Swirling Around to Catch Up (BBB July 2019)

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BBB: Let's Keep Baking summary: an embarrassment of choices for July; recipe for Tahini Swirls, based on recipes in HomeBaking and SAVEUR magazine; altering the recipe(s) to use wild yeast instead of commercial yeast; making “no knead” overnight dough; adding salt; catching up; oh-oh; bookmarked recipes;

We’re all going on a summer holiday […] To make our dreams come true

Oh oh. Now I have an audio virus!! (I just listened to the actual opening of the song on YouTube – hahahahaha I LOVE the strings!)

Bookmarked Recipes - last Sunday of the MonthBBB July 2009 Bookmarked Recipes: Armenian Tahini Bread
Bread Baking Babes (BBB): Sukkur bi Tahin

:stomp: Took me a while!! :stomp:
Tahini Swirls

It’s a little embarrassing; my well-meant promise way back in 2010 to bake all the previous BBBabe breads still haunts me…. I’ve had these tahini swirls bookmarked for eons:

The TAHINI BREAD of Armenia is like a croissant mated with halvah. This unprepossessing sweet yeast bread […] awakens the senses the moment it leaves the oven, with the seductive aromas of sesame and cinnamon. The real joy, however, is in the bread’s flaky yet chewy texture
– Sarah Breckenridge, Armenian Tahini Bread, SAVEUR 100, No. 99 (February 2007), p71
These tahini swirls, called sukkar bi tahin in Arabic, are flattened flaky rounds flavored with tahini and sugar, not too sweet, not too strong tasting. Serve them warm or at room temperature-they’re just right either way.
– Jeffrey Alford and Naomi Duguid, ‘Beirut Tahini Swirls’,
Home Baking: The Artful Mix of Flour and Tradition Around the World, p244

So. July 2019’s task asking us to choose a previous BBB July recipe was the perfect opportunity to “∫top two gaps with one bu∫h“.

Here’s how things went making tahini swirls:

BBB July Holiday Bread diary:

6 May 2019, 17:50 I’m finally seeing a tiny light at the end of the tunnel. These past few weeks have been a little bit insane – WAY too many notes. Happily, things are a little more normal now and there are only 3 different programs to prepare for the last 3rd part of May.

So far we don’t have anyone signed up for Kitchen of the Month for July. I suggest that we choose a bread from any of the Julys of any year there have been Bread Baking Babes. July is often not the easiest month to bake in, due to heat in the Northern Hemisphere and due to vacations, too.
– Elle, in message to BBBabes, 1 May 2019

I love the idea that for July, it will be a sort of “summer holiday” bread!

28 June 2019, 17:41 So many choices!! And these are just what the BBBabes made in July of the past 11 years!

There were choices from the lovely Sher’s site in fond memory of her, Sukkar bi Tahin, Yeasted Sprouted Wheat Bread, Hamburger buns, Easy little bread, Rheinbrot, Panmarino, Power Bread, Bialys, Velvety Bean Bread, and Singing Hinnies.

As wonderful as each of these choices is, I decided that I should make one that I haven’t made before.
That’s right. I still haven’t made all the BBBabe breads. Even though I promised I would. Because I’m a bad BBBabe….

Many times, I’ve looked longingly at Natashya’s choice of Sukkar bi Tahin from July 2009. I had previously bookmarked the recipe for Armenian Tahini Bread featured in SAVEUR 100 of 2007. But did I do anything about it?

:stomp: Until now? :stomp:

Thank you, Elle, for getting me to finally decide to make this tahini bread!

2 July 2019, 17:41 Ten years doesn’t seem like such a long time. But in internet terms, it is many lifetimes, isn’t it?

I just tried to find the BBBabes’ previous posts about Sukkar Bi Tahin. I did manage a few (Lien’s, Karen’s, Mary’s and Aparna’s) but, considering that several of the others have either removed their blogs or didn’t make the July bread that year, I finally gave up.

With regards to the name Sukkar Bi Tahin, I kept wondering if this was a typo and it was supposed to be Sukkar Bi Tahini.

