The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman Mutigrain Levain

Steve H's picture
Steve H

Hamelman Mutigrain Levain

This bread came out pretty good.  I might have wanted a little more tang from the sourdough.  That said, this bread would make some mean rolls.

Also topping with seeds didn't really work out.  They just fell off.

subfuscpersona's picture

I find this the easiest way to get seeds to stay on the dough. Basically, the seeds are applied at the beginning of the final proof. A light misting of water helps the seeds stick to the dough.

Here are more detailed instructions...

> Sprinkle your seeds on a rimmed baking sheet.

> When the dough is shaped for the final proof, lightly mist the top and sides with water.

> Gently place the dough, top side down, on the seeds and (for batards) rock it back and forth or (for boules) rotate it.

Let the loaves proof (in a banneton or on the bench - whatever you do) and bake as usual.

I use this method for small seeds such as poppy or sesame. Doesn't make a mess and the seeds stay on the bread (as you can see)



Your bread looks like it has sunflower seeds on top. Don't know if the above method would work for this larger, heavier seed, but it is worth a try

Steve H's picture
Steve H

I might give wetting the dough a try, or better yet, using a smaller seed.  I think that was probably the problem...