Post date: Aug 02, 2012 4:16:8 AM
I like seeds on my bread. Starting from a vague memory of loaves from the Cheese Board in Berkeley (my gold standard for bread), I started playing around and came up with the seed mixture I put on all of my baguettes now, which is 1/3 poppy seeds, 1/3 caraway seeds, and 1/3 anise seeds. That combination works well for me (although I'm not averse to all poppy for certain baked goods). To put them on, I just sprinkle them over the bread just before I put it in the oven. If the bread has dried out during rising, I wet the surface of the bread first (you could use a mister, but I just put my hands under the tap to get them wet and then pat the top of the loaf with my palms to get the surface wet. Then the seeds stick nicely (a lot will fall off between putting the bread in the oven and having them completely done - deal with it.)