|flour||80% unbleached white, 20% red fife wheat|
|water||80%, 85 fahrenheit|
|toasted sesame||1 cup, mixed for first fold|
Toasted Sesame loaves are great, although I’m still in the process of getting the crumb just right. It’s always fun to try our add-ins.
Pretty sure toasted sesame tops is one of the best.
This time around, I made sure to really work the dough for the first 5 minutes while mixing in the salt and right before the first fold.
Notes for next time
- Oven spring wasn’t great, pretty sure falling asleep and a bit of a longer cold proof in the fridge caused some problems
- Plus this time around, I experimented bumping up the amount of wheat flour used. From 10% - 20% (along with a cup of sesame seeds)
- Going to try and head back down to 15% wheat, without sesame seeds to just nail that oven spring