Baked: 8/28-8/29/2025
Seeded Sourdough formula from Bryan Ford’s New World Sourdough. Straightforward, nice bake!
I’ve had difficulty in the past getting a nice seed topping on seeded loaves. This time, I did the following.
- For the boule, I spread the seeds on a towel which was to line the banneton. I flipped the shape loaf into the seeded towel and carefully cradled it into the banneton. The moisture in the proofing dough helped the seeds to stick reasonably well.
- For the pan loaf, I sprinkled a little water on the top of the dough after putting it in the pan for proofing. This helped the seeds stick as the dough proofed.
The seeds did not make the dough too heavy – it still had a nice airy crumb!
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