Sunflower and sesame are my faves. Can’t wait to try this laminating technique! I watch all your videos: serious fan... Thanks for all the inspiration.
I always just add pumpkin, sunflower and sesame (sometimes flax) seeds right at the beginning and just mix them in. About 150 grams to 600 grams of flour at 80% hydration. 50% white, 25% wholewheat and 25% 7 grain bread flours. Just made 2 loaves today which turned out great. I have learned a ton about making sourdough bread from your excellent videos. Thanks Sune!
My fave blend is hemp, flax, poppy, chia, sunflower and pumpkin. I’ve never tried to put them outside the bread, I’m going to try that when I next bake! I love your bread videos, I have always gotten good results following your methods! Thanks so much!
Thank you for the detailed info. Your bread looks amazing. I add seeds to sourdough to increase the protein content so it’s more nutritious and the satiety is increased. I find I am full with half as much bread compared to my regular sourdough. I use a combination of pumpkin seeds, chia seeds, poppy seeds and ground flax seeds. I don’t soak them but roughly crush the pumpkin seeds and maybe that’s the reason they don’t affect the moisture in the final results. My bakers percentage is very similar to yours.
Any combination of the following (depending on what I have on hand): sunflower, sesame [white and black], pumpkin, flax, and chia. Lovely loaves! Thanks for the video, Sune!
Thank you Sune for updating the process for making this great bread, and for the video (not available with the original recipe). I make your original Skagen as one of my three go-to recipes, and in fact just made it a week ago. This has solved a few difficulties I have had, for example draining the seeds is VERY helpful, as is the lamination to incorporate them. Thanks again!
I love your stuff and the way you present it. Perfect amount of passion coupled with chill. I get a whole lot of compliments thanks to this channel. First time doing these Can’t wait to wake and bake them tomorrow. Everything went so well today. Also... my drums would absolutely love to meet your strings. Keep the videos coming. ✌🏼🔥🥖♥️
Large seeds such as sunflower or pumpkin aren't exactly my cup of tea, though my family seem to always ask for them. My personal favourite would be a mix of equal parts of linseed, blue poppy and white sesame. There's something irresistible about this mix. Tastes even better on bread rolls.
@@mbg484 For a 900 g (2 lb) tin, I use around a heaping tablespoon of each, though really I just go by feel and simply cover the loaf with the seeds. As for finding them, they're in every supermarket where I live. FYI, linseed is just another name for flaxseed, and blue poppy is the "regular" variety of poppy seed, as opposed to the less common white poppy.
Omg! I bet the taste is earthy. I baked the beginners sourgough recipe with poppy seeds & sesame seeds, I did not incorporated the seeds into dough just on the outside, but it still delish! I'm going to give yours a try. Thank you Sune. Love ya! 🤗
Hi! Your videos are simply amazing, every detail, all the tips and procedures are so well explained... Love your channel. A huge fan from Palma de Mallorca, Spain
My favorite seed combo is whole buckwheat, sunflower and pumpkin. The buckwheat gives its own good taste. I haven tried to add boiling water to the seeds. Need to try that. I guess I only use about 5%
Sune, thank you so much for your amazing video tutorials. They are great for techniques & "what if"s :-) Would you do a video of sourdough with various inclusions - garlic & herb, basil pesto, using vegetable puree instead of water, etc. My hydration gets messed up when I try these.. Looking forward to a video. Thank you!
Would like to see you explore a starter called Lievito Madre. Interested to know how the starter is developed, and using it to make bread. I’ve search some videos, but my Italian stinks. And you are by far one of the best instructors. Please consider it for a future video. Thanks!
There are some excellent netting bakers on Instagram that make nearly a religion of Lievito Madre. I think “bake street” is the one I’m really thinking of.
Yo Sune. Toasted sesame for me, everyday. The seeds at the crust get double toasted, yum. Made this recipe for me and friends and it's even beating the cheese and jalapeño so far. Appreciate your efforts, many thanks.
