How to apply seed to top of bread

What is the best way to apply seeds to the top of breads?

At this time I am spritzing the dough with water and then putting the upside down proofed dough on a tea towel covered with a thick layer of seeds. The problem is getting the high hydration dough off the towel and into the DO without getting the excess seeds all over the place.

Any ideas?

I proof in a banneton, and add a layer of seeds to the bottom after I’ve floured it. I also add a few around the side of the shaped dough once it is in the banneton. As well as giving me seeds on the top it also seems to help with releasing.

David Snyder...

Roll the top (and sides) of a shaped loaf on a wet/moistened paper towel. Then roll the wetted loaf in a tray of seeds. I proof seam side down on a couche and the seeds all stay on. Barely a few seeds are left on the couche and there will always be stragglers that wind up on the baking deck as well.

It shouldn't be much different for a banneton.

I have plenty of posted evidence, as does David, of how this is a successful method.

How do you handle seed with wet doughs?

High hydration is the vast majority of what I bake. I have trouble handling the dough once it is laid upside down in the seeds. Any tricks?

Also, I've tried David's seed method using the wet paper towels. Why wouldn't spritzing with water work? I'm sure there is a reason, but I don't know what it might be.

By-the-way; you guys blow my mind. I would never believe you could shape high hydration dough into a shape other than a boule (baked in a DO). But I see your images time after time showing me it is possible. After looking at thousands of bread images on the Internet, I know "Bread Miracles" are possible. I Believe.

Thanks...

and then you can sprinkle the seeds on. But they won't be "pressed" into the surface of the dough the way that rolling the the wetted dough in seeds will adhere. I like a lot of seeds on the surface.

Here are two examples of the paper towel method with high hydration doughs:

I can be done...

Absolutely Gorgeous!

Images of your bread inspire me. Getting bread to taste outstanding takes time, trial and patience. Getting bread to become visual art is way past that.

After viewing some of your loaves a while back, I contacted you and asked if you used a commercial oven. When you told me you used a regular home oven, I was shocked. I thought I had an excuse for not being able to bake loaves as beautiful as yours.

I still hope. Maybe some day...

Dan

Whenever I've tried it without an eggwash, the seeds have fallen off way too easily after baking. So these days, just before I slash the top, I use a pastry brush and whip up some eggwhite and water so it's all frothy (I use the pastry brush to whip it up) and brush the top of the loaf - sprinkle with seeds - then I slash the top and into the oven.

Thanks, I'll try the suggestions. What I'm doing now is a mess. I get plenty of seeds on the loaf, but bunch of them fall off while handling and many more when slicing.

The seeds are so good. I generally gather up the fallen baked seeds and save to add to the bread when eaten.

Does anyone know how to do the layer of seeds under another layer of dough? Like a layer covering the seeds. I see pictures of it online but no description on how to do that.