The Red Hen restaurant is back open for business, for the first time since White House Press Secretary Sarah Sanders was refused service. | WDBJ7

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

Once the dough has been folded and rested, it’s time to shape the loaves! One tub as a time goes into our Rheon, the big machine that helps us portion our dough so each loaf has an equal weight. Then the bakers carefully hand-shape each loaf into an oval, also known as a bâtard. Shaping the dough isn’t just about making it look nice. It’s also essential for achieving the right texture and structure in your loaf. Once shaped, the bâtards are coated with organic sesame seeds and set seed-side-down