Using seeds without a soaker
Does anyone have experience using seeds without a soaker? I’m curious to learn your findings.
Through testing I’ve become aware that seeded breads are what I like best. Far and above anything else. Even a small amount seems to drastically change the flavor profile. I imagine that like yeast or LAB, the seeds give off a pleasing “gas” during the bake that changes the bread’s flavor. I’ve been testing seeds that are not pointed in the hopes that they can be added without tearing the gluten. Seeds such as poppy, millet, quinoa, etc.. It seems that I can add these seeds without a soaker with very good results. If anything, the seeds may be A LITTLE more crunchy. And I like that.
As a matter of fact ( I know this is sacrilegious) I bake my beloved Five-Grain Levain with the recommended seeds and grain without a soaker with great success. The flavor is at least as good, IMO. And the extra crunch is nicer.
I would imagine that the non-soaker seeds will absorb some of the water affecting the dough’s hydration. But in initial testing it doesn’t appear to made a great difference.
Looking for other opinions on this.