TOPPINGS FOR SOURDOUGH BREAD RECIPES

Steps:

• (9:00 a.m.)In a small container, mix the Levain ingredients and keep at 78°F (25°C) for 5 hours.
• (9:10 a.m.)Add the Seed Soaker ingredients (except the sunflower seeds) to a heatproof bowl and let soak until called for in bulk fermentation.
• (1:00 p.m)In a medium mixing bowl, add the Autolyse Dough ingredients and mix until no dry bits remain. Cover the bowl and let rest for 1 hour.
• (2:00 p.m.)To the mixing bowl holding your dough, add the Final Dough Mix ingredients and mix to incorporate. Then, strengthen the dough for another 5 minutes until smooth and elastic. Transfer your dough to a bulk fermentation container and cover.
• (2:10 p.m. to 5:40 p.m.)Give the dough 4 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation. Before the first set of stretch and folds, spread the seed soaker, sunflower seeds, and lemon zest (optional) over the dough. Each set of folds will help incorporate the mixture into the dough.
• (5:40 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.
• (6:10 p.m.)Shape the dough into a round (boule) or oval (batard), top with a mixture of sesame, flax, and fennel, and place in proofing baskets.
• (6:20 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
• (Preheat oven at 8:00 a.m., bake at 9:00 a.m.)Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C).

Steps:

• Mix 2 tablespoons sugar with water until dissolved. Add yeast and let sit until foamy, 5 to 10 minutes.
• Meanwhile, mix remaining sugar, flour, and salt in a large mixing bowl. Combine sourdough starter and egg yolk in a separate bowl. Whisk egg white lightly and reserve in the refrigerator.
• Pour yeast and sourdough mixtures over the flour mixture. Mix with a wooden spoon until dough starts to form and all dry ingredients are incorporated. Turn out onto a work surface and knead into a smooth ball.
• Spray the inside of the bowl with cooking spray. Place dough in the bowl and cover with a cloth. Let rise for 1 hour.
• Punch down dough and divide into 12 portions. Roll out into small balls; shape into 3- to 4-inch-long sticks. Divide bread sticks between 2 greased or nonstick pans. Cover with cloths and let rest for 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until light brown, 15 to 20 minutes. Remove 1 pan at a time and brush tops with egg white. Continue baking until medium brown, 5 to 10 minutes more.