Everything Sourdough Bread (Sourdough with Everything Bagel Seasoning)

Make the dough

1. Combine the water, salt, sugar and everything bagel seasoning in a large mixing bowl. Stir in the sourdough starter then add the bread flour. The dough will initially be quite shaggy and a bit dry – cover the bowl and rest for 10 minutes or so.

Do a series of stretches and folds

1. Grease your hands with a little oil. Grab the underside of the dough and stretch it over the top, rotating the bowl so you do a series 4-5 stretches and folds. Cover and rest for 30 minutes then repeat this twice or three times more, allowing the dough to rest for 15-30 minutes in between. The dough will become smoother, shinier and more elastic during this process.

Bulk Ferment

1. Cover the bowl with a damp tea towel and leave the dough to rise until doubled. This can take 10-12 hours, depending on the ambient temperature. I usually prepare the dough in the evening and allow it to rise overnight.

Shape The Dough

1. Mist your worktop with water or grease with olive oil. Sprinkle Everything Bagel seasoning into the banneton basket and have it handy. Tip the dough onto the worktop and gently stretch it to form a rectangle that is roughly three times as long as it is wide. Do a letter fold, bring one long edge of the dough towards the middle and folding the other side over it.
2. Roll the dough into a tight ball and sprinkle generously with Everything Bagel seasoning to cover. Shape into a ball and transfer to the banneton, seam side up. Make sure there's enough seasoning in the basket and on the loaf so that it doesn't stick to the banneton. Pinch the edges of the dough to seal.

Final rise

1. Cover the banneton with greased plastic wrap or a shower cap and allow the loaf to rise until it reaches the top of the basket (minimum 45 minutes at room temperature or a minimum of 5 hours in the fridge). Placing the dough in the fridge for at least an hour before baking is highly recommended – it will make it much easier to score and handle.

Bake your Everything Bagel Sourdough

1. Place your Dutch Oven in the oven and preheat to 450°F (230°C) for at least 30 minutes to allow it to get properly hot.
2. Invert your loaf onto a bread sling or baking paper and use a lame, razor or sharp knife to score the dough. Take the Dutch oven out of the oven (be very careful please, it will be dangerously hot!) and gently transfer the sourdough into the pot. Cover and bake for 30 minutes.
3. Reduce the oven temperature to 400°F (200°C), take the lid off and bake for a further 10-15 minutes. Lift the bread out of the pot and onto a wire rack to cool before slicing and serving.