Muscle Momma Sourdough

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The Story Behind the Loaf

Sometimes, the best ideas come from happy accidents. This sunflower seed-covered sourdough loaf started with a simple mix-up. I had ordered sunflower seeds for my daughter’s hamster but accidentally got the wrong kind. Rather than letting them go to waste or return them, I thought, “Why not use them in a sourdough loaf?” I filmed what started as a small kitchen experiment, now turned into a video that went mega viral with 24 Million views across my platforms!

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How to Make the Sunflower Seed Sourdough Loaf

Step 1: Mix the Dough

In a large bowl, combine:

• 100g active sourdough starter
• 350g warm filtered water
  Stir until the starter dissolves and the water looks milky. Then add:
• 480g unbleached bread flour
• 20g dark rye flour (optional) – If you don’t have rye, you can use all 500g of unbleached flour, but the rye adds a great depth of flavor.
• 10g sea salt

Mix until you have a shaggy dough. If it seems too dry, add a tiny bit of water at a time until it comes together. Cover and let rest for 1 hour.

Step 2: Stretch & Folds (Building Strength)

After the dough has rested, perform four rounds of stretch and folds, 30 minutes apart:

• With wet hands, grab one side of the dough, stretch it up, and fold it into the middle of the bowl.
• Rotate the bowl and repeat on all four sides.
• Cover and let rest for 30 minutes.
• Repeat this process four times total with 30 minutes rests in between to let the gluten relax.

This helps develop the gluten, so your bread has structure without kneading.

Step 3: Bulk Fermentation (The First Rise)

Let your dough rise on the counter until doubled in size, bubbly, and jiggly. The timing depends on your dough temperature and starts in step 1 when you mixed your dough.

• 80°F (27°C) → ~5-6 hours
• 75°F (24°C) → ~7-8 hours
• 70°F (21°C) → ~12 hours
• 65°F (18°C) → ~16 hours

You’ll know your dough is done when you see visual cues- Doubled in size, airy, bubbly, and jiggly.

Step 4: Shape the Dough & Coat with Sunflower Seeds

Once your dough is ready:

• Pre-shape: Gently turn it out onto a clean surface. Using wet hands and a wet bench scraper, shape it into a round loaf getting tension in the top of the dough. Let it rest for 30 minutes to relax the gluten.
• Final shape: Flip dough smooth side down, stretch into a small square, fold the bottom half into the middle of the dough and the top half into the middle as well. Rotate and roll it up into a log shape.

• Spray the top of the dough with water.
• Flip it upside down onto a plate of sunflower seeds, rolling it to coat the surface evenly.
• Place it seed-side down into a well-floured banneton basket.
• Stitch up the dough slightly to create a better structure.

Step 5: Final Proof (Cold or Room Temperature)

You have two options:

• Cold proof (Recommended for better flavor & handling): Cover and refrigerate overnight (or up to 24 hours).
• Room temperature proof: Let it rise for 2 more hours, then bake immediately.

Step 6: Bake Your Bread

1. Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
2. Take your dough out of the fridge and flip it onto a piece of parchment paper or a silicon sling.
3. Score the top with a sharp knife or bread lame.

1. Carefully place the dough into the hot Dutch oven.
2. Bake covered for 30 minutes, then uncovered for 15 minutes.
3. Remove from the oven and let it cool on a rack for at least 2-3 hours before slicing. Cutting too soon can lead to a gummy texture.

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Final Thoughts

This loaf is a simple but flavorful way to add texture and crunch to your sourdough. If you love a nutty, roasted seed flavor in your bread, this is a must-try! The outer sunflower seeds toast up beautifully!

If you like this recipe, try these:

• Easy Overnight Sourdough Focaccia Bread – A light, airy focaccia with a crisp crust and soft interior.
• Sun-Dried Tomato & Kalamata Olive Sourdough – A tangy, savory loaf packed with Mediterranean flavors.
• Sourdough Lemon Blueberry Focaccia – A unique take on focaccia with bright lemon zest and bursts of sweet blueberries.