My exposure to sesame seeds has been limited to probably the same foods as most people: hamburger buns, crackers, sprinkled on top a loaf of bread here and there, Asian and Indian food… While I do love the rich taste they bring to buns and other breads, I was a bit skeptical of how they would taste baked throughout a loaf of sourdough. Would it be too intense of a flavor? I decided to bake Tartine’s Country Sesame and find out.
[drop_cap]What to bake next? That was the question on my mind the past week or so. I was anxious to bake something as my bread supplies started to dwindle and it’s a travesty when we are cooking something great at home and don’t have a slice of sourdough to accompany. The weather here is really starting to grow cold and I was in the mood for something a bit on the rich side, something with a real deep flavor. I took out my trusty Tartine Bread book and flipped through until Chad’s Tartine Country Sesame Sourdough loaf caught my eager eye.[/drop_cap]