• Make sure to watch the video down below in the recipe card for a better visual of the steps! There are also in-process pictures in the post to help you.

Prepare the starter

• Make sure to feed your sourdough starter 4-8 hours before you need it. If you typically keep your sourdough starter in the fridge, then you might need to feed it more than once before using. You can use your starter once bubbly, active and has at least doubled in height in your jar.

Mix the dough

• In a large bowl, add the sourdough starter and warm water. Use a dough whisk to combine.
• Then, add the buckwheat flour, bread flour and salt. Keep stirring until there are no dry pockets of flour anymore, which can take 1-2 minutes. I like to start with a dough whisk, and then use my hands to have a better feel of the dough. The dough will be pretty sticky and shaggy at this point.
• Cover and let the dough rest for 20-30 minutes.

Stretches and folds

• Do 3 sessions of stretches and folds with about 30 minutes of resting time in between.

  To stretch and fold: grab the dough on the opposite side of the bowl, pull it up until it cannot stretch anymore, then fold it back down on the dough. Rotate the bowl about 90º and repeat with the dough on the opposite side. Keep going until the dough is too tight to stretch (I usually do about 4 stretches per session). Cover, rest for 30 min and repeat.

Bulk fermentation

• Cover the dough very well (use plastic wrap if necessary) and let the dough rise and ferment in a cozy spot in the house for 4-8 hours (bulk fermentation starts once you mix the do9ugh). The dough is done fermenting once it looks light and puffy with some bubbles on top. It should also have spread and risen in your bowl, although not necessarily doubled, with a dome shape on top.

Pre-shape

• Transfer the dough over a lightly floured clean surface and pre-shape it into a ball by grabbing the edges and bringing them into the middle of the dough (it might look like a dumpling!). Flip the dough so the seam side is on the counter, cover and let it rest for 20 minutes.

Shape

• Flip the dough back with its smooth surface on the counter. Stretch the dough to roughly form a rectangular or a square. Fold the top part over the dough to the middle, then fold each side over as well. Grab the top part, then roll it towards you until the seam side is on the counter.
• To tighten the ball, then push the ball towards you with both your hands while allowing it to drag on the counter. Slightly rotate the ball of dough and repeat a few times until the top of the dough is tight and smooth.

Cover with sunflower seeds and final proof

• Add some sunflower seeds over a clean towel on an even layer, then place the ball of dough over the seeds with its seam side up. Keep your hand on the dough to help maintain the shape and gently move the dough over the seeds to encourage them to stick. Then, transfer in the banneton with the seam side up.
• Cover the dough well and transfer in the fridge overnight (or for 8-12 hours) for the final proof.

Score + Bake

• The next morning, at least 30 minutes before you want to bake the bread (even better, 60 minutes ahead), transfer a Dutch oven to your oven and preheat to 450º.
• When you want to bake the bread: take it out of the fridge, flip the dough over a piece of parchment paper and score the top of the dough as you wish.
• Transfer the dough to the preheated Dutch oven by pulling on the corners of the parchment paper, then cover and bake for 30 minutes. Uncover, and keep baking for 5-7 minutes or until nice and golden brown (watch closely).
• Once done baking, take it out of the Dutch oven and transfer on a cooling rack to cool down. This is important: wait for the loaf to completely cool down before slicing, at least 2 hours!