Seeds hydration and a stiff dough
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?