So I googled. It turns out that in Arabic, alsukar means “sugar”, bi means “with”, and tahin means “flour”. Clearly “tahin” is not a typo after all.

And look! Depending on where it’s made, it has a different name.

Tahinov Hatz is an Armenian bread filled with layers of tahini (sesame paste), sugar, and sometimes cinnamon. These stuffed flatbreads have a slightly crisp and flaky texture with a hint of sweetness.
– Tara, Tara’s Multicultural Table, Tahinov Hatz (Armenian Tahini Bread)
A tahini roll or tahini bread roll (Armenian: Թահինով Հաց, Greek: ταχινόπιττα or τασιηνόπιττα, Turkish: tahinli çörek) is a sweet bread roll served commonly in the South Caucasus, Cyprus, Greece, and Turkey.
– ReVolvy | Tahini roll

7 July 2019, 09:13 I see that the SAVEUR recipe calls for cinnamon. Hmmmm…. Should I add cinnamon?

Do I even like cinnamon these days?

What to do; what to do.

And. As I’m looking at the recipe on page 71 of the February 2007 issue of SAVEUR, I’m reminded of how much I have disliked their format, not to mention that their recipes weren’t always the most stellar. Sure, they have great ideas and they USED to have terrific stories and photos (don’t get me started again… I think I said enough about my disappointment with SAVEUR in March 2015), but their recipes were often a bit slap-dash.

For instance, the sugar for the filling is placed above the flour (had they not heard of the word “divided”?), but even worse, “1+1/2 cup water” is omitted from ingredients list entirely and only appears in the instructions! Really??!

SAVEUR No.99 detail

Armenian Tahini Bread
makes 12 […]
1 7-gram package active dry yeast
3 cups plus 1 tsp sugar
5 cups flour
2 tsp. ground cinnamon
2 tsp. salt
3 Tbsp extra-virgin olive oil
3 cups well-stirred tahini (sesame seed paste)
1. Stir together yeast, 1 tsp. sugar, and 1/2 cup warm water in a small bowl; set aside to let rest until frothy, 8-10 minutes. Stir together flour, cinnamon, and salt in a large bowl, then add yeast mixture, 2 tbsp, oil, and 1 cup water; stir into a rough dough.
SAVEUR 100, No. 99 (February 2007), p71

I’m also looking at Duguid and Alford’s recipe and see that they don’t call for any salt!

HomeBaking 'beirut tahini swirls' detail

½ teaspoon active dry yeast
1 cup lukewarm water
About 2½ cups all-purpose flour
2 teaspoons sugar
1 tablespoon olive oil
¾ cup tahini (see Glossary)
¾ cup sugar
– Naomi Duguid and Jeffrey Alford, ‘beirut tahini swirls’, HomeBaking, p344

What?? No salt? That must be a mistake!

Yay. I see that some others agree:

For the Dough
• 1/2 teaspoon active dry yeast
• 1 cup lukewarm water
• about 2 1/2 cups all purpose flour
• 1 teaspoon kosher salt
• 2 teaspoons sugar
• 1 Tablespoon olive oil
– Marvellina, What to Cook Today | Beirut Tahini Swirls / Sukkar Bi Tahin
200 g flour
110 g water
1/2 tsp dried yeast
1 tsb sugar
1/2 tsb olive oil
1/2 tsb salt
60 g tahini
60 g sugar
– Zorra, Kochtopf | Grilled Sukkar bi Tahin – Beirut Tahini Swirls For BBB
I chose today’s recipe from one of my Beautiful Cookbooks, Home Baking: The Artful Mix of Flour and Tradition Around the World, by Jeffrey Alford and Naomi Duguid. […] The only change I’ve made to this recipe is to add salt to the dough.
– Jennie Field, Pastry Chef Online | Beirut Tahini Swirls from Home Baking […]

That’s it! Now that these lovely ladies have granted permission, I’m going to add salt to the dough too.

