My seeded sourdough loaf

with a video of the different stages

This is my seeded sourdough loaf I used to make in my shop in Auckland. I used to serve it by the slice with toppings and also by the loaf. I only made this type and then I made a sprouted buckwheat loaf which was gluten free (I will write the recipe for this soon).

I used to make to make huge batches of this in giant bowls that would fit 8 loaves in each one. I’d mix up 5 bowls by hand each day and stack them all around the tiny kitchen.

I like this loaf because it is so moist which means it keeps fresh for longer than a regular sourdough loaf. I like to wrap it in a tea towel to store it.