Low-Hydration Sourdough Loaf & Seeded Chop Buns

For the dough

1. Mix the flour, water, sourdough starter, and salt together in a bowl until a cohesive dough forms.

2. Let the dough rest.

   Then 15 min of waiting

3. Knead the dough using pinch kneading to build gluten strength.

4. Cover and let the dough rest again.

   Then 15 min of waiting

5. Perform a set of stretch and folds in the bowl to strengthen the gluten network.

6. Cover and leave the dough to ferment at room temperature until it increases in size by roughly 50%.

   Then 240 min of waiting

7. Transfer the dough to a work surface, round it into a smooth ball, and cover it to rest.

   Then 15 min of waiting

For shaping & toppings

8. Dust the top of the dough with flour, flip it over, and gently stretch and fold the edges into the center to shape it into a smooth, tight oval baton.

9. Lightly flour a banneton and place the shaped dough smooth-side down inside.

10. Cover the banneton and transfer it to the refrigerator to cold ferment (retard) overnight.

    Then 720 min of waiting

11. Pre-heat your oven to 450°F (230°C) with a baking vessel inside.

    Then 30 min of waiting

12. Turn the dough out of the banneton onto parchment paper and score the top with one swift slash.

13. Transfer the loaf to the preheated oven and bake covered for 20 minutes, then remove the cover and bake until deeply golden brown, about 20 minutes more.

    Then 40 min of waiting

14. Lowering dough hydration to 60% makes the dough much easier to handle, shape, and score while avoiding sticking issues.

15. The chop bun method shown at 20:34 in the video can be used to rescue any over-fermented or excess dough by chopping it into portion-sized rolls, dipping in water, coating in seeds, and baking directly on a tray.