Bread

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dancing james

Today’s effort

Malted granary with extra seeds on top.

My lower hydration loaves (65-70%) seem to work so well. Last week I tried again to make a higher hydration bread and it didn’t hold shape - too wet to get skin tension and minimal oven spring.

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M4xime in reply to @dancing james

That looks awesome! How do you get to have so many seeds sticking to the dough before final proving?

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dancing james in reply to @M4xime

Roll the shaped loaf in seeds, sprinkle a few more seeds into the banneton, put bread seed side down in banneton and leave to finish proving

Probably only 70% stay attached when tipping the bread out for baking.

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