Seedy boi

Just sharing because I like how this one turned out.

Ingredients:
– 1kg flour
– 55-60% BF, the rest is mostly white whole wheat, and some pumpernickel
– 75% water
– 10% starter
– 1.3% salt
– 5% dry seeds, which were then soaked in just enough water for them to absorb (not sure how much by weight)

Steps:
– Fed starter 1:1:1 the night before
– Mixed everything but the seeds in a planetary mixer in the morning at around 8:30 AM with a dough hook on slow for a good 15-20 min
– Transferred dough to a casserole dish and let sit for an hour or so
– While dough was resting, soaked seeds in a little cup
– Did a coil fold. Didn't incorporate seeds yet because it seemed too early. Wanted the dough to learn more about itself before it got into a relationship.
– Did another coil fold another hour later and incorporated the seeds. They were not very well distributed, which was fine.
– Checked on it periodically and did 2-4 more coil folds when the dough was lax enough to fill out the bottom of the dish.
– Was extra, extra careful with how I did these folds so that I didn't introduce tears. Basically worked around the seeds and folded them in instead of out, if that makes sense.
– Bench work at 11PM
– Cut into two even-ish loaves
– Shaped into batards and put into floured bannetons in the fridge overnight, uncovered
– Baked this morning on a pizza stone with steam from a tray of lava rocks
– Preheated to 525° F, then turned down to 425° once they were loaded, and baked around 45 minutes.