Making a seeded sourdough loaf, an opportunity to add more fibre to my bake Should you want to add seeds to your loaf, I would advise the following - Don’t add the seeds straight from the beginning, but allow the gluten to develop first and the dough to strengthen - Preferably you add the seeds with the first or even with the second fold of the dough. By the end of the bulk fermentation as you would fold the dough a couple of more times, the seeds would have been uniformly dispersed - Seeds are
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