The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine Sesame Bread

  • Pin It
Mebake's picture
Mebake

Tartine Sesame Bread

This is sesame bread from Tartine Bread book. I followed Chad's formula and instructions to the letter, and it yielded a delightful bread. 

Sliced.. Mmm, the aroma!

Nutty and sweet.

The Bread is marvelous however you eat it. One thing i'd do next time, is to use a ripe 50% /50% ww to Ap flour, instead of my all white starter. The whole wheat flour used in the recipe was my freshly milled Turkish wheat flour.I'll continue to explore more recipes from Tartine book no.1. This recipe is now tagged as a favorite, and may make its way to the upcoming arts and crafts market.

Khalid

 

Comments

David Esq.'s picture
David Esq.

So far the only "other" bread I have made was the walnut. And it was really fantastic. If you have not tried it, give it a go. You can certainly use less walnuts than he calls for, however. 

Mebake's picture
Mebake

Thanks, David.

Yes, Walnut.. what could more tantalizing?! Thanks, i've got my eyes fixed on that one next.

 

Darwin's picture
Darwin

A very nice looking loaves, great crust & crumb.  Congratulations.  I do love the flavours of toasted sesame and I will need to look into this books. I have been worrying about the seeds burning in such high temps, I will have to try this one. Now you have me wanting a slice with a bit of good butter :)

 

Mebake's picture
Mebake

Butter, sesame oil, olive oil, you name it; so versatile. I bake with twi stones, one on which the loaves sit, and the other very close above. I believe that the stone above helps shield the loaf toppings, yet enhance radiant heat distribution and thus oven spring. I get "ears" this way too.

You should try it.

Many Thanks!

 

Toad.de.b's picture
Toad.de.b

Better make extras.  That one will fly off your table at the fair.  Inspired me to pull TB off the shelf and search fruitlessly for an answer to "Why haven't I ever made this one?".  CR himself couldn't have executed it better, Khalid.  Picture perfect.  Wish you could digitize those aromas...

Tom

dabrownman's picture
dabrownman

digital aroma aps will be the next billion dollar idea! 

Toad.de.b's picture
Toad.de.b

Not so crazy dab -- A friend and colleague has been working on a device that is essentially a jiggered inkjet printer with the equivalent of primary colors, except primary fragrances, in cartridges that spray digitally specified mixtures into a vessel for olfactory evaluation.  Challenge (among many) is finding the essential set of "primary" fragrance molecules that can be mixed in effectively infinitely varied combinations to produce a spectrum approaching human (forget canine!) olfactory sensitivity.

It could happen.

Tom

Mebake's picture
Mebake

I will. If i'm lucky, i could have a power supply near my table so i can toast some slices. Oh! My :)

The attractive photography of the boldly baked Chad breads were simply irresistible; there are tons of inspirations to be had in the book.

Thanks for the encouragement Tom!

 

dabrownman's picture
dabrownman

that should make it into your market bakes.  Not many ingredients - so low cost.  A few stretch and folds but not a long time waiting around and you can make it without refrigeration with plenty of bang for flavor - sounds like market winner to me too.  Well done and

Happy Baking Khalid!  

Mebake's picture
Mebake

True, DA,. Simple, cheap , and delicious. 

Thanks!

isand66's picture
isand66

Great looking bake Khalid.  I've got to force myself to start trying some recipes from my books this one included.  You certainly convinced me to try this one soon.

Regards

Ian

Mebake's picture
Mebake

I think you'll definitely love it, Ian. Just let the recipe be, for a change ;) see how it turns out, and then infuse it with your magic. Your freshly milled wholewheat will add an extra depth of flavor, too.

Thanks,

all the best!

isand66's picture
isand66

It will have to be after the bread I just posted of course :) and after a few other breads that I had in mind....

Syd's picture
Syd

That loaf looks great Khalid.  I love the flavour of sesame and it certainly looks like there is no shortage of sesame on that loaf.  Very pretty and a lovely open crumb.  I also like your idea of baking between two stones.  I am sure it must improve heat retention in ordinary home ovens.  My oven might be a bit small to try it, though.

Best,

Syd

Mebake's picture
Mebake

Many Thanks, Syd!

I'm sure you can fit a stone on each rack, right? My oven is small too, only a meter wide, and similarly the depth.

All the best,

 

Khalid

Xenophon's picture
Xenophon

Terrific crumb and oven spring, would love to have a slice with some cheese on it!

Congratulations!

Mebake's picture
Mebake

Thanks, xenophon!

Yes, this bread goes very well with cheeses, especially grilled cheese.

Khalid

Janetcook's picture
Janetcook

Hi Khalid,

I almost missed this one.  So glad I didn't!  What a beautiful loaf and I imagine it tastes wonderful.  What loaf wouldn't with sesame seeds on top such as you have on these loaves.  I would think they would be a great addition to your market days.

Thanks for posting!

Janet

Mebake's picture
Mebake

Many Thanks, janet! 

I think i will be baking this for the Market.

All the best,

 

bakingbadly's picture
bakingbadly

I wouldn't mind a piece of that right now. In fact, I wouldn't mind a whole loaf. :) Any bread that's sweet and nutty is good. So don't be surprised if this sells out, that is, if you make it available at the arts and crafts market.

All the best,

Zita 

Mebake's picture
Mebake

Thanks, Zita!  I think you'd want to add sesame breads in your future line up of breads, at Bakerie. After all sesame is a common commodity in Cambodia and is inexpensive. 

All the best,

aly-hassabelnaby's picture
aly-hassabelnaby

Hi Khalid,

This loaf looks fantastic. I love sesame seeds on bread and I'd really like to try my hand at this. Do you mind sharing the recipe?