Whole Wheat Oat Bran Seeded Sourdough

Mix together 430 g of water, 424 g of bread flour, 106 g of whole wheat flour and 15 g of oat bran and set to autolyse for up to six hours.  Add 15 g of salt and 90 g of active sourdough starter and start working into the dough with your hands or with a rubber spatula until more or less homogenous. Let rest for 45 minutes. You’ll want to fold the dough two more times (with your hands) over the course of the next 1 - 2 hours to develop the gluten. By the end the dough should be very smooth and should not stick to your hands while folding. Cover and rest for about 10 hours at room temperature. For timing, I normally will aim to start mixing in the salt and active starter around 7pm. By 9pm I leave it alone for the bulk ferment at room temperature.

In the morning (around 7am) transfer the dough to a clean working surface lightly dusted with flour. Divide the dough into 4 - 6 equal parts depending on the size and shape of the rolls you’re making. Shape each piece being careful not to degas the dough. Gently roll each dough into a mix of seeds. I like to use golden flax, sesame, and poppy seeds. Cover and let rise for 2 - 3 hours. 

Set oven to 450F. Using a bread laim, score each dough. Bake for 20 - 25 minutes with a heat proof bowl of water in the oven to create ambient moisture. Remove rolls from oven and allow to cool before slicing.

This recipe also works really well for a larger loaf which I bake in a Dutch oven t 475F for 20 minutes with the lid on and 20 minutes with the lid off. See below.