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