Rosemary Olive Oil Bread (with seeds)
I saw Floyd's posting  on this recipe. Wanted to try out. I also saw some seeded recipes, and wanted to add in the seeds. I need some advice here, as the the bread turned out a little dense - see the crumb below.
125g All Purpose Flour 85g water 2.5g salt 2g yeast
Day 1: Mix all and leave rise for 1 hour, then refrigerate it overnight.
350g Bread Flour 225g water 40g extra virgin olive oil 5g rosemary leaves (I used dried) 7.5g salt 2.5g yeast All of the preferment
Seeds (I added these in as I wanted a seeded bread)
50g Sunflower seed 20g Sesame seeds
Bake sunflower seed for 15 minutes in oven at 150 degree celsius. Turn the seeds occasionally. Fry sesame seeds for about 5 minutes over fire. Stir constantly till brown. Put in a bowl and cover overnight.
Day 2: Mix dough first, and add in preferment, knead well. I added the seeds last after I've kneaded the dough well. Mix the dough and seeds well together. (Should I have waited after the 1st rise to add in the seeds?)
Rising/Proofing: Rise for 1 1/2 hours, (Floyd suggest a 3 hour bulk rising with 2 folds, which I should have followed). 1 fold and shape. Proof for 1 1/2 hours. (The dough have doubled well, my first rise should have been longer??)
Bake: Steam the oven at 250 degrees celsius, and bake at 230 degrees celsius for 50 minutes, and bring down the temperature to 200 degree celsius for 20 minutes. (did I bake a little too long?)
Looking for some advice please?