The best seed to add is walnut. I bake 2-3 x a week and add 10% walnuts to all of it. Walnuts exude a beautiful purple color and make a slice of bread a little more like a complete meal. When I bake without walnuts, I notice it takes much longer for the bread to disappear. Sometimes I don't want the added texture of nuts and try leaving them out but I always go back.
Lovely loaves! In the bread I prefer linseed and sunflower seeds (I just mix them in with the flour but I'll give soaking a chance next time) and as top decoration and extra flavour, sesame and poppy seeds (I spread the seeds on the dough right before it goes in the baneton). The lamination method intrigues me... well worth a try!
Gorgeous indeed. The crumb is a bit more open than usual, is it because of the spelt, the lamination, the extra hydration (from the soaked seeds) or all of the above together?
Damn, that's looks gorgeous! My favorite combination is sesame, flax and pumpkin seeds. Or also very lovely bread is just sesame seed, crushed nori sheets and roasted sesame oil. Smells like Japan. Thank for all recipes and lovely music, Sune.
I really like this lamination technique. The trick is to add the nuts without breaking any of the gluten structure. It works very well. I sometimes use an egg white wash to bind seeds to the outer crust. Did you have a problem with seeds flaking off the crust?
Looks gloriously intoxicating indeed👍 Question: would you use the lamination method with a higher precebtage of whole grain flour? Say 50-80% whole wheat? Or does it tear to easily??
Very nice bread. I've used before the technique from Proof Bread channel for inclusions, it's very interesting because it doesn't break the gluten outside layer.
I like to add like 10% of rugmel fra valsemølen (the one with the seeds) to my dough. It gives a lot of taste. I use also Graham's flour for the same purpose. Nice video,like always.
Awesome crumb on that bad-boy. What where you feeding the starter with leading up to this bake? All purpose? Bread flour? Was there rye or whole wheat used to get that starter going? Do you use just one starter for everything or have a few different ones for different purposes? Thanks again for all you do Foodgeek.
That was very nice, Sune. Just curious, what was the ambient temp of your proofing space? How long did it take to proof from the time you added the levain?
Hey Sune, how cold did you turn the fridge? I did the overnight fermentation before and to me it was kind of over fermented because there was no oven spring. I guess my fridge was down to 4-5 degrees.
How about adding dried fruit in a similar lamination fashion? Have you made any with fruit? I'm thinking about trying raisins and almonds. What do you think? Any helpful hints please?
I started sourdough baking in May. I’ve made some flat loaves and some good ones. I’ve even shocked myself with some very pretty loaves. My biggest problem is when I proof it. I often go a little too long and since it seems to continue to proof in my fridge, it can go over. I’ve even set my fridge at a lower temperature. I also hate it when I score the dough and I can see it deflate. Any chance you can do an experiment with different percent of rise? Like 40 vs 60 vs 80? Not sure if you have already done this but maybe you have.
brilliant. I made a seeded bread a few hours ago. Had i seen this video before i made the bread i would have used more seeds and coated the loaf with seeds. I just mixed the seeds in with the starter and salt after the autolyse Why do you soak the seeds first? I used 10 % seeds: flax, pumpkin and sunflower seeds. 10% was not enough in a 500g loaf.
Love your videos and recipes! I've noticed you've started using the Challenger Bread Pan. I've been considering buying one, but am on the fence. What has your experience been with it? How does it compare to the Lodge Combo Cooker? Is it worth the money?
Hei Sune, I just had a thought experiment: What does Cooking Paper do to your bread? I see a lot of bread cooking channels not use parchment/cooking paper underneath their bread while in the oven, but I do because I find it much easier to manipulate and to keep my oven clean of flour that might fall off the bread. What's your experience with cooking paper?
