January is National Baking Month, so even though I bake year-round (including microwave English Muffin…
The Trick for Seeded Artisan Breads
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Is there a trick to sticking those seeds? Indeed there is, and it’s as simple as rocking a baby! Just wrap and rock. The real trick is a damp towel. I learned this technique from a post on Food 52 and it works every time. For rolls or a whole loaf, just generously coat a dampened towel with your choice of seeds, wrap the rolls or loaf and gently rock back and forth. The slight pressure and dampness adhere the seeds.
Use any bread dough you choose — yeast dough, sourdough, and of course I recommend my yeast water doughs and Easiest No Knead Artisan Bread.
How to Make Yeast Water download step-by-step
It just needs to be a dough that holds shape when formed; then you can ‘stick’ the seeds after the final proof just before baking.
Now breeze through the quicky demo or the photos below. You’ve got this!
Cut the dough round into eighths with a plastic or metal dough scraper (I use plastic so it doesn’t cut my wood board, but metal cuts the dough easier).
well browned but the seeds can burn.
Use the same seeding procedure for a whole loaf, following loaf baking instructions in my recipes.
What a great (and EASY) way to get those great seeds to stick! Food52 is truly and fountain of information! Thanks for sharing this with us.
The method works like magic, and now I can’t find the link on Food52. Which IS a wealth of good food info!