11 July 2019, 17:35 I do love the internet…. Look! Here are two more explanations about Armenian Tahini Bread. How handy that they both say that cinnamon is optional. It means I now have permission to omit it. :-)

Tahinov Hatz is an Armenian bread filled with layers of tahini (sesame paste), sugar, and sometimes cinnamon. These stuffed flatbreads have a slightly crisp and flaky texture with a hint of sweetness. […] They became quite popular in Lebanon and are also known as Sukar bil Tahini.
– Tara, Tara’s Multicultural Table | Tahinov Hatz (Armenian Tahini Bread)
There is a large Armenian community living in Lebanon. The Armenians moved to Lebanon in the beginning of last century to escape persecution and massacres. […] The Lebanese have grown quite fond of Armenian specialties such as [this] sweet bread roll made of pita bread dough, with the addition of tahini and sugar and cinnamon. It is delicious in the morning with a cup of coffee and something different to try that will faintly remind you of halvah, except much lighter. The use of cinnamon is optional here.
– Joumana Accad, Taste of Beirut | Tahini roll (Tahinov Hatz)

14 July 2019, 22:36 I made the floor at noon and have just mixed the dough, using the amounts for the dough in the SAVEUR recipe. But I’ll use just a portion of it to make the tahini swirls and the rest to make fougasse for tomorrow’s dinner.

I’m hoping that Emilie Raffa is right about the dough being ready in the morning for baking! Went against the grain to add the salt immediately. Let’s find out if “no knead” really does work!

Because this dough rises while you’re asleep, you wont be tempted to rush the process or check on it every five seconds to see it it’s ready. […] The overnight method can be appllied to most of the recipes in this book.
      In the evening, […] combine until a stiff dough forms, then finish mixing by hand to fully incorporate the flour. […] [W]ork the mass into a fairly smooth ball. […] Cover the bowl with a damp towl and let rise overnight at room temperature. […] The dough is ready when it no longer looks dense and has doubled in size.
– Emilie Raffa, ‘Everyday Sourdough’, Artisan Sourdough Made Simple: A Beginner’s Guide to Delicious Handcrafted Bread with Minimal Kneading, p26]

15 July 2019, 08:31 Hmmm. The dough has definitely risen, and it’s passing the finger poke test. But I’m not sure that it has doubled. And there is just the faintest hint of stink on the bottom of the bowl.

Still, I will forge ahead. What can go wrong? :lalala:

09:12 The shaping was insanely easy! I was careful to follow Natashya’s instructions when I was rolling out the dough. Except, instead of 6 swirls, I made 4.

shaping tahini swirls
Tahini Swirl
flattened and ready to bake

The swirls should end up like puffy pita. If they are very thin they will be crispy, if they are not rolled enough, they will puff up like cinnamon rolls. We are striving for a flatbread pastry that puffs a little.
– Natashya, in message to BBBabes, July 2009

I should confess that, being the bad BBBabe that I am, I didn’t measure the tahini and sugar at all, nor did I premix them before slathering them onto the rolled out dough.

T just put the pizza stone into the barbecue and turned it on. Thank goodness that it isn’t horribly hot outside because it’s very sunny on that side of the house right now.

09:10 Whoohoooo! They are puffing ever so slightly. Isn’t the gas barbecue a great invention?

Tahini Swirls

09:33 The swirls look good! They puffed up, ever so slightly. Time to make coffee!

We took our coffee and two swirls out to the front porch, where it’s shady. There was a beautiful light breeze blowing and the new(ish) green leaves on the trees were sparkling.

What a perfect morning!

Tahini Swirls

But Phooey!! The Tahini Swirls weren’t quite as perfect as the morning. {whimper}

While they are beautifully crispy on the outside, they are not quite done enough inside – just a little too dense.

Not that they’re terrible.

They’re just not as stellar as I had hoped. Tomorrow morning, will try cutting the remaining two in half and toast them so that the inside crumb gets done.

Still. This was really fun and we’ll definitely try these again. But I don’t think I’ll use the “no knead” overnight rise method again. Unless I mix the dough 40 minutes earlier so that the salt doesn’t go in right away. I’m convinced that the salt arrested the rise.

And. Next time I’ll roll the dough out very, very thinly before adding the tahini and sugar. Silly me. I really should have looked at YouTube before I made the swirls!

