Bread made with an old dough / pâte fermentée has a more complex flavour and texture. Use an old dough (Pâte Fermentée) saved from the previous baking, or simply mix together 105 grams of flour, 70ml of water, 2 grams of salt and tiny tiny bit of yeast until a dough forms and leave it, covered with a plastic film, at the kitchen counter overnight. You can double the portion and save the rest in the freezer for up to 3 months.

Aromatic bluegray tiny Poppy Seedsangiesrecipes are used to flavour breads, cakes, cookies, and many other dishes in European and Middle Eastern cooking. Poppy seed is generally recognized as safe for human consumption as a spice or a natural flavoring.
Another loaf baked with an old dough and wholemeal flour.

390 g Spelt bread flour / Dinkel #1050angiesrecipes 1 tsp Salt
50 g Sugar
4 g Instant dry yeast
240 g Whole milk

1 Egg
2 tbsp Olive oil
180 g Old dough saved from a previous mixangiesrecipes
1 g Baking soda
50 g Poppy seedsangiesrecipes

In a mixing bowl, combine flour, salt, sugar and instant yeast. Add in milk, egg and olive oil. Mix the ingredients until combined. Add in old dough in portions and baking soda. Knead until a soft and smooth dough ball forms. Stir in the two thirds of poppy seeds and mix on the slow speed until incorporated. Alternatively sprinkle all the poppy seeds over the bread before baking.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a plastic wrap and let proof until...