I won’t bother posting the formula as it is the same as previously posted. For this loaf I added toasted black sesame, pumpkin and sunflower seeds during lamination. Bulk went to 60% rise in the aliquot jar and then final bench warm proof to 110% at which time it went into the fridge for a cold retard. Based on the slight spreading that this loaf had either it is a bit overproofed or over hydrated.
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That crust is beautiful!! Seeded bread of any kind is one of my favorite. Until I bake porridge bread, or semolina, or rye or (fill in the blank), then that is my favorite that week, lol.
Mary
Thank you Mary, seeded bread is definitely my favourite, but I’m a bit like you, whatever I have just baked is my favourite until I bake something else. It’s like cruise ships, the one I’m on is my favourite.
Benny
Amazing gloss to that crust Benny! I need to look at your baking set up. I usually don't get close to that deep a color.
Thank you Troy my baking setup is just a dutch oven. I always seem to get a dark crust which I like.