The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Seeds hydration and a stiff dough

Am8967's picture
Am8967

Seeds hydration and a stiff dough

Hi all,

So I've been experimenting with seeded loaves. What I do is I soak my seeds and then subtract the extra water they take on from my dough.

But what I end up with is a very stiff dough as obviously the water in the seeds doesn't necessarily leach out into the dough. I add them in at the start of my bulk when I laminate and adding them does indeed make the dough a little more wet but not that much. I just accidentally tore my dough during a coil fold as I wasn't concentrating and  used to more extensible dough....

How do others deal with this? Do you just increase the hydration of the loaf from the start?

Thanks

idaveindy's picture
idaveindy
Am8967's picture
Am8967

Wow thanks!!