I’ve been experimenting a lot these last weeks to create a sesame loaf. I was adding wheat germ to the dough before rolling the loaves in sesame seeds but couldn’t get the hydration level (quantity of water relative to flour) right for the flours I was using (and possibly because of the hotter than normal ambient temperature). The loaves were coming out very tasty but just a little flat for me to feel comfortable selling them. I’ll keep experimenting with adding wheat germ to my loaves as it gives them an amazing flavour and texture.
But I also found the simple addition of sesame seeds to the outside of the bread makes for a loaf so beautiful and so different from the Merton simple that yesterday I delivered the first Merton sesame loaves to COGs. They look spectacular, taste incredible, and I am very proud of them.