Splat - seeded bread - high hydration dough
I added seeds to sourdough bread recently which went over very well with my mom’s household. I decided to follow a specinfix recipe to make it again.
I followed foodgeek’s recipe which adds soaked seeds to dough by lamination. It was a somewhat sticky dough that had nice gluten development. Then I added the drained soaked seeds (a mix of sesame, poppy, pumpkin and sunflower). It got positively goopily sticky. I followed the rest of the directions except I added an extra stretch/fold/rest to see if it would tighten up again. Nope. The loaves were shaped, rolled in more seeds, risen overnight in the fridge.
They rose nicely, popped easily from the bannetons (fingers had been crossed) and immediately oozed out. Luckily they didn’t really deflate. I was amused/concerned and proceeded to baked them. I ended up with two very pretty rustic uhm frisbees. Lol.
The bread is absolutely delicious. I am still learning how to handle wet wet doughs. I will definitely try again. But I can’t quite convey my mix of amusement and distress as the dough oozed out....