@@Foodgeek Aren't they the same thing depending on the language/country. Also "non-stick paper". You know that I'm talking about. Used for many oven recipes (meat, vegetables, cookies etc.) en.m.wikipedia.org/wiki/Parchment_paper Does it influence the bread baking you think?
I have several bowls from eBay. You may want to get an older bowl, as the new manufacturing doesn’t allow as high an oven temp. At least, I read that at one time.
Hi Sune, What’s the protein content or W value of your bread flower? European bread flowers (at least here in Spain) are way lower in protein content than in the US and I’d like to have something to compare
Seed question: toasted or not, salted or not? Flour substitution: do you ever substitute any ground seeds or nuts, for example ground walnuts, for a part of the flour? Thank you.
Is there a reason you don't spread 2/3 of the seeds on the middle third of the laminated dough, then fold one third of the dough over, spread the remaining third seeds on the top of the folded portion, then fold the final third over? I always see ingredients slip around towards the folds when they're spread evenly over. Imy thinking it would be better seed distribution if you done the way I described, but perhaps there's something I don't understand
Could one use the lamination here and put in the cheddar cheese, chives , and jalapeños from your other recipe instead of adding it during the stretch and folds ?
Awesome video as always! Small question: Would rolling out the dough (instead of stretching) before the lamination be bad for gluten formation? Anyways this bread looks amazing and so tasty, so thanks!
I'm not sure it'll necessarily harm the gluten strands themselves, but it'll definitely knock all that delicious air/gas bubble build-up in there at that point (which, admittedly, is not the majority). This method is generally more gentle on the dough
I always put the seeds in during the stretch and fold because they will disperse during later folds. What is the real benefit of this lamination technique?
The theory is you build a superior structure into the dough without the seeds, first. Lamination distributes the seeds into the dough without damaging the structure. I agree it is simpler to simply incorporate the seeds as you build structure, but many bakers prefer the lamination technique.
@@matthewrick I thought something similar but maybe the effect (seeds hindering gluten development) is very insignificant while you mix by hand. Machine mixing a large batch maybe is a different story. Would be an interesting experiment for Sune.
My guess is this technique keeps the outer "skin" relatively free of seeds during the shaping, bench rest, and final shaping. So there is a more intact mesh of gluten on the outside of the dough during the final rises. Even the seeds on the towel that get added to the outside which will later be the top; they are on the outside of that gluten mesh, so it's still not disrupted.
I honestly haven't been thinking of making seed bread. Until now that is. There are definitely some sesame seeds calling to me from the bottom shelf of my fridge....
weird question: where do you put the lid of your dutch oven, when you take it out? i always feel a bit uncomfortable putting a 250 degree lid on anything, so i usually have a baking sheet that i put it on.. always felt like a bit of a hassle though. where do you put yours?
I move up the baking stone with the lid and the bread and put it back inside the bottom of the oven. Keeps it hot, I usually bake several breads in a row.
The intoxicating bread notwithstanding, Sune's "Hot damn!" exclamation makes this video well worth the watch.
I add seeds to 2/3 of the laminated dough only to avoid doubling the amount of seeds with the first fold. An excellent video as always!
Sunflower and sesame are my faves. Can’t wait to try this laminating technique! I watch all your videos: serious fan... Thanks for all the inspiration.
Don’t need to watch the whole thing to know it’s going to be an epic vid. Also have you ever thought of showing how to do a porridge bread?
Great video, as always, Sune! Love to learn from your techniques. A true master of the art of breadmaking. Thanks for sharing and inspiring us all. 🙌
Great stuff, thanks Sune. The bread looks great. It's really helpful to see these videos, they make it all very achievable. Much appreciated!
Amazing video! Because of the lamination process, it resulted a beautiful open crumb. Keep up the good work mate!
this was the most delicious bread I've ever made. The spelt nuttiness and the seeds ... amazing
I always just add pumpkin, sunflower and sesame (sometimes flax) seeds right at the beginning and just mix them in. About 150 grams to 600 grams of flour at 80% hydration. 50% white, 25% wholewheat and 25% 7 grain bread flours. Just made 2 loaves today which turned out great. I have learned a ton about making sourdough bread from your excellent videos. Thanks Sune!
