Black sesame sourdough pain de mie. I used Tx Farmer, amazing baker on TFL’s fluffy sourdough pain de mie recipe, but added black sesame. The first and second proofs were very long so the sour overrode the black sesame taste. I’ve had this problem before (probably my leaven was not quite up to the mark as well) but next time I’ll use a young and raring to go leaven/add a pinch of yeast.
Emmanuel Hadjiandreou’s tomato paste sourdough which I’ve made before. This time I used tomato pesto and the crumb was barely reddish. We had it with sheep’s cheese and ham from the Basque region.
Dan Lepard’s mill loaf in his The Handmade Loaf, don’t know why I’ve never made this before. And semolina sourdough, which I really do love for its taste and colour.