Sourdough Bread with Sunflower Seeds

For the dampfl, melt the sourdough starter in the water. Add the flour and knead the very firm dough until it is quite soft.

Place in a sealable container and ferment for one night for about 12 hours, until the volume has quadrupled.

Put the flours in the baking bowl of the food processor form and add the water. Mix briefly with the dough hook on low speed until the dough comes together around the hook. Cover the baking bowl and let the dough rest for about 10-30 minutes (autolysis).

Add the salt and all the steam and knead on medium speed for about 4 min until the dough is smooth and elastic (add 1 or 2 tbsp of water in case the dough seems too firm). Remove the dough from the baking bowl and knead in the sunflower seeds by hand until they are evenly distributed. The dough should be firm, dry and smooth.

Form the dough into a large oiled baking bowl and cover tightly with plastic wrap. Let rise for 4-5 hours until the dough is airy and nicely risen, but has not yet doubled in volume. Fold the dough once after 2 hours (see glossary).

Flour the surface of the dough and the surface, then take out the dough. Divide the dough in half, each piece should weigh about 710 g). Give the dough pieces a round shape and relax covered for 15-20 min.

Shape the dough into evenly round loaves without degassing them. Place the loaves with the smooth side down in floured

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