The taste of Tahini
A few Months ago, SteveB posted his work using Tahini in a bread to improve the flavor of sesame. His post on Breadcetra can be found here. As usual Steve does a great job detailing the procedure and makes a wonderful bread.
Steves formula calls for about 6% by bakers percent Tahini. My loaf was 400 grams of a combination of 5% WW and 10% Rye and 85% AP, to which I added 10% (40g) tahini paste. I used 2% milk for the liquid, warmed to arrive at a dough temperature of 76F. The IDY was added with the flours (1/2 tsp) and the 8 grams of sea salt was held until the dough had absorbed the liquid for 30 minutes. Mixing and folding was done by hand.
This dough was mixed to 70% hydration but with the whole grain flours it felt like a 65% mix. I was shooting for a soft crumb sandwich bread with a hint of sesame. I decided to leave the seeds off this first time so I could tell if the amount of tahini had any appreciable effect on its own. The oil in the tahini paste plus the use of milk made for a very nice soft crumb with just a hint of sesame aroma. Next time, I'll use seeds on the crust and get the full effect. I think I'll switch to using water instead of milk also as the crumb is softened by the oil in the paste.