My take on dmsnyder's Sourdough Seeded Loaf

Ever since David posted his sourdough seeded loaf pan bread I've been baking it regularly after adapting the formula for what I was after. I recently purchased a 9x4x4 USA pullman pan and have been baking pretty regularly with it. This looked like a loaf that would be fun to play around with using that pan. David used the same size pan but without the cover, so I scaled the overall dough weight down by about 10%.

Total dough:

flours: 450 g (*see note below)

water: 375 g (**see note below)

seed mix: 100 g (***see note below)

olive oil: 25 g

honey: 25 g

yogurt: 25 g

salt: 8 g

Total dough weight: 1008 g

*note: 50 g flour from levain, 200 g bread flour, and 200 g other flours (I have used spelt, whole wheat, a mix of whole wheat and rye and a mix of whole wheat and semolina for the 'other' flours) = 450 total flour

**note: 50 g water in levain, 100 g used for soaker, 225 g in final mix

**note: the "seed" mix has varied on every bake, I have used mixtures of flax, sunflower, pepita, sesame, poppy, steel cut oats, rolled oats and even a bit of dried onion flakes

Mix levain ~8 hours in advance

Make seed mixture and combine with 100 g boiling water, let soak 10-15 minutes (longer if you wish, I am usually ready to move it along)

Mix 100 g ripe 100% hydration levain, seed mix soaker (100 g seeds and 100 g water), 200 g bread flour, 200 g other flour (bakers choice), remaining 225 g water, 25 g each oil, honey, yogurt and 8 g salt in a bowl. You will have a fairly sticky dough. Let rest after mixing 30-60 minutes. Stretch and fold in bowl twice at 20-40 minute intervals. The dough should be more workable at this point. Shape and place in oiled/buttered pullman, cover with plastic wrap. Let rise until pan is about 80% full, (time varies of course, in the ballpark of 4 hours for me) preheat oven to 425 and put lid on pan. Once preheated, load the pan and reduce heat to 375. Bake with lid on for 30 minutes, and lid off for another ~25-30 minutes.

How do I like it? Well, I've baked it 4 times in the past 6 weeks, if that is any indication. I've made it more often than any other bread in 2025, and only started making it in mid May. Makes a great tasting piece of toast or bread for sandwiches.