I do like to experiment somewhat so here, I use my same basic artisan sourdough recipe and method, but add in 2tbsp sunflower seeds and 2tbsp pumpkin seeds in the second knead after the bulk fermentation and then 1 tsp poppy seeds to the top after shaping.

Ingredients:

500g white bread (strong) flour

250g (not 250ml) cold water

25g good quality olive oil

200g active starter

10g salt

2tbsp sunflower seeds

2tbsp pumpkin seeds

1 tsp poppy seeds

Method:

If you keep your starter in the fridge, take him out and let him warm up for a day and then feed him in the evening before you go to bed. He needs to be nice and bubbly and active for the morning.

In the morning while you are making your first cup of tea, mix together in a large bowl the flour, Olive Oil, water and starter.

Cover with a wet tea towel  and leave for an hour. This is autolyse. The mix will be ‘shaggy’.

Tip the mix on to your worktop, which should be very lightly floured. Add in your 10g of salt at this point and knead well for five minutes. Place into a very lightly oiled bowl which should be either glass or ceramic. Cover with clingfilm and a tea towel and place into the airing cupboard or a warm worktop for 6 to 8 hours. This is the bulk fermentation process and the dough should roughly double in size. During this time, you can visit your dough two or three times and perform four stretch and folds… This is where you pull the dough out and fold it back on its self, turn 90° then do the same again.

Or you can leave it all day while you are at work for instance… When you return, tip the dough out onto your worktop again, this time it should not be floured.

This is the point to add in your sunflower and pumpkin seeds and knead gently and lovingly for 2 to 3 minutes then perform at least half a dozen stretch and folds. Shape into a round then put your poppy seeds onto the worktop and rub your dough ball thoroughly in the seeds to coat it then place directly into your Dutch oven which should have slight dusting of polenta underneath. I use a terracotta roaster with a lid.

Leave to prove a second time for 2 to 3 hours, the dough will again double in size in that time. I usually leave him on the worktop in the kitchen.

When you are ready to bake, score once or twice with a sharp knife or lame.

Ensure your oven is preheated as hot as it will go, mine is 220°. Place into the oven on the bottom shelf with the lid on your pot for 30 minutes. After this time, remove and take off the lid. Return to the oven for another half an hour.

When your full hour is up, remove from the oven carefully using oven gloves and tip out of the pot and onto a cooling rack.