Lemon Chia Seed Sourdough
Tangy sourdough brightened with fresh lemon zest and a scatter of crunchy chia seeds.
Dietary
Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
This naturally leavened loaf pairs the mild tang of a sourdough starter with bright lemon zest and nutty chia seeds folded through the crumb. A long, slow bulk fermentation builds flavor while a crisp crust forms around a chewy, open interior. It works well for breakfast toast, sandwiches, or alongside soft cheese and jam.
Ingredients
- 1 cup active sourdough starter, fed and bubbly
- 1 1/2 cups warm water
- 4 cups bread flour
- 2 teaspoons fine sea salt
- 2 tablespoons honey
- 2 tablespoons lemon zest, finely grated
- 2 tablespoons fresh lemon juice
- 1/4 cup chia seeds
- 1 tablespoon olive oil, plus more for bowl
- 2 tablespoons rice flour, for dusting
Method
-
In a large bowl, whisk the sourdough starter and warm water together until the starter is dissolved and the mixture looks cloudy.
-
Add the bread flour, salt, honey, lemon zest, lemon juice, and chia seeds to the bowl. Mix with a wooden spoon or your hands until a rough, shaggy dough forms and no dry flour remains.
-
Cover the bowl with a damp towel and let the dough rest for 30 minutes to hydrate.
-
Drizzle the olive oil over the dough and knead directly in the bowl for 2 minutes, folding and turning until the oil is fully incorporated and the dough feels smoother.
-
Lightly oil a clean large bowl, transfer the dough into it, and cover. Let the dough bulk ferment at room temperature, performing a stretch-and-fold every 45 minutes for the first 3 hours.
-
Continue bulk fermentation undisturbed until the dough has roughly doubled in size and feels airy and jiggly, about 4 more hours depending on room temperature.
-
Turn the dough onto a lightly floured surface, deflate gently, and shape into a tight round or oval boule by folding the edges toward the center and pinching to seal the seam.
-
Dust a proofing basket or bowl lined with a floured towel using the rice flour. Place the dough seam-side up in the basket, cover, and refrigerate to cold proof.
-
About 45 minutes before baking, place a Dutch oven or baking stone in the oven and preheat to 475°F.
-
Turn the cold dough out onto parchment paper, score the top with a lame or sharp knife in a single deep slash, and carefully transfer into the preheated Dutch oven.
-
Cover and bake for 20 minutes, then remove the lid and continue baking until the crust is deep golden brown and the loaf sounds hollow when tapped, 25 to 30 more minutes.
-
Transfer the loaf to a wire rack and cool completely before slicing, at least 1 hour, to let the crumb finish setting.
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Lemon Chia Seed Sourdough
This naturally leavened loaf pairs the mild tang of a sourdough starter with bright lemon zest and nutty chia seeds folded through the crumb. A long, slow bulk fermentation builds flavor while a crisp crust forms around a chewy, open interior. It works well for breakfast toast, sandwiches, or alongside soft cheese and jam.
17 hr 14 slices 178 cal
Ingredients
- 1 cup active sourdough starter, fed and bubbly
- 1 1/2 cups warm water
- 4 cups bread flour
- 2 teaspoons fine sea salt
- 2 tablespoons honey
- 2 tablespoons lemon zest, finely grated
- 2 tablespoons fresh lemon juice
- 1/4 cup chia seeds
- 1 tablespoon olive oil, plus more for bowl
- 2 tablespoons rice flour, for dusting
Method
- 1
In a large bowl, whisk the sourdough starter and warm water together until the starter is dissolved and the mixture looks cloudy.
- 2
Add the bread flour, salt, honey, lemon zest, lemon juice, and chia seeds to the bowl. Mix with a wooden spoon or your hands until a rough, shaggy dough forms and no dry flour remains.
- 3
Cover the bowl with a damp towel and let the dough rest for 30 minutes to hydrate.
- 4
Drizzle the olive oil over the dough and knead directly in the bowl for 2 minutes, folding and turning until the oil is fully incorporated and the dough feels smoother.
- 5
Lightly oil a clean large bowl, transfer the dough into it, and cover. Let the dough bulk ferment at room temperature, performing a stretch-and-fold every 45 minutes for the first 3 hours.
- 6
Continue bulk fermentation undisturbed until the dough has roughly doubled in size and feels airy and jiggly, about 4 more hours depending on room temperature.
- 7
Turn the dough onto a lightly floured surface, deflate gently, and shape into a tight round or oval boule by folding the edges toward the center and pinching to seal the seam.
- 8
Dust a proofing basket or bowl lined with a floured towel using the rice flour. Place the dough seam-side up in the basket, cover, and refrigerate to cold proof.
- 9
About 45 minutes before baking, place a Dutch oven or baking stone in the oven and preheat to 475°F.
- 10
Turn the cold dough out onto parchment paper, score the top with a lame or sharp knife in a single deep slash, and carefully transfer into the preheated Dutch oven.
- 11
Cover and bake for 20 minutes, then remove the lid and continue baking until the crust is deep golden brown and the loaf sounds hollow when tapped, 25 to 30 more minutes.
- 12
Transfer the loaf to a wire rack and cool completely before slicing, at least 1 hour, to let the crumb finish setting.