My fave blend is hemp, flax, poppy, chia, sunflower and pumpkin. I’ve never tried to put them outside the bread, I’m going to try that when I next bake! I love your bread videos, I have always gotten good results following your methods! Thanks so much!
Thank you for the detailed info. Your bread looks amazing. I add seeds to sourdough to increase the protein content so it’s more nutritious and the satiety is increased. I find I am full with half as much bread compared to my regular sourdough. I use a combination of pumpkin seeds, chia seeds, poppy seeds and ground flax seeds. I don’t soak them but roughly crush the pumpkin seeds and maybe that’s the reason they don’t affect the moisture in the final results. My bakers percentage is very similar to yours.
I hydrate walnuts using more water than needed and use that for the bread as it cools it purple ish. Love it!
Awesome “lesson”! Tak Sune. I can’t wait to try it. I love Skagen too.
Any combination of the following (depending on what I have on hand): sunflower, sesame [white and black], pumpkin, flax, and chia. Lovely loaves! Thanks for the video, Sune!
Lovely video. My favorite seed combo is hemp, sesame and flax.
Thank you for sharing! The amount of seeds used was helpful. 😉
Thank you Sune for updating the process for making this great bread, and for the video (not available with the original recipe). I make your original Skagen as one of my three go-to recipes, and in fact just made it a week ago. This has solved a few difficulties I have had, for example draining the seeds is VERY helpful, as is the lamination to incorporate them. Thanks again!
Good to see that your channel is growing. Lots of informative stuff!
I love your stuff and the way you present it.
Perfect amount of passion coupled with chill.
I get a whole lot of compliments thanks to this channel.
First time doing these
Can’t wait to wake and bake them tomorrow.
Everything went so well today.
Also... my drums would absolutely love to meet your strings.
Keep the videos coming.
✌🏼🔥🥖♥️
Simply beautiful. Now I miss Denmark all over again.
Large seeds such as sunflower or pumpkin aren't exactly my cup of tea, though my family seem to always ask for them. My personal favourite would be a mix of equal parts of linseed, blue poppy and white sesame. There's something irresistible about this mix. Tastes even better on bread rolls.
what proportions do you use Dominik? And where do you find linseed and blue poppy? I’d really like to try it-sounds wonderful.
@@mbg484 For a 900 g (2 lb) tin, I use around a heaping tablespoon of each, though really I just go by feel and simply cover the loaf with the seeds. As for finding them, they're in every supermarket where I live. FYI, linseed is just another name for flaxseed, and blue poppy is the "regular" variety of poppy seed, as opposed to the less common white poppy.
Great Work, Wonderful Passion and Knowledge…. Thanks
I LOVE pumpkin seeds sometimes I mix it with sunflower seeds. YUM
I would appreciate seeing a comparison of this extra-work loaf to a lesser-work loaf. Just would like knowing how much it matters to do lamination.
Omg! I bet the taste is earthy. I baked the beginners sourgough recipe with poppy seeds & sesame seeds, I did not incorporated the seeds into dough just on the outside, but it still delish! I'm going to give yours a try. Thank you Sune. Love ya! 🤗
Hi! Your videos are simply amazing, every detail, all the tips and procedures are so well explained... Love your channel.
A huge fan from Palma de Mallorca, Spain
Ooh foodgeek, you did it again ok I followed you on the chocolate bread now I'm ready on this one too.lets get baking.😁always enjoy your energy.
Yum! I like pumpkin seeds and sesame seeds the most. Or any good seeded bread that is in front of my face.
