Come hang out with me in the kitchen for a minute.

⭐

🔥

It’s late, the house is quiet, and I’m talking to myself again while I mix. This one’s a 10% whole wheat with toasted sesame and black sesame folded in. Just a little whole grain for backbone and flavor, not enough to fight you on the rise.

Right now I’m working the salt in using the Rubaud method. Scoop from underneath, lift, let the dough fall back on itself. No slapping, no tearing. It builds strength slow and gentle, and it gives the salt time to find its way through every part of the dough. You can almost feel the dough wake up under your hand.

The sesame is the part I’m excited about. Toasting it first pulls out this deep, nutty thing that you just don’t get from raw seeds. The black sesame brings a little drama too, those dark flecks all through the crumb once it bakes.

I’m dialing in the recipe as I go, and it’ll be up in the Recipe Pantry soon. So if you want to bake along with me, keep an eye out.

Perfection is not required. Progress is.

Henry ⭐🔥

5:26

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Come hang out with me in the kitchen for a minute.