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Sourdough Baking

1. After the first rise and before shaping, spread your dough out on the counter.
2. Check the seasoning mix for clumps. This may happen with black garlic if it's not used for a long time. If you see clumps, lightly tap the jar on a surface or use a fork to stir the mixture first.
3. Sprinkle the mix over the dough.
4. Then, with each fold, sprinkle more over the next fold.
5. Avoid sprinkling onto folds that will end up on the outside of the dough when it’s going into the oven.
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Garlic slowly slows down fermentation. Add an additional 30-60 minutes to your estimated proofing time. 

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We strongly do not recommend kneading this mixture directly into the dough, it will significantly hinder fermentation.

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Try With Other Bakes

• Sprinkle the blend over the top of a well-oiled focaccia for an aromatic garlicky crust.
• Mist naan or other flatbreads and scatter the seasoning so they hit the oven ready to unleash a savory pop.
• Work the mix into sourdough cracker dough for thin, fast-baked crackers with a deep, toasty garlic-herb flavor.

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Beyond Bread

• Fold into softened butter to make a delicious lemony-garlic compound butter
• Add garlic flavor and lemon brightness to roasted vegetables by tossing with oil
• Mix with salt for a versatile finish or dip mixture - great for chicken, avocado toast, and more

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Sourdough Baking

1. Right before baking, lightly wet the top of the loaf with a spray or pat with wet hands
2. Liberally sprinkle seeds on top and around the sides
3. Alternatively, spread the seeds out on a baking sheet or plate and gently roll your shaped loaf in the seeds. This option is more advanced and not recommended if your dough is slack or if you’re new to shaping
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We do not recommend toasting the seeds before baking, as this can make them more prone to burning / scorching.

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For more advanced bakers chasing a seed-jammed loaf, the seed mixture can be kneaded into the dough itself, incorporating slowly after reaching the windowpane during the main mix.

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Weigh out seeds equivalent to 10% of flour weight (for Maison Fare loaves, this would be almost the entire jar, setting aside 1 tablespoon for topping) and add an additional tablespoon of water to the dough (2-3% of flour weight).

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Try With Other Bakes

• Level up baguettes, sandwich breads, or dinner-rolls with a crowd-pleasing crunch by sprinkling on top before baking
• Fold the mix into cheese biscuit dough for flaky layers dotted with crunchy, toasty seed pockets
• Bake a batch of savory seed crackers with a delightful crisp and irresistible aroma

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Beyond Bread

• Add a delightful crunch by mixing into breakfast yogurt or cottage cheese
• Scatter seeds for added texture on top of salads
• Mix into warm rice or grain bowls for a nutty, crunchy burst of flavor

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Sourdough Baking

Mix 1 tablespoon with 2 tablespoons of your favorite cold-pressed olive oil.
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Preferably, wait 5-10 minutes before serving in order for the flavors to meld and the toasted onion to soften

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Other Bakes

Note: this mix does have additional salt, so use sparingly inside dough to avoid fermentation slowdown

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• Infuse a plain focaccia with a distinctive mediterranean flavor by brushing with olive oil and sprinkling the mixture on top
• Add a spoonful to a basic savory scone recipe to add an irresistible toasty onion aroma.
• Press the mix onto the surface of rolls or bagels before baking for an onion note with a bright herb twist

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Beyond Bread

• Mix into yogurt for a fast marinade that softens chicken and loads it with a hint of citrus & toasted onion flavor
• Mix it with sour cream for an instant mild French-onion dip
• Add a teaspoon or two into an oil-and-vinegar dressing for a boldly savory salad upgrade5

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