My favorite seed combo is whole buckwheat, sunflower and pumpkin. The buckwheat gives its own good taste. I haven tried to add boiling water to the seeds. Need to try that. I guess I only use about 5%
Sune, thank you so much for your amazing video tutorials. They are great for techniques & "what if"s :-)
Would you do a video of sourdough with various inclusions - garlic & herb, basil pesto, using vegetable puree instead of water, etc. My hydration gets messed up when I try these..
Looking forward to a video. Thank you!
Would like to see you explore a starter called Lievito Madre. Interested to know how the starter is developed, and using it to make bread. I’ve search some videos, but my Italian stinks. And you are by far one of the best instructors. Please consider it for a future video. Thanks!
There are some excellent netting bakers on Instagram that make nearly a religion of Lievito Madre. I think “bake street” is the one I’m really thinking of.
Yo Sune. Toasted sesame for me, everyday. The seeds at the crust get double toasted, yum. Made this recipe for me and friends and it's even beating the cheese and jalapeño so far. Appreciate your efforts, many thanks.
My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food.🖤:)
The best seed to add is walnut. I bake 2-3 x a week and add 10% walnuts to all of it. Walnuts exude a beautiful purple color and make a slice of bread a little more like a complete meal. When I bake without walnuts, I notice it takes much longer for the bread to disappear. Sometimes I don't want the added texture of nuts and try leaving them out but I always go back.
Now I understand my mistake 😄 you are the best! thank you sooooo much for sharing
I am going to make it! I have those two type of seeds in my pantry right now. Thank you for another great recipe!!!💕
I did a few things wrong but it still turned out great. Thanks
Looks fantastic, great tutorial Sune
That is exactly my favourite combination - highly recommended!
Lovely loaves! In the bread I prefer linseed and sunflower seeds (I just mix them in with the flour but I'll give soaking a chance next time) and as top decoration and extra flavour, sesame and poppy seeds (I spread the seeds on the dough right before it goes in the baneton).
The lamination method intrigues me... well worth a try!
A mix of sunflower, sesame, and pumpkin seeds are my favorite.
Gorgeous indeed.
The crumb is a bit more open than usual, is it because of the spelt, the lamination, the extra hydration (from the soaked seeds) or all of the above together?
I was wondering exactly the same!!
Mix of flax, pumpkin, sunflower and poppy seeds! Delicious!
Damn, that's looks gorgeous! My favorite combination is sesame, flax and pumpkin seeds. Or also very lovely bread is just sesame seed, crushed nori sheets and roasted sesame oil. Smells like Japan. Thank for all recipes and lovely music, Sune.
that hole at top right really did not want to go... :-) Great recipe and execution, on my list for next baking session , wish me luck...
Love your videos, I'm hooked. I like sesame seeds in my bread.
ART!
Now that is a beautiful thing.
Caraway seeds with a lot of cracked rye flour (20%) is my favorite!!
I really like this lamination technique. The trick is to add the nuts without breaking any of the gluten structure. It works very well. I sometimes use an egg white wash to bind seeds to the outer crust. Did you have a problem with seeds flaking off the crust?
Looks gloriously intoxicating indeed👍
Question: would you use the lamination method with a higher precebtage of whole grain flour? Say 50-80% whole wheat? Or does it tear to easily??
Flax seed and sesame seed combination is my favorite. I don't put them in the dough but just cover the outside of it.
Take time and put love while making bread and it's gonna be amazing. Thank you so much. Best recipe ever. Love your channel
I just made my first seeded sourdough yesterday! Wish I had seen this first.
btw mine was a mix of sesame, flax and pumpkin seeds. I want to try one with poppy seeds though.
Very nice bread. I've used before the technique from Proof Bread channel for inclusions, it's very interesting because it doesn't break the gluten outside layer.
I like to add like 10% of rugmel fra valsemølen (the one with the seeds) to my dough. It gives a lot of taste. I use also Graham's flour for the same purpose. Nice video,like always.
I don’t love seeds in my bread but my boyfriend does. Will need to Try this!
