|||

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.

merton sesamemerton sesame

Up next What about stale bread? On the rare occasion you don’t get through the bread before it goes stale, here are some ideas. Entire books have been written on this subject1 so no bread 8 and 15 july
Latest posts sunflower wholemeal sourdough focaccia merton blend freshly baked glutenin and gliadin and squeeze alveoli open kitchen upcoming baking schedule pizza again harvesting grain starters a living thing look like dough again away away the sourdough library social emmer variation spelt emmer harvest festival 2024 coming up pushing the proof making ourselves discard granola new workshops back with three sunflower and sesame walnut and rye hand sifting flour