If the dough is sufficiently moist, the toppings will stick and you'll get an even layer on the outside of the dough. When sufficiently coated, gently scoop up and transfer the dough to the final proofing basket. After you shape your dough, invert it onto the toppings so the good side (the smooth side opposite the seam) is facing down and the seam is facing up.Īs shown above, use your hands to rock the dough around to ensure the sides are well covered. Topping bread dough: Roll dough on a towelĪ straightforward, and my most used, method to top the outside of a loaf is to spread the ingredients on a towel in a thin layer. Now, let's take a look at the first, most approachable way to top our bread dough. Similar to flaxseed, wheat bran is rich in dietary fiber and essential fatty acids, and also in dietary minerals and other vitamins. I love using it on the exterior of a batard, as it contrasts nicely with the delicate appearance of a single score spanning the length of the oblong loaf. If you're looking for a more rustic appearance with a crunchy texture, raw wheat bran is a great choice. Not only is the taste welcome, but flaxseed contains significant amounts of essential fatty acids, antioxidants, and fiber. While it can have a strong flavor for some, especially when toasted on the exterior, I find it complements a mostly white loaf of bread quite well. This added texture, coupled with their nutty flavor, would be absent had the oats been mixed into the dough directly, where they'd become soft and almost imperceptible. ![]() When you bake bread topped with oats, they're toasted a dark brown and become a crunchy minefield on the crust. ![]() In addition to black sesame, one of my favorites is the humble rolled oat. There's also striking visual contrast between the exposed brown crust and jet-black seeds. When used as a topping, the rich, nutty flavor of black sesame seeds is amplified during baking, adding complexity in an unexpected and delicious way. If you toast them ahead of time they might be overly done, or even burned, by the end of baking. Therefore, there's no need to toast seeds or grains before using them they'll be just right by the time your bread is fully baked. Whatever topping you choose, it will be toasted in the oven as your dough is baked. There are many ingredients we can use for topping bread dough, but there's one thing you need to keep in mind. Let's first take a look at a few seeds and grains we can use to bring additional flavor to your bread. These methods will not only keep your workspace clean but will also help you keep your dough structure intact. In this post we'll take a look at a few approaches to easily coating a shaped boule (round) and batard (oblong). After all, the last thing we want is to mangle the dough we just spent the good part of a day coaxing into a beautiful shape. And these toppings can pack loads of flavor.Īpplying the toppings in a single, even layer on the outside of your shaped dough can be tricky. ![]() However, adding the ingredients to the exterior is a surefire way to develop even more crunch, plus the depth of flavor that comes only as the toppings are toasted fresh. Most of us have experimented with mixing seeds, nuts, dried fruit, and even other grains into bread dough. Topping bread dough with seeds and grains is a simple and effective way to increase the nutrition, flavor, and texture in a baked loaf of bread.
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