Still, many thanks for choosing Sukkar bi Tahin, Natashya way back in July 2009, and shame on me for waiting so long to make them!

Tahini Swirl

Here is the July 2009 BBB recipe and here is what I did to it, or rather, what I should have done:

BBB July 2009 Tahini Swirls
adapted from recipes in SAVEUR magazine No. 99, “HomeBaking” by Jeffrey Alford and Naomi Duguid, as well as the wild yeast starter recipe in “All You Knead is Yeast” by Jane Mason

makes 8 to 12 swirls

leavener [About 40 grams of this will go into feeding the starter]

  • dessert spoon Jane Mason whole wheat starter from fridge
  • 70gm 100% whole wheat flour
  • 70gm water


  • flour [Both the SAVEUR and HomeBaking recipes call for using just all-purpose flour]
       » 500gm unbleached all-purpose flour
       » 10gm wheat germ
       » 65gm 100% whole wheat flour
  • 0gm (Zero) cinnamon and sugar [The SAVEUR recipe calls for 1 tsp (5gm) cinnamon and the HomeBaking recipe calls for 2 tsp sugar]
  • 27gm (2 Tbsp) olive oil
  • 310gm body temperature water, divided [hold back 10gm for when adding the salt]
  • ~100gm leavener from above [use from 100 to 115gm….]
  • 11gm seasalt


  • Tahini
  • sugar
  1. leavener About 8 hours before making the bread: Put the starter, whole wheat flour and water into a smallish bowl. Mix with a wooden spoon until the flour is stirred in well. Leave 100 to 115 grams in the bowl (stir the remaining amount of sludge back into the jar that is stored in the fridge) and cover the bowl with a plate and set aside for about 8 hours in the oven with only the light turned on if the kitchen is cold.
  2. mix the dough Four to eight hours before you will be making the swirls: When a small forkful of the leavener floats in a small bowl of room temperature water, you can go ahead and mix the dough. If the leavener does not float, stir in a little more whole wheat flour and water – even amounts by weight – cover with a plate and leave for about 30 minutes more. Chances are that it will now float. Put flours, wheat germ, all but 10 grams water, and all of the bubbling leavener into a large mixing bowl. Use a wooden spoon or dough whisk to mix these ingredients to make a rough dough. Cover the bowl with a plate and leave on the counter for about 40 minutes.
  3. adding the salt: In a small bowl, whisk the salt into the final 10 grams water. Pour the salt mixture over the dough. [I added the salt right away in the initial mixing, and then left the dough overnight, to allow the gluten to develop on its own. I believe it was an error to add the salt right away.]
  4. kneading: Use one of your hands to squoosh the salt and water into the dough; use the other hand to steady the bowl – this way you always have a clean hand. At first the dough might be a bit messy and seem like it’s coming apart. Persevere. Suddenly, it will seem more like dough than a horrible separated glop. Keep folding it over onto itself until it is relatively smooth. Cover with a plate and leave to rest for about 30 minutes.
  5. stretching and folding the dough: Turn the bowl as you fold and re-fold the dough into the center. Cover the bowl with a plate and leave on the counter (or if the kitchen is cool like ours in winter and early spring, into the oven with only the light turned on). Repeat the folding step about 3 times in all at 30 minute intervals. You’ll notice that after each time, the dough will feel significantly smoother. After the final time of folding, the dough is ready to shape.
  6. pre-shaping and add the topping: Scatter a dusting of all-purpose flour on the board and gently place the dough on the flour. Using the dough scraper, divide the dough into two even pieces. (Put one of the pieces back into the covered bowl, to be made into fougasse later. When the fougasse dough seems like silly putty and refuses to rise, realize that this is a big mistake and toss the flacid mess into the wet garbage. Try not to cry too loudly.) Cut the other half of the dough into 4 or 6 even pieces. In your hands, form one of these smaller pieces into a ball (cover the other ones with an overturned bowl to stop them from drying out). Using a lightly floured rolling pin, roll the small ball out into a rectangle that is about 12x20cm. Do as I say and not as I did: make sure it is rolled out very thinly. Slather the top with Tahini (How much? “Some” How much is some? “Enough”) leaving a clean narrow margin at the edges. Evenly scatter a spoonful of sugar over the tahini. Roll up the rectangle from a long side into a rope. Pick it up after it is rolled to stretch it to around twice its original length. Coil the rope and tuck the end under the last part of the coil. Using the palm of your hand, gently flatten the coil and place it on a parchment papered cookie sheet. Cover with a clean tea towel and proceed to roll, fill and shape the rest of the pieces.
    Make a 1″ hole in center of
    circle and begin rolling and stretching inner lip of dough hole toward outward edge of dough to create a large, rolled-up “doughnut”. Cut doughnut into 6 equal ropes. Tightly coil each rope so that it resembles a cinnamon roll, then flatten each with your hand into a dough round on a lightly floured surface. – Armenian Tahini Bread, SAVEUR 100, No. 99 (February 2007), p71
  7. final shaping: When all the pieces have been coiled, take the first coil and, using the rolling pin, gently roll it out further until it is about a third larger round than before. The instruction in “HomeBaking” says: A little filling may leak out—don’t worry, just leave it.
  8. baking: Put a baking stone into the barbecue and turn it to high to preheat it. (Or put the baking stone in the oven at 400F) Put the breads onto the hot stone (you can leave the parchment paper underneath them if you want) and bake for 15 to 20 minutes, until they are golden brown and flaky. Transfer to a footed rack to cool slightly.

