250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter 2 Tablespoons brown sugar 3 Tablespoons fresh rosemary, chopped 2 teaspoons sea salt 1 teaspoon cayenne Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Makes 4 rounds 360g warm water (80 to 85°F) 150g fed sourdough starter 16g olive oil plus more for containers 570g all-purpose flour (sub out 23g for vital wheat gluten to make bread flour) 15g salt In the large bowl mix everything together and rest for 60 minutes then stretch and fold 3 sets with rests for 30 minutes, then finish with a coil fold. Proofing the dough for 90 minutes on yogurt setting of instant pot or 2-4 hours in controlled temperature. After the dough has doubled in size, separate into 4 balls (~285g), shape into tight rounds, place rounds in deli containers rubbed with olive oil, cover with lids (make sure the lids are also oiled). Rest the dough in the fridge over night then put in the freezer up to 2 months. Cooking: Cast Iron Skillet Pizza method Traditional Baking: Rest dough on counter 2 hours. Preheat oven with the fan (convection) at 450 bake for 10 minutes. Stretch oiled or floured dough...