This light seeds bread was a reminder to write down when ingredients when experimenting. First version was amazing, but reproducing it was a pain. Took me about 5 iterations to get to a point where it is near to what I want it to taste.

Ingredients

• 750g pizza flour
• 450g water (60% hydration)
• 115g rye levain
• 10g salt
• 40 sesame seeds
• 15 line seeds
• 1/2 tsp caraway
• 1 tsp coriander

Instructions

Usually I do start with an autolyze and then proceed, but today I did not have time for that. As I went with a low hydration I rather mixed everything together, let it stand for 30 minutes and let it knead for 2 minutes again afterward.

I went with the default procedure: 4h bulk fermentation, shaping, 2h proofing and baking in the Dutch oven (20 minutes covered at 250 degrees, 20 uncovered at 200 degrees).