A rustic seeded sourdough at 78% hydration 🍞 Not outrageously high, but once the seeds went in, the stretch and folds gave the biceps a proper workout. Not too shabby a result.

Half of a freshly baked artisan sourdough loaf, made with seeds, sits on a wooden chopping board. The cut loaf reveals a well-developed crumb with naturally uneven alveoli, surrounded by a deeply caramelised, dark golden-brown crust. Behind it, a rustic wood-panelled wall and a vase of old plant cuttings give the scene the feel of an English country cottage.