I'm a really big fan of toasted sesame, so when I knew I was going to bake these out good, I couldn't resist adding a solid coating of sesame to the loaf. Boy, I really like it. I hope you did too!
For those of you who might be wondering "whatever happened to that bread slicer Chris was so excited about?" it's still in operation. However, I haven't yet figured out how to use it effectively. These high hydration breads that we make here tend to have really sticky crumbs, even after given the chance to cool completely. This ensures that after a couple of loaves are sliced, the blades get good and gummed up, a situation that takes a LONG time to remedy (imagine cleaning both sides of thirty bread knives that are affixed to the inside of a small box. Fun!). So until I figure it out, sliced loaves will be limited to one a day or so, and only on request. And only when I can satisfy the request. Ha!
Next week, we're thinking that it might be a good time to try out a new formula for a primarily white flour loaf. Stay tuned!