24 Comments

Love this bread, Andrew; made it last week. When wordloaf had it's second rise, I was reminded how much I enjoyed it. I made it on a really wet day (probably not the smartest) and so shaping the sticky dough was going to be a beast. I just threw it all in a 13" pullman pan, and can confirm that it worked great.

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Hi Andrew, is there another name for the nigella seeds? We call it sev kentig, and what I get at the armo store is called black caraway seeds. Is this the same as nigella seeds? I’m having a hard time getting an accurate answer through google, with comparisons between cumin, caraway, black cumin, black caraway, and nigella. What I buy (black caraway) looks to be the same as nigella based on the pics, and black caraway is what my mom used when she used to make tel baneer, but now I’m wondering if we’ve been using the wrong thing all these years.

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Sep 23, 2020Liked by Andrew Janjigian

Gorgeous loaves! Will you post a recipe for the brioche you referenced above?

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founding
Sep 25, 2020Liked by Andrew Janjigian

Great presentation. I am having a hard time figuring out how to purchase Osmotolerant yeast. When I look for it online, yeast does come up (no pun intended), but does not have the work Osmotolerant in the description Do you have any brands or links to the yeast? Thanks Andrew.

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Do you ever use tangzhong in sourdough breads? I haven't tried a recipe using it yet, and I'm looking forward to one! I don't bake sweet breads much, and appreciate your teaching about why it's so useful in sweet breads.

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hello! Thank you for this recipe. I am really confused about how to make the actual loaf in the pan. Do I just connect the little rolls together? Any advice would be greatly appreciated! Thank you!

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Andrew - Did you happen to post the brioche recipe. Can't seem to find it. Thanks

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Hi! Can’t wait to try this. When you say to do two folds in the standing mixer with the towel over the dough, do you leave the dough hook on with the towel over the dough? Just a little confused about this part. Thank you!

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Apr 1, 2021Liked by Andrew Janjigian

Thank you for this recipe, Andrew. I was just wondering: your recipe indicates 12-18 hours slow fermentation in the fridge, but could this be sped up by leaving the dough out for 6 hours or overnight? My grandmother's method calls for letting it stand so I wondered if that can be implemented here as well. I understand handling it cold is helpful with the stickiness, but can I simply chill it before braiding? Also, my family's preference is a super sweet loaf. Is there a max sugar I could add to your ratios? I can't tell you how much I appreciate this recipe. I find myself straddling two baking philosophies and cultures, one old and one modern. Having a resource like your recipe is such a blessing. Thank you so much for helping keep family traditions alive. I appreciate it.

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Hey Andrew, I made this recipe last week for Easter and had some comments/questions. First, the salt content in your recipe is much higher than what I’m used to. Initially I thought that was the reason the other flavors (sugar and mahlab) were muted although the ratios are similar to my recipe. So I took my family recipe and tinkered with it and converted it to the tangzhong method by increasing the liquid content and cooking a portion of the flour with water at a 1:5 ratio. So using my recipe, I found that my choreg flavors were muted as well... but they weren’t salty, so the salt content in your recipe isn’t what was causing the muted flavors. I’m now wondering if using the tangzhong method is muting the flavors because of all the extra liquid that’s used, but the other ingredients aren’t increased. Any thoughts? Any ideas how to fix it? I feel like increasing the sugar and mahlab wouldn’t really fix the problem, but maybe they would... in my recipe, the sugar is also at 26%, so I can’t imagine going much higher than that.

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Oct 14, 2022Liked by Andrew Janjigian

Lovely recipe . . . easy to make and great to refrigerate overnight and bake up fresh before eating. We found it a bit too sweet to eat with dinner . . . but, wonderful for breakfast.

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