Mastering Seeded Artisan Bread Dough: A Rustic Delight

In a large mixing bowl, combine the bread flour, salt, sugar, and yeast. Mix well.
Add the warm water and olive oil to the dry ingredients. Stir until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.

Set aside 1 tablespoon of the mixed seeds for topping.
Gradually knead the remaining seeds into the dough, ensuring they’re evenly distributed.

Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 1-1 ½ hours, or until it doubles in size.

Once risen, gently punch down the dough and turn it onto a lightly floured surface. Shape it into a round or oval loaf, being careful not to deflate it too much.
Transfer the shaped dough to a parchment-lined baking sheet or a floured proofing basket (banneton) if you have one.

Cover the dough loosely and let it proof for 30-45 minutes, or until it’s slightly puffed.

Preheat your oven to 450°F (230°C). If using a Dutch oven or baking stone, place it inside the oven while preheating for even heat distribution.
Brush the surface of the dough lightly with water and sprinkle the reserved seeds on top.

Carefully place the dough (along with the parchment paper, if using) into the hot Dutch oven or directly onto the baking stone. Cover with the Dutch oven lid or use a foil tent for the first 20 minutes of baking to create steam.
After 20 minutes, remove the lid or foil and bake for another 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack before slicing.

Measure Ingredients Precisely: Bread baking requires precision, so use a kitchen scale for accuracy.
Don’t Rush the Rise: The slower and longer the dough rises, the better the flavor and texture. If you have time, consider refrigerating the dough overnight for a cold ferment.
Steam is Key: The initial burst of steam helps create a crackly crust. If you don’t have a Dutch oven, place a pan of hot water on the oven’s lower rack or spritz the oven walls with water during baking.
Experiment with Seeds: Feel free to adjust the seed mix to your liking. Pumpkin seeds, hemp seeds, or black sesame seeds are excellent additions.