Sesame Sourdough
I wanted to try baking a 100% (or close to 100%) white flour only hearth loaf as I don’t think I’ve done this before. It isn’t perfect, the scoring was off center in a way that altered the ultimate bloom and shape of the loaf. Despite the great blisters, I wonder if I allowed sufficient fermentation. I had to cut final bench proof short because of life getting in the way of baking LOL.
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