July 9, 2009 - 7:11pm
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.
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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)
SOURDOUGH SESAME SEED / SPELT BATARD
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
I might give wetting the dough a try, or better yet, using a smaller seed. I think that was probably the problem...