Once the dough has risen, punch it down to release any air.
Shape it into a round or oval loaf (or divide it into two smaller loaves). Place it on a parchment-lined baking sheet or in a proofing basket.
Step 4: Final Rise
Cover the shaped dough loosely with a towel or plastic wrap and let it rise again for 30–45 minutes, until it puffs up slightly.
Step 5: Prepare the Oven
Preheat your oven to 450°F (230°C). Place a Dutch oven, baking stone, or an empty baking pan on the bottom rack of the oven to create steam for a crispy crust.
If desired, brush the top of the loaf with water or an egg wash and sprinkle additional seeds for decoration.
Step 6: Bake
Transfer the bread to the oven. If using a Dutch oven, carefully place the dough inside and cover with the lid.
Bake for 20 minutes with the lid on or with steam, then remove the lid or steam source and bake for an additional 15–20 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Step 7: Cool and Serve
Let the bread cool on a wire rack for at least 20–30 minutes before slicing. This allows the interior to set properly.
Enjoy fresh with butter, olive oil, or your favorite spread!
Tips for Success
Seed Variations: Use any combination of seeds you like. Toast the seeds beforehand for extra flavor.
Storage: Store the bread in an airtight container at room temperature for up to 3 days. Freeze for longer storage.
Add-ins: Incorporate dried fruits, nuts, or herbs for a different flavor profile.
This Seeded Artisan Bread recipe is as versatile as it is delicious. It’s perfect for home bakers looking to add a rustic touch to their kitchen creations. Let me know if you’d like ideas for customizing it further!