I'm baking a sesame seed bread recipe from the Tartine Bread book and it calls for toasting the hulled seeds. Penzey only had hulled so, not having written it down, I figured that was what I was supposed to get.
Rather than worrying too much about it, should I just put the seeds into the dough raw, rather than toasting, or should I still toast them? What is any significant taste difference will there be? Why did he use unhulled instead?