Mt. Taylor Five-Seed Sourdough Bread

Name: Mt. Taylor Five-Seed Sourdough Bread
Yield: makes 4 to 6 loaves
Ingredients: 28 ounces (about 3 1/2 cups) Sourdough Starter (recipe follows); 1/4 cup buttermilk; 1/4 cup rye flour; 1/4 cup whole-wheat flour; 5 cups high protein flour; 3/4 cup plus 1/2 cup seed mix (flax, sesame, pumpkin, sunflower, poppy); 1 tablespoon kosher salt; 1 1/2 cups warm water (82°F); 3 1/2 tablespoons whole-wheat or rye flour; 1/4 cup unsweetened pineapple juice or filtered or spring water, at room temperature (about 70°F)

January 24, 2012

Tim Decker and his wife, Crystal, are the owners of Bennett valley Bakery in Sonoma County. A former apprentice of Peter Reinhart’s, Tim makes artisan breads with a beautifully browned crust by baking them in a wood-fired oven at unusually high temperatures. You can also make this bread successfully in a conventional oven, with the heat as high as it will go.

Recipe notes

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