Sourdough Bread With Poppy Seeds

After we already baked sourdough bread with sesame seeds, we thought we should also do a sourdough bread with poppy seeds – just to keep the balance!

This is a quick one as it is ready in under 8 hours due to no cold proof and a bit of yeast involved.

So if you don’t have that much time and don’t want to miss out on a tasty self made bread, then this one is perfect for you!

Things to know before you start

Time Schedule

In just 8 hours you will be able to enjoy your own sourdough bread with poppy seeds.

Total ingredients

You will have a dough of about 1.012 g in total (poppy seeds not included).

Make sure to have a mature sourdough starter that is active and healthy. If you think your starter is not, then you can add more than 3 g of fresh yeast to help with the rise.

Difficulty

A simple and quick recipe for a sourdough bread with poppy seeds.

As usual feel free to check out our sourdough bread for beginners recipe that contains a lot of details for the different steps you will be executing here.

Baking tools

An oval banneton proofing basket is recommended to get the nice shape we got.

You can also have a look at our should have baking tools to find some more baking tools we are constantly using.

Steps

1. Mix

• Mix all of the mentioned ingredients in a stand mixer for 5 minutes on speed level one and 6 minutes on speed level two
• The dough should be smooth after mixing and not stick to the bowl a lot

2. Bulk Fermentation, Stretch & Fold

• Cover the dough and let it rest for a total of 2,5 hours at 20-22°C (68-71,6°F)
• During that time stretch & fold the dough every 30 minutes (3 times in total) and after the 3rd time, let it ferment further for 1 hour until 2,5 hours are reached in total
• After each stretch and fold put it back to the bowl and cover it again so it doesn’t dry out

3. Pre-shape

• Get the dough in shape by roughly long moulding it
• Afterwards look for a dry spot on your surface and flour it
• Transfer the pre-shaped dough ball on the floured surface
• Cover it with a towel and let it rest for 20 minutes
• Tip: If you realize that the dough starts sticking to your hand or bench knife, just clean the bench knife of any dough and flour it a bit again

4. Shape

• Shape your dough by long moulding it
• Afterwards dip your hands in water and damp the top and sides of the dough with them
• Now take the poppy seeds and sprinkle them all over the top and sides of the dough

5. Proof

• Dust your proofing basket with all-purpose flour
• Put your previously shaped dough seam-side-up in the dusted proofing basket
• Add flour on top and cover it with a towel
• Let it proof for 2 hours at 20-22°C (68-71,6°F)

6. Bake

• Preheat oven to 250°C (482°F) for ~45 minutes with the upper and lower heat function
• Put the loaf in the oven, create steam and bake for 40 minutes
• After 10 minutes lower the temperature to 220°C (428°F), let the steam out by opening the oven door for ~45 seconds and close it again

7. Cool

• Let your sourdough bread with poppy seeds cool for 2 hours on some kind of grid

Conclusion

Crust

Nicely crunchy crust with an extra layer of crunchiness thanks to the poppy seeds on top.

Crumb

The crumb has fine and even pores. It is soft but still stable so it doesn’t tear apart easily.

Taste

Again, we have a nice combination here of soft and crunchy which gives a good feeling in the mouth. The taste is quite mild but pepped up thanks to the poppy seeds. It’s a little hearty and has the typical sourdough taste.

Goes good with

This lovely sourdough bread with poppy seeds can perfectly be enjoyed with scrambled eggs or cold cuts. Or you could add any kind of chocolate cream on top as it matches well with the crunch of the poppy seeds.

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