Sourdough bread with Seeds

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Start by following basic Sourdough Recipe that you can find here on the blog,  really the only difference is that you add some toasted sesame seeds after your first fold during the bulk fermentation process. I will talk you through it….

So after mixing the salt and the extra 50 ml of water, let it sit for 30 min and then proceed to stretch and fold the dough for 2, 3 min, with the North, South, East, West folding method, turning the bowl as you go,  pinching a corner, stretching it and foldingit, turning the bowl and repeating the same movement with the other corner…. then let it rest for 30 min and then you can proceed to  add  toasted Sesame seeds or mix of seeds.

Make sure you mix it well and even, so you can have the seeds throughout the loaf and not just on one side! Give the dough a fold & stretch and continue following the same instructions as the Basic Sourdough Recipe!

Once you have scored the bread and just before baking it, spread some seeds on top of your loaf, this time they don’t need to be toasted as they will toast nicely in the oven!

A lovely combination of seeds I often use, are Sesame seeds, pumpkin seeds and poppy seeds! Really great combo!  Also sometimes I add a few fennel seeds to add some flavour, but not as many as the others as the  flavour of the fennel can then take over!

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