Adding Seeds to SD Bread

12.00

Normal
0




false
false
false

EN-US
X-NONE
X-NONE













MicrosoftInternetExplorer4

/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-qformat:yes;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin-top:0in;
mso-para-margin-right:0in;
mso-para-margin-bottom:10.0pt;
mso-para-margin-left:0in;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"Times New Roman";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;}

Currently baking good SD bread using the standard Forkish/Lahey techniques :  mix --autolyse -- fold -- proof -- shape  -- refrigerate -- bake.

Would like to add some seeds (like sunflower, sesame, flaxseed, etc)  to the interior of a basic APF/WWF loaf.  How?  At what stage in the process?  How much seed for a "standard" loaf (1.5 lbs)?  Any impact on amount of other recipe ingredients?

Thanks for your advice.