Sesame and linseed bread
Variations done to the basic recipe include:
1) 50% of the flour is all-purpose
2) 2 tablespoons of white sesame seeds and 1 tablespoon of linseeds added in the beginning before autolyse.
The all-purpose flour seems to absorb less water than high-protein bread flour. It was so sticky that I had to add a couple of tablespoons of bread flour. I am not sure whether the high ratio of all-purpose flour is a reason as why the crumb structure is not as open as before.
The plus side is the flavor is nice. The sesame seeds came through nicely.
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