Nice loaves. Looks like you're baking a touch less dark than you used to, and I think the crust looks better as a result!
great idea
Awesome crumb on that bad-boy. What where you feeding the starter with leading up to this bake? All purpose? Bread flour? Was there rye or whole wheat used to get that starter going? Do you use just one starter for everything or have a few different ones for different purposes?
Thanks again for all you do Foodgeek.
That was very nice, Sune. Just curious, what was the ambient temp of your proofing space? How long did it take to proof from the time you added the levain?
Wonderfull result!!!
wonderful bread! And where to find such oval Dutch oven?
Watch this video for a review: ua-cam.com/video/7rpBZu6J5q0/v-deo.html
Hey Sune, how cold did you turn the fridge? I did the overnight fermentation before and to me it was kind of over fermented because there was no oven spring. I guess my fridge was down to 4-5 degrees.
Awesome, thank you!
Really like your video. Thank you 🙏
How do you get away with no stretch and folds as it rises after laminating? 🤔
How about adding dried fruit in a similar lamination fashion? Have you made any with fruit? I'm thinking about trying raisins and almonds. What do you think? Any helpful hints please?
Yes, this works great too. Make sure to also soak the dried fruit. It makes it plup and wonderful inside the dough :)
I started sourdough baking in May. I’ve made some flat loaves and some good ones. I’ve even shocked myself with some very pretty loaves. My biggest problem is when I proof it. I often go a little too long and since it seems to continue to proof in my fridge, it can go over. I’ve even set my fridge at a lower temperature. I also hate it when I score the dough and I can see it deflate. Any chance you can do an experiment with different percent of rise? Like 40 vs 60 vs 80? Not sure if you have already done this but maybe you have.
Score it straight out of the fridge, don't allow the loaf to warm up before you score it or it will deflate.
brilliant.
I made a seeded bread a few hours ago. Had i seen this video before i made the bread i would have used more seeds and coated the loaf with seeds. I just mixed the seeds in with the starter and salt after the autolyse
Why do you soak the seeds first?
I used 10 % seeds: flax, pumpkin and sunflower seeds. 10% was not enough in a 500g loaf.
I soak the seeds so they don't pull moisture out of the dough essentially lowering the hydration 😊
Love your videos and recipes! I've noticed you've started using the Challenger Bread Pan. I've been considering buying one, but am on the fence. What has your experience been with it? How does it compare to the Lodge Combo Cooker? Is it worth the money?
Is there a major change in the baking process if split your dough into quarters instead of half?
Hei Sune, I just had a thought experiment: What does Cooking Paper do to your bread? I see a lot of bread cooking channels not use parchment/cooking paper underneath their bread while in the oven, but I do because I find it much easier to manipulate and to keep my oven clean of flour that might fall off the bread. What's your experience with cooking paper?
What is cooking paper compared to parchment paper? 😊
@@Foodgeek Aren't they the same thing depending on the language/country. Also "non-stick paper". You know that I'm talking about. Used for many oven recipes (meat, vegetables, cookies etc.)
en.m.wikipedia.org/wiki/Parchment_paper
Does it influence the bread baking you think?
@@ToastedSynapseGaming I read that wrong. I used to use it all the time. Now I just add rice flour to the bottom of my dough. Either works fine 😊
Do you prefer that lame over the Zatoba one you used to use? Great video as always!
Sune, How deep does the pyrex bowl have to be so it can spring without hitting? I'm trying to find a cheap used one. I don't do amazon.
I have several bowls from eBay. You may want to get an older bowl, as the new manufacturing doesn’t allow as high an oven temp. At least, I read that at one time.
The seeds you use on the crust of the bread are not hydrated like the ones you put in during the lamination, right?
