Hamelman's 5 Grain Non-Levain

I believe it probably had to do with the 'pulling' that occured during scoring.  I find it more difficult to score dough with a multi-seed topping such as this one.  The blade would not just glide through but pulled through, causing it to slightly sag.  It had no ill effect on the overall structure, but just made it slightly oval.  Which now after slicing, sort of made better sized slices to fit in the toaster.  Love when a convenient mistake happens!

Any advice on scoring with multi-seed toppings?

Thanks for the advice isand66.  I did try this method, however, the seeds do not stick to the bread as good as they do if I proof the bread with the seeds on the bottom of the banneton, or couche.  When the dough proofs with the seeds, the dough sort of grows around the seeds a bit, almost making them part of the dough.  Plus I heard that the scoring should happen quickly and immediately before being placed in the oven.  Getting the seeds on after the scoring would take up valuable time.  Actually, I am beginning to think I have too much time on my hands when I am debating seed sticking to dough :)  Wow, never thought I'd be spending time talking about these kinds of issues.

Here is the recipe.  I do not claim this recipe to be anything close to baker professional standards.  It's dumbed down for myself, so please take from it what you can.  If not using a bread maker for the mixing and part of the kneading, simply mix and knead using your own method until a medium gluten development has been achieved.  If you have any questions please let me know!  I would love to see the results.

• 60g instant oats, roughly crushed by hand
• 20g 9 grain cereal mix
• 50g flax seeds
• 20g pot barley or sunflower seeds
• 125g boiling water
• 9g salt

Final Build

• All of soaker
• 390g bread flour
• 110g whole wheat flour
• 20g rye flour
• 310g water at room temperature
• 3g dry active yeast

Seed Topping Mix

• Equal parts sunflower seeds, rolled oats, flax seeds

Directions

1. For soaker, combine all ingredients and stir to combine.  Let sit covered for 30 minutes or until room temperature.
2. For final build, put water, flours and yeast (in that order) in bread maker and start artisan dough program.  Let machine mix until all ingredients combined into a wet shaggy mass.  When kneading cycle begins, press pause button and let the dough autolyse for 30 mins.  Allow kneading cycle to begin.  When Mix-Ins signal alerts, add in the soaker ingredients.  Bring together to ball of dough with a wooden spoon if needed.  When cycle is done, remove dough from machine onto a lightly floured surface and knead fro approx. 5 mins.  Dough should be at a medium gluten development and when windowpane test is performed, should be able to stretch the dough to translucency without tearing it.
3. Let the dough rise in a lightly greased bowl, covered, till it doubles in size, at least two and a half hours.  Stretch and fold at 45 minutes and again after another 45 mins.
4. Ready a banneton or line a bowl with a cloth.  Dust it with rice flour and seed topping mix.
5. Shape the dough.
6. Put the dough top side down into the prepared banneton or cloth-lined bowl. Cover with a towel or plastic wrap and let it rise for an hour - hour and half.
7. Preheat oven to 475 degrees.  If you’re baking on a sheet pan with roaster, put this in the oven as well.
8. When the final proof is done, gently upend the dough onto baking surface, slash it 3 or 4 times and bake for 25 minutes with steam.  Turn the oven down to 375 degrees F., remove the steam and continue baking till done, another 10-15 minutes.  If unsure about doneness, use a thermometer and remove the dough when its internal temperature is 200 degrees.

Note: My steam method was with a roaster.  See my forum post on My Steaming Method.

Good luck!

Thanks for all the comments David.  Finally got some answers to my queries.  I will adjust for the future and see how things turn out.  Also, I think you are right about the shiny crust.  I do believe I kept it covered, steaming, too long.