Mix the sourdough with water, if necessary also add the yeast.
Add flour, salt and seeds. Knead the dough vigorously for at least 10 minutes. If the dough is too firm, feel free to add up to another 50 ml of water.
At least one hour of dough rest in a dark place, e.g. in the oven. The dough should have enlarged significantly before you knead it again and then put it in the greased bread pan. Can of course also be pushed freely. Let rise again for approx. 2-3 hours in the tin or in the proofing basket. The batter almost doubles.
Preheat the oven to 240 degrees and steam properly.
Moisten the bread on the surface and sprinkle with oat flakes. It is not necessary to scratch the bread. But if you want to do that, you should first rub the knife blade with oil.
Bake for 10 minutes at 240 degrees, during this time moisten at least twice for a nice crust formation. Now reduce the heat to 180-190 degrees and bake for another 50 minutes. Repeatedly steaming the oven and the bread, after the first 10 minutes I do this a total of 3-4 times.
Take the bread out of the tin during the last 15 minutes of the baking time and moisten it.
When the baking time is over, switch off the oven and let the bread rest there for 15 minutes, then remove it and place it on a rack to cool down. You can moisten it again after removing it from the oven, but you don`t have to.
Steaming and moistening work optimally with a flower sprayer or a high-pressure sprayer.
I generally bake on fireclay, but I don`t preheat it for an extra long time in the pan. However, if the bread is pushed freely, the preheating time of 45 minutes should be adhered to.
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