Multigrain Day Bread with Black Sesame Seeds
I had to go out of town for a funeral so my usual routine of making dough on Saturday and baking on Sunday didn't work. So a yeast bread with multigrain flour and some black sesame seeds that could be done in one day was what happened. The recipe is loosely based on Forkish's Saturday breads.
This was an interesting experiment on watching the dough rather than the clock. I made two recipes but for some reason, the one batch was really slow at rising. Maybe the water I used with it was cooler but bulk fermentation took a whole hour longer than the other one. That was actually perfect since I was able to bake one pair of loaves first and then baked the next pair without having to resort to the refrigerator to slow things down. The final proofing time and oven spring was the same for both.
All four loaves are going to the Soup Kitchen so no crumb shot but the loaves got great oven spring so I suspect that the crumb is pretty open as well.