Serve warm with good strong coffee. (Alford and Duguid say they can also be served at room temperature.)


Leavener: Like so many recipes on the internet and in the books on our shelves, both the BBB and SAVEUR recipes call for using active dry yeast. Once again, this seemed counter-intuitive when baking a bread that has likely been made for centuries. After all, commercial yeast has only been readily available for about 100 years.

Salt: The SAVEUR recipe calls for salt in the dough; Duguid and Alford call for zero salt. Because sweet pastry is always better with at least some salt, I chose to use 1.9% Baker’s Percentage (where the flour amount is 100%). With regards to when to mix the salt in, Emilie Raffa says to add the salt right away in her dough mixing. But next time, I will definitely fall back onto the method that always works for us: adding the salt along with a small amount of the water, about 30 minutes after mixing the rest of the ingredients.

Rolling: Do as I say and not as I did: For the initial rolling of the dough before adding the tahini and sugar, roll the dough out into rectangles that are close to being paper thin. It shouldn’t be so thin that it tears, but thin enough to make zillions of layers in the final shaping into a swirl.

Filling amounts: The SAVEUR recipe calls for 3 cups Tahini and 3 cups sugar for filling 12 Tahini swirls! Duguid and Alford call for half the amount in proportion to the same amount of flour. Both those amounts seemed excessive to me. I simply eyeballed it. Several of the YouTube Tahini Swirl cooks use considerably less Tahini than I did… in short, use how much Tahini you want.


Today, we sliced the remaining two discs in half to toast them – to see if we could get rid of the somewhat dense crumb. It worked, to a certain extent.

Tahini Swirls
Tahini Swirls

But definitely, next time, I will roll the dough out thinner. Then they’ll be flaky and light, without having to cut them in half and toast them!

Bread Baking Babes BBB: Let's Keep BakingA Taste of July – So Many Choices!

July 2019’s Bread Baking Babes’ project is a little different that usual. There is no official host kitchen. And, there are many recipes to choose from!

I suggest that we choose a bread from any of the Julys of any year there have been Bread Baking Babes.
– Elle, in message to BBBabes, 1 May 2019

BBB July Breads 2008-2018

Here are the BBBs’ previous July recipes:

