My attempt at making this bread. There were two loaves, nearly square. They expanded and matted together in the oven. Pleasant taste, good expansion and open crumb.
These are really nice, crunchy, and a good alternative to bagels. The basis is a wheat sourdough and they are dipped in syrup and sesame seeds before baking.
My wife and I really enjoy these rolls or buns made out of the same dough as Spiced Cheese and Herb Sourdough (E. Hadjiandreou). I like to bake them so that they have a crackly crust.
I made one bread according to Forkish's recipe (half the amount of flour, water, etc. that is listed in the book).
In the morning the polish had not developed that well partly due to the kitchen being a bit colder overnight. I had some sourdough starter left that I had used to rebuild my starter. So I added 70g of this active starter (rye, 100@ hydration) to the whole mix. I used an oblong cloches for baking. I'm very happy with the result. The darker rye did not mix completely with the rest of the dough and one can still see some guy streaks in the bread. The taste is very mild.
Inspired by Breadtopia and copied: 
