The Fresh Loaf

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Tip: loaf identification

albacore's picture

Tip: loaf identification

Sometimes I do trials where two shaped loaves are treated differently - eg bulk or proof time, temperature, and so on.

It is easy to lose track of which loaf is which and a simple solution is to sprinkle about 1/2 tspn of sesame seeds on one loaf.

As long as you write down which loaf is which, it is easy to track your trial - and the seeds make a tasty addition!



DanAyo's picture

Good idea, Lance! It is nice that the small amount of seeds are on the bottom of the loaf.

I often use ~3g of chocolate brewer’s malt (non-diastatic) or as much as 2% to tint the dough. It is easy to loose track of what dough is what, when experimenting.

Thanks for posting.