Seeded Bread

After a series of fairly unsuccessful breads made according to formula, I've gone back to a good old-fashioned "throw ingredients in the bowl" type sourdough (kitchen sourdough?). This one has AP flour, rye flour, whole wheat flour, a small portion of multigrain breakfast cereal, honey, olive oil, and salt.

Average method: mix flours and water, let sit (autolyse) about 30 minutes. Combine w/ fed sourdough starter, honey, a touch of oil, salt. Let rise ~8 hours. Shape into boules; rest; shape into batards. Proof ~2 hours. In this case, I moistened the proofed loaves slightly and spread on King Arthur's seed mix before slashing. The pattern calls for each new cut to be started in the middle of the previous cut. Steam pan in oven, and then an overall bake of ~35 minutes.

In this case, it's neither art nor science -- it's habit. But pretty good results.