You are currently browsing the tag archive for the ‘Sesame seeds’ tag.

This is a family favorite because of the aroma and the flavor of the crumb and the tasty toasted seeds on the crust. It’s great with soup, for sandwiches, as breakfast toast, alongside a salad, underneath tomatoes — you name it!  Read the rest of this entry »

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The inside of the rugbrød is tender and delicious...enjoyably busy, and the crust is crispy. I used the lid on the Pullman pan for 3/4 of the bake. I like this all rye version. Another substitution I did was plain yogurt instead of kefir milk or buttermilk (inventory issues, not an intended experiment) and it seemed to work very well. Recipe is on the @breadtopia blog, with the switch of using home-milled whole grain rye as the only flour, rather than a rye-spelt mix Swipe for #smørrebrød and full loaf pic. #sourdough #rugbrød #rugbrod #ryebread #sproutedwheat #ryeberries #mockmill @wolfgangsmockmill #rye #centeno #masamadre #crumbshot #climbinghands #yolkporn #avocadotoast
Rugbrød recipe I developed for @breadtopia this time using all homemilled whole grain rye flour instead of a mix of spelt and rye. Looking forward to seeing the crumb and tasting. I can smell the beer. In my recipe, I break down ingredients by liquids, flours, and seeds/grains, so you can substitute like crazy rather than agonize over missing hemp seeds, for example (that's what's at the center of the crust flowers btw). One thing you gotta believe, though, is that sprouting wheat berries is super easy and takes less than a day. Dehydrating them properly to make flour...that's another story and not something I've tried yet. Swipe for process pics, including my post-it stencil 👩‍🎨 #rugbrod #rugbrød #ryebread #ryeberries #beerbread #sourdough #breadtopia #mockmill @wolfgangsmockmill #surdeg #masamadre #centeno #wholegrains #fiber #fermentedfoods
My experiment design just got more headache-y. Read if you want a headache too 😘. Crumb of one of the two loaves of my last experiment, posted to lure you into reading this. Soooo, I've been having trouble syncing up a dough that had an overnight cold autolyse with a dough that had a short room temperature autolyse, in order to treat them the same and only evaluate this one variable (autolysing style). Enough trouble that I decided for round three to do an #aliquot (small dough side piece) like @fullproofbaking @jimchall @theangelinyourkitchen so I could track dough progress and make sure all the test doughs got the same amount of bulk and final proof. I was asking my husband if I could borrow some straight-walled measuring glasses from his brewing supplies, and he pointed out that the aliquot dough will change temperature much faster than the main dough 🤦 The cold autolyse dough, which warms up to room temperature (RT) during the beginning of the bulk, is NOT on pace with it's own aliquot because a small mass of dough heats up faster and thus ferments more, releases more CO2. Fine if you're doing one process over and over. Not fine if you're trying to say the aliquot and the main dough have the same degree of fermentation. See next pic my attempt to explain this visually ✍️. Back to the drawing board. Ideas welcome! Thermometer and cool water pack? I can't believe I thought this would be easier than a "sift out the bran, boil, and add back to dough" test 😂😪
Peanut butter cookie #snowbake done before a flake has even fallen 😯😊 I used home-milled whole grain Kamut and no hydration adjustment was needed. Which whole grain flours do you find more and less thirsty? Recipe foundation was an @nytcooking @cooksillustrated collaboration available online, but I was inspired by recent posts of @sterlingfeatherfarm and @wellfedfarm who added dark chocolate and ground pecans. Also I put candied orange peel in the batter for the final tray (not pictured, more lumpy and delicious). #peanutbuttercookies #pecancookies #wholegrains #wholegraincookies #kamutcookies #homemilledwheat #kamut @kamutbrand #mockmill @wolfgangsmockmill
Crumb of the snowflake decorated loaf in previous post #naturallyleavened #sourdough #crumbshot
So, this could have been ciabatta, it was so wet, around 85% hydration. Bread flour paired with whole grain starter at 23%. So fun to coil fold and shape. You can see how it spread in just a 25 min bench rest. Swipe left. One dough got the flour brushed off and ice cubes in a @jimchall #challengerbreadpan and the other got flour sprinkled on and no ice in a @breadtopia clay baker #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #pastamadre #fermentoselvagem #levadurassalvajes #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker

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"Instantly Experience the Power of real sourdough baking"

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