January 26, 2022 - 7:12pm
Sesame Seeds
For coating the outer surface of bread or bagels, what form of sesame seeds should I use? Hulled, unhulled?
Share
For coating the outer surface of bread or bagels, what form of sesame seeds should I use? Hulled, unhulled?
Doesn't matter, just don't use toasted seeds - they get toasted during baking, so double toasting might burn them.
I agree with Ilya, you can use whichever it is that you prefer. I prefer the black ones but have been known to use white toasted and black toasted on the crust of my breads. I can’t say that they have taste burnt to me. I don’t buy untoasted sesame seeds as I do like to add them to my dough and want to taste them in all their glory.
I haven't actually tried using toasted ones, just assumed it might be an issue... Maybe there is a large margin until they get burnt.
roasted or cooked in a skillet they are great additions in the dough with that same wonderful aroma that you get with the sesame oil you do have to watch the process as they change quickly in the cooking toasting process.
Yes, toasted seeds inside the dough bring much more flavour than raw seeds. I was just worried about putting them on the outside where they might burn... But it sounds like they don't, actually.
I have tried with toasted (dry fried) and untoasted sesame. Untoasted tasted the same, so I stopped bothering to toast them. But my oven is a bit pants, so maybe if you like and can get a really dark crust then over-toasting would be an issue.