⭐
🔥
Mar 22 • 🥖 Saturday Bake Along
Good morning, bakers.
I’ve been playing with my Market White recipe and I think I landed on something worth sharing.
I added 15g black sesame, 15g white sesame, and 15g ground flaxseed to the base formula. Simple change, but there’s a catch. Ground flaxseed is thirsty. It absorbs water fast, so I bumped the hydration up 15ml to compensate. Skip that adjustment and your dough will fight you.
Just dropped a short video showing the whole process. Counter knead, window pane, shaping, all of it. Two and a half minutes. Worth the watch.
Drop your questions below. If you’ve baked with seeds before, tell me what you’ve tried.
2:41
11
30 comments
Good morning, bakers.
powered by
skool.com/crust-crumb-academy-7621
#1 Rated Bread Community on Skool
Coaching, not judgment. Sourdough, yeasted, enriched & every bread in between.
✔ ProveWorth Certified ⭐⭐⭐⭐⭐
Suggested communities
Powered by