Why Your Seeded Bread Falls Flat (And How to Fix It!), by DailyBread on YouTube. 8 min 38 s.
- Video length
- 8 min 38 s
- Time to do it
- 4 hours plus proofing
- Difficulty
- Medium
- Steps
- 10
What you need
Steps
Mix 750 g water, 150 g active starter and 1 tbsp olive oil in a large bowl. Add 200 g spelt flour, 800 g wheat flour and 23 g salt.
Stir until no dry flour is left, then leave the dough to rest for 30 minutes so the flour hydrates and the gluten relaxes.
Wet your hand, lift one side of the dough, stretch it upwards and fold it over the middle. Turn the bowl a quarter turn and repeat around the dough.
Repeat a full set of folds every 30 minutes, three or four times, until the dough looks smooth, elastic and holds its shape.
Cover the bowl and let the dough rise at room temperature until it has grown by about half and shows bubbles at the edges.
Tip the dough onto a lightly floured bench, divide it into pieces and preshape each into a loose round. Rest them for 20 minutes.
Shape each piece into a tight roll or loaf. Brush the surface with water and press it into the sesame, flax and poppy seed mix with coarse salt.
Put the shaped dough seam side up in a floured cloth or basket. Proof for about 1 hour at room temperature, or overnight in the fridge.
Heat the oven to 500°F (260°C) with a tray of water for steam. Bake for 10 minutes, then drop to 465°F (240°C) and bake 10 to 15 minutes more until deep golden.
Cool the rolls on a wooden board before cutting. Freeze any extras and thaw them at room temperature.
Tips and common mistakes
Do not skip the fold sets, because they are what builds the strength that stops the dough spreading sideways.
Keep your hands wet rather than adding extra flour, so the dough stays soft and easy to stretch.
Brush the shaped dough with water so the seeds and coarse salt actually stick instead of falling off in the oven.
Steam causes bad burns, so open the oven door slowly and keep your face and arms back when you add or remove the water tray.
Questions
Why did my seeded bread fall flat?
The dough probably lacked strength or was left to rise too long. Regular stretch and folds plus a shaped proof in a basket give it the structure to hold its height in the oven.
Can I use whole-grain flour instead of spelt?
Yes. The recipe allows 200 g of whole-grain flour in place of the spelt, which keeps the same soft crumb with a slightly heavier texture.
Can I bake the rolls ahead and freeze them?
Yes. The rolls freeze well and come back fresh once thawed, so you can bake a full batch and keep some for later.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
