Using Bread toppings
I have been baking bread now since Christmas using Ken Forkish’s book Flour,Water,Salt,Yeast. I have had good success. I also like to use banneton baskets. Recently I have been trying to add King Arthur’s Artisan bread toppings. When I sprinkle them into the floured banneton, the toppings simply slide to the bottom. I then tried spritzing the top of the loaf with water after I removed it from the banneton so the seed would stick but it ruined my nice circles of flour. This weekend I spritzed the banneton with water and sprinkled the topping in. It stuck well to the sides but my dough did not want to come out of the banneton. How do I apply this topping without causing more problems?