I read this recipe, and thought: what if all six seed types were salt?
That is what! It is good. The hugest loaf I’ve baked. I’ve always scoffed at the second proving before, but I tried it this time and it does seem to make a difference.
Room for improvement: next time I’ll do it in a tin, to get more height, and use the ultra-crust method from the no-prove recipe to get a better crunch. I also think I wussed out with the timing – glazing makes the crust go darker, so I thought it was almost burnt.