Recipe: Josey Baker’s Everything Bread

Josey Baker Everything Bread

Josey Baker’s Everything Bread with schmear

Everything Bread captures the garlicky, seed-y essence of an everything bagel but with the added tang of Josey Baker’s sourdough. Josey gave me some clues about the preparation; I guessed the rest and think I got pretty close to what he’s selling out of his shop on Divisadero Street. Enjoy a slice with your favorite schmear, as you would an everything bagel. Makes one 1 1/2 lb loaf.

Ingredients:
240 g refreshed sourdough starter (about 1 1/4 cup)*
3/4 c sesame seeds
2/3 c poppy seeds
1/2 c hot water for soaker
300 g whole wheat flour**
75 g whole rye flour**
240 g (1 c) water
35 g (1/4 c) dried onion (I used Toné brand)
25 g (2 T) granulated garlic
12 g (2 t) Kosher salt

Josey Baker Everything Bread

Everything Bread made with 80% whole wheat/20% whole rye flour

Method: toast seeds in two sheet pans in a 350 degree oven for 15 minutes, being careful not to burn them. (I toast 5 minutes, shake the pans to redistribute the seeds, toast 5 more minutes, then turn off the oven for the final 5 minutes.) Combine 1/2 c sesame seeds and 1/3 c poppy seeds, reserving the rest to coat the loaf, and add 1/2 c hot water. Allow the seeds to soak 1 hour to overnight.

Add water to refreshed starter in a large bowl and stir to blend; add all other ingredients and mix thoroughly. Autolyse 30 minutes or longer then knead the dough using your preferred method (I did 6 stretch-and-folds 15 minutes apart) and allow to rise till risen by half (this will take anywhere from 2 to 6 hours depending on the strength of your starter and ambient temperature). Shape loaf and allow to rest 20 minutes. Evenly distribute remaining sesame and poppy seeds across a damp paper towel and roll the loaf in it to coat all sides, then transfer to banneton or other proofing basket WITHOUT FLOUR; cover with a towel and proof 2 hours or until risen slightly.

Preheat oven to 475 degrees with dutch oven inside. (Use a stone if you prefer.) Sprinkle cornmeal inside the dutch oven and load the bread; slash the top with lame or sharp knife. Cover and bake 20 minutes; remove cover and bake 30 minutes longer. Cool and serve.

P.S. After baking, you will end up with a lot of seeds on the bottom of your dutch oven. If you can’t bear to throw these out, refrigerate and mix into the dough next time you make bred.

*I used a Tartine-style starter made with half all-purpose flour and half whole wheat flour.
**You can vary these proportions to your preference. I’ll probably use more rye flour and less whole wheat flour next time.

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