Can't wait to eat it :)
this post was submitted on 02 Jul 2023
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Bready
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Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
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When do you put in the seeds? Just at the start or during the shaping phase?
Here I just put them in at the beginning. Depending on the seed type you nught wanna pre-soak them so they don't rob the doughs water.
Or you can toast them. Toasting will release oils from the seeds and these oils will cover them in a thin hydrophobic layer. The seeds will also taste a billion times better.