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Seeded Artisan Bread Dough Recipe
Turn the dough into a ball and set it in a basin that has been lightly greased. This is the first rise. Place a moist towel or plastic wrap over it. Put it in a warm spot and let it rise for around one to two hours, or until it doubles in size.
Form the Dough: After the dough has risen, gently press down on it and transfer it to a surface that has been lightly dusted with flour. Divide it into rolls or form it into a loaf if you choose.
For the second rise, either line a baking sheet with parchment paper or transfer the dough to a loaf pan. After another 30–45 minutes, or until somewhat inflated, cover and let to rise again.
Start by getting your oven up to 375°F, which is 190°C. If you want golden brown bread that sounds hollow when tapped, bake it for 25 to 30 minutes. Around 20 minutes is a reasonable time to bake rolls.
After the bread has cooled on a wire rack, cut it into serving pieces.
Have fun.
