Kayser’s Baguette aux Cereales- My Sourdough Step by Step (pics)

Hungryone inspired me to try this one and since I already had a bunch of different seeds, I made my own interpretation.

Started by feeding/building my starter and then making a Levain to ferment overnight, then mixed my signature four mix of 50:50 bread flour:AP flour, semolina, wheat germ, barley flour, rye flour and whole wheat flour.



Made a shaggy dough and let it autolyse about 45 min



Kneaded it until good gluten development/windowpane test




Mix in seed mix of Flax seed, pumpkin seed, sunflower seed, poppy seed.





Let it ferment and rise a few hours then into fridge overnight.



Next day divide and shape after a few hours at room temp





Lay in a couche and let rise a few hours.



Gently place in a roaster and mist water so the rest of the seed mixture will stick.
First time I used hungryone's idea of using a large covered roaster to bake. Slash, cover and into oven.



Bake covered then uncovered. Don't drink as much as me so you don't overcook. Mine went about 5 min too long but oh so good with butter, cheese....