  • Singing Hinnies (July 2018)
    We sat out on the front porch and pretended that we had baked the biscuits over an open fire. […] In spite of the scorched bottoms and tops, these scones were awfully good. […] Surprisingly, the black parts didn’t taste burned! We just pretended we were camping. :-) – me, Singed Hinnies (BBB July 2018)
  • Velvety Bean Bread (July 2017)
    [Surprisingly, even though the bread dough includes baked beans], it was very much like our standard bread. It would be perfect for sandwiches. – me, It’s summer and we’re full of beans! (BBB July 2017)
  • Bialys (July 2016)
    This morning, we warmed two bialys up, made coffee and headed out to sit on the porch. What a stunningly beautiful day! THIS is what summer is supposed to be like.[…] – me, Revisiting Bialys and Loving Them (BBB July 2016)
  • Power Bread (July 2015)
    [This grainy bread is] really good thinly sliced and lightly toasted. We’re thinking it will be the perfect base for cream cheese and lox, or cream cheese and onion jam, or cream cheese and pepper jelly…. As complicated as the recipe is, it’s definitely worth the effort. […] – me, The Power of Persuasion (BBB July 2015)
  • Panmarino (July 2014)
    [W]e proved that it really is a good idea to let the bread cool completely before cutting into it. The partially cooled bread we had last night was good, but the crumb was a little light and fluffy – not even vaguely elastic – and lacking in depth of flavour. And there was no taste of rosemary at all. But this re-warmed bread was fabulous. The crumb was markedly different – much more flavour and while it was nicely soft, it was also toothsome. […] An added bonus was getting a lovely taste of rosemary from time to time. – me, Mmmm! Tuscan Rosemary Bread – with salt!! (BBB July 2014)
  • Rheinbrot (July 2013)
    I kept stopping to admire the bread sitting cooling on its rack. I bent down to sniff that wonderful “just baked bread smell” and was amazed. There was a hint of the scent of Riesling wafting out of it! […] [T]his bread is aromatic, flavourful, and best of all, it’s completely non-sour. – me, Rheinbrot (BBB July 2013) (I really should make this one again; in 2013, I was still smarting from having viciously and vindictively murdered our second sourdough starter, so was in complete refusal to use wild yeast ever again. In 2013, I altered the recipe to use commercial yeast. It was delicious then, but I bet it’s even more delicious raised with sourdough!)
  • Easy little bread (July 2012)
    I had a little difficulty getting one of the easy little breads out of its container. (See?? It’s just not easy for me!) […] Surprisingly, the bread tasted better than I thought it would. Much better. […] Maybe not the best thing since sliced bread but darn close. – me, Easy Little Bread – if you follow the recipe (BBB July 2012)
  • Hamburger buns (July 2011)
    [T]he buns were indeed fabulous. […] It’s the closest to “store-bought” hamburger buns I’ve made. And I’m still reeling at the idea of what they would be like with all the sugar added. (That’s about the amount of sugar I put into hot cross buns or LuciaCats!) – me, Not-Quite-Williams-Sonoma Hamburger Buns (BBB July 2011) (I reduced the amount of sugar….)
  • Yeasted Sprouted Wheat Bread (July 2010)
    We sawed into the bread and tried […] and toasted some slices and… son of a gun… not bad. Not bad at all. […] [I]t will be really good thinly thinly sliced, toasted and then slathered with butter, goat’s cheese and apricot jam. […] I made cheese snacks for yesterday’s lunch with it – […] I have to say that lunch was brilliant. – me, Sprouted Wheat Flourless Bread (BBB July 2010)
  • Sukkar bi Tahin (July 2009)
    Finally! – me, Swirling Around to Catch Up (BBB July 2019)
  • in memory of Sher choose any recipe from the lovely Sher’s site to honour her memory (July 2008)
    One of the greatest regrets I have about my tardiness at making the June bread is that Sher (What Did You Eat?) […] will not be waltzing in here to comment. Like so many others, I will sorely miss seeing all of Sher’s joyful posts and comments. I still cannot believe she is no longer with us in this world. – me, Wild Onion Rye Bread (BBBwB) (August 2008)
    The other day as I was leafing through various blogs, I was really intrigued by Sher’s (What did you Eat?) sweet potato cornbread […] It’s everything she said it was. It’s light, fluffy, a little on the sweet side but not cloyingly so. – me, sweet potato corn bread (ARF) and spinach pizza [March 2006]

We know you’ll want to make one of these BBB July breads too! To receive a Baking Buddy Badge to display on your site: make the bread in the next couple of weeks and post about it before the 29 July 2019.

