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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.
http://www.thefreshloaf.com/search/node/Adding%20seeds%20to%20sourdough
soak them overnight (or at the same time you start your levain). i like to add them in at the second set of stretch and folds.
my seeded loaf, similiar to the front page loaf that mrjeffmccarthy makes, is about 25% seeds as a total of the flour (which is probably more than most recipes i've seen). i don't think there is a standard... all about preference!