Sesame Open Crumb Sourdough Bread

by - February 25, 2020







Characteristic of this bread:  The texture is moist with a hard crust and slightly tangy taste. Usually sourdough starter provides an aromatic flavour to the bread and with addition of roasted sesame seeds, the bread has a more substantial flavour.

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Sesame Open Crumb Sourdough Bread Recipe

Yields:  1 loaf

INGREDIENTS:

245g bread flour (I used Bob's Red Mill Artisan