Multi Seeds Sandwich Loaf

I am back here now.
I haven't been baking for a month.
I moved to a new house and haven't had Internet connection for a while.

It was so stressful for me not to bake any bread.
Anyway, now, I m finding the oven condition and getting my baking skill back.

I don't buy bread from super market, but I wanted to try to make sandwich loaves. At the super market, most people buy such a shaped bread. At the bakeries, I don't see square shaped loaves.
I got a bread loaf tin with lid.

I took plenty of time for fermenting and proofing to make springy loaf.
I let the dough 24hours at room temperature 12 degrees (it is winter time, here, in NZ).

Multi Seeds Sandwich Loaf

Sourdough Starter

100g White flour

110g Water

1 Table spoon of beer yeast or pinch of yeast

Final dough

300g White flour

100g Wholemeal Flour

10g Salt

20g Honey

10g Canola oil

All sourdough starter

200 - 225cc Water

70g Mix of seeds

(sesame, linseed, pumpkin, poppy, sunflower...and so on)

1. The day before, in a container, combine flour, water and sourdough starter and stir. Set it 6-10 hours to ripen at room temperature.

2. In the mixer or bread machine, combine flour, salt and seeds mix. Add honey and water, sour dough starter. Mix it 12 minute till it becomes smooth and elastic. Add oil and knead it another 5minutes.

3. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).
I set it for 24 hours at  12℃.

4. Pour the dough onto floured counter, then deflate it, knead briefly. divide in to 3 and make them balls roughly and let rest, covered, for 15 minutes.

5. Shape into final loaf.

①Roll it over about 13 x 23cm with the rolling pin. Get the air out from the dough.
②Fold 1/3 right-side and left-side.

③Fold and roll it.

④Seal the bottom, and make it nice shape as rolling.

⑤Put them into the oil coated loaf tin.

⑥Put the lid. 

6. Place it into warm place for 60 - 90 minutes.
Meanwhile preheat oven at 200℃. Spray water before bake it.

7. Bake it at 200℃ with steam for 10 minutes, 180℃ for 20 minutes.

8. Cool it down on the wire rack.

It is placed at Yeastspotting.