Hi Sune,
What’s the protein content or W value of your bread flower? European bread flowers (at least here in Spain) are way lower in protein content than in the US and I’d like to have something to compare
Seed question: toasted or not, salted or not? Flour substitution: do you ever substitute any ground seeds or nuts, for example ground walnuts, for a part of the flour? Thank you.
How long does it take for the slack dough to go back to its normal hydration from the seeds reabsorbing water?
Normally 15-20 minutes 😊
Do some folding after puting in the seeds and put part of the seeda after the folding third of the doudh during the limitatin.
That really looks DEliscious! Is the oven spring affected by the weight of the seeds inside, outside, both or not at all?
I like roasted walnut bread the most
That was epic!
How long did it take for the dough to rise after seeds were added?
Hi Sune, Why the decision to lower the inoculation in this one to 15%? Thank you.
Is there a reason you don't spread 2/3 of the seeds on the middle third of the laminated dough, then fold one third of the dough over, spread the remaining third seeds on the top of the folded portion, then fold the final third over? I always see ingredients slip around towards the folds when they're spread evenly over. Imy thinking it would be better seed distribution if you done the way I described, but perhaps there's something I don't understand
Is it possible to bake this recipe as one loaf or would that not be advised?
Yes, just use half of everything 😁
My favourite is nigellaseeds.
If I wanted to add semolina to the recipe like the first version of Skagen bread, how much should I add?
I'd go with 15% and no spelt :)
fgbc.dk/15f4
Could one use the lamination here and put in the cheddar cheese, chives , and jalapeños from your other recipe instead of adding it during the stretch and folds ?
Is it the bread or is it the opiates from the poppy seeds that make it "intoxicating"? Great video!
Lol... We going to have to try it to find out! 😂🤣😉
Love the vid!
Hot Damn, Mr Rubberband Man! I'm going to try it, too.
Legend ✌🏻
Cool dutch oven! Who makes those?
Challenger bread pan. Links in the description under the video.
Can someone explain to me why you wouldn't just add the seeds in at the beginning? Great video btw!
Awesome video as always!
Small question: Would rolling out the dough (instead of stretching) before the lamination be bad for gluten formation?
Anyways this bread looks amazing and so tasty, so thanks!
I'm not sure it'll necessarily harm the gluten strands themselves, but it'll definitely knock all that delicious air/gas bubble build-up in there at that point (which, admittedly, is not the majority). This method is generally more gentle on the dough
I always put the seeds in during the stretch and fold because they will disperse during later folds. What is the real benefit of this lamination technique?
The theory is you build a superior structure into the dough without the seeds, first. Lamination distributes the seeds into the dough without damaging the structure. I agree it is simpler to simply incorporate the seeds as you build structure, but many bakers prefer the lamination technique.
@@matthewrick I thought something similar but maybe the effect (seeds hindering gluten development) is very insignificant while you mix by hand. Machine mixing a large batch maybe is a different story. Would be an interesting experiment for Sune.
My guess is this technique keeps the outer "skin" relatively free of seeds during the shaping, bench rest, and final shaping. So there is a more intact mesh of gluten on the outside of the dough during the final rises. Even the seeds on the towel that get added to the outside which will later be the top; they are on the outside of that gluten mesh, so it's still not disrupted.
I honestly haven't been thinking of making seed bread. Until now that is. There are definitely some sesame seeds calling to me from the bottom shelf of my fridge....
weird question: where do you put the lid of your dutch oven, when you take it out? i always feel a bit uncomfortable putting a 250 degree lid on anything, so i usually have a baking sheet that i put it on.. always felt like a bit of a hassle though. where do you put yours?
On a cutting board 😊
Put the lid on the cooktop (burners)
I have a double oven, so the unused oven always takes the “hot damn!” utensils as they come out of the bread oven. Otherwise, on the cooktop surface.
I move up the baking stone with the lid and the bread and put it back inside the bottom of the oven.
Keeps it hot, I usually bake several breads in a row.
That “weird question” is the first thing that comes to my mind when the hot lid comes out!