I know this has probably been addressed several times here....but just wondering what other people do to get such a nice outer coating of sesame seeds on their loaves, specifically loaves with high hydration levels. The loaves I've been doing lately are around 82 percent hydration with mostly Heartland MIlls all purpose flour and a bit of king arthur whole wheat. I usually have no trouble shaping, but recently have been trying to add sesame seeds to the crust with mixed results. It seems almost impossible to pick up the shaped loaf and roll it on a damp towel and then a bowl of seeds without it losing most of it's structure...maybe I'm just not good enough at shaping yet? Or maybe with a dough this wet I should just mist it with a spray bottle and sprinkle the seeds on right before baking?