Because there is no official Kitchen of the Month this July, please contact whichever BBBabe you chose to emulate, to say that your post is up so you can get your BBBuddy badge. No blog? No problem – just contact the July BBBabe of your choice with a photo and brief description of the bread you baked and you’ll be included in the round-up.

Please note that it’s not enough to post about your bread in the Facebook group. Because of the ephemeral nature of Facebook’s posts, your FB post may be lost in the shuffle. Please make sure to directly contact the BBBabe you are emulating if you want to be included in the BBBuddy roundup.


For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:

Please take a look at the other BBBabes’ July 2019 projects:


15 July 2019, 13:43 Well, rats. So much for overnight dough. The half of the dough I made last night with the intention of turning it into fougasse hasn’t risen one iota.

I’ve shaped it anyway to see if, by a miracle, it rises even a little. If not, out it goes into the wet garbage.

(T hedged our bets and made fougasse dough at noon, using commercial yeast…. At least we’ll have bread for dinner to go with our chicken salad.)

18:57 I shaped the wild fougasse dough about an hour ago – just to see if maybe, just maybe it would rise. T shaped the commercial yeast fougasse at the same time.

Yup. I can see why people switched to Fleischmann’s! T’s fougasse is beautiful. The wild fougasse looked exactly the same as it had after shaping – like playdough. (Nope, no photographic evidence – I was too busy licking my wounds.)

[Y]ou’ve got a beautiful bubbly starter, you’re ready to make the dough, and everything is set for an overnight rise.
      Easy, right?
      You’ve followed the recipe to a T! Nothing could go wrong.
      Except, when you wake up the following morning the dough has barely risen at all. Maybe only a few inches. The dough is cold, dense, and sort of lifeless (just like your mood).
      What gives?
      First, what you’re experiencing is totally normal.
Remember, the dough is ready when it has doubled in size. This is your visual marker. Don’t even bother baking it if it still looks dense after 10 hours.
– Emilie Raffa, The Clever Carrot | Why Won’t My Sourdough Bread Rise?

19:05 Nailed it! …the wild fougasse has been relegated to the wet garbage.

And T’s fougasse is just about to go into the barbecue….

And interesting! Even though T added some of the starter from the fridge to his commercially yeasted dough, his fougasse ended up tasting just a little bit empty. That’s same day bread for you! It looked gorgeous. It had great texture. It really needed the chicken salad to give it some flavour because it had virtually none of its own!

July 2019
:whoohoo: It’s Sparkling! …our dreams HAVE come true. :whoohoo:


3 responses to “Swirling Around to Catch Up (BBB July 2019)

  1. Kelly

    Haha. I had the same thought about the word Tahin. You however, actually looked it up! Thanks for the enlightenment! And I think they actually look pretty cool split and toasted. ;) I remember them being… interesting. But I like my tahini in different ways. They do make cute rolls though!

    They were actually surprisingly delicious split and toasted. But. We too like our tahini and/or sesame seeds in different ways. I think I might be inclined to make sesame rings again before I make Tahini Swirls…. – Elizabeth

  2. Cathy (Breadexperience)

    I thought about making these swirls as well Elizabeth, but opted for a different bread. Perhaps I should give them a try sometime. I love your step-by-step photos of the shaping process.

    When you do get around to trying these, Cathy, make sure to roll the dough out very very thinly before adding the Tahini. Also, do take a look at the various YouTube videos that show the kind of shaping that is described in the SAVEUR recipe: “Make a 1″ hole in center of circle and begin rolling and stretching inner lip of dough hole toward outward edge of dough to create a large, rolled-up “doughnut”.” – Elizabeth

  3. Katie Zeller

    I hate it when reality doesn’t live up to expectations! At least the morning was lovely….
    And toasting worked.
    Reminds me…. must get some tahini.

    It’s the hazard of holding on to the expectations for over 10 years before testing them out. Happily, toasting is always a great savior. And yes. You must get some tahini. Otherwise, how will you be able to have felafel? – Elizabeth


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