make 2 or 3 long diagonal slashes across the top.
4. Carefully transfer the parchment paper with the dough into the preheated Dutch oven.
5. Cover with the lid and bake for 20 minutes (with steam/lid on).
6. Remove the lid, reduce heat to 210°C (410°F), and bake uncovered for another 20–25 minutes until the crust is deep golden brown and crispy.
7. Transfer to a wire rack and let cool completely for at least 1–2 hours before slicing.