December 18, 2018 - 11:02am
Changes when mixing sun flower seeds
I'd like to mix sun flower seeds into the dough. Are there any changes to the recipe / preparation? E.g. hydration. Should I pour them into the mixer in the last minute of the mix or put them in when shaping?
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No changes, and you can mix them at any time.
I believe best practice for seeds, nuts and dried fruit is to add them to the dough once the gluten is developed, before the bulk ferment. This can be done either in the mixer on low speed, or manually - a lamination technique can be successfully employed in this case.
Lance
but for better flavour, toast them lightly in a dry frying pan.