Great video from Jack on this one. Watch it.

⭐

🔥

He breaks down why adding seeds at the very beginning of your mix can wreck your dough.

Those sharp edges cut right through the gluten strands you’re trying to build. Your dough won’t develop properly, won’t hold gas, and won’t puff up the way it should, especially on the second rise.

Sound familiar? It should.

This is the exact same principle we covered in Module 1 of the Flour Deep Dive. The sharp edges of bran do the same thing to your gluten network, which is why we use a soaker to soften them before they ever touch the dough.

Seeds, bran, same problem, same fix. Hydrate the sharp stuff first. Protect your gluten.

Watch the video, then go check out Module 1 in the classroom if you haven’t already. It all connects.

1:32

15 comments