43K views · 128 reactions | The RED HEN chinese restaurant  | Rr Enriquez | Facebook

53K views · 89 reactions | Owner and chef Michael Friedman of Red Hen in the Bloomingdale neighborhood of Washington, D.C., shows how the restaurant creates the rigatoni pasta for its fennel sausage ragu. | Washington Post | Facebook

After our sesame whole wheat bâtards have completed proofing, it’s time for their final stage of metamorphosis, going from dough to bread. Each loaf is scored to help control the way it rises in the oven. We use a unique scoring pattern for every variety we bake. Like the majority of our breads, the sesame whole wheat is hearth-baked, a traditional method in which the bread is baked directly on the hot surface of the oven without a pan. This creates the signature Red Hen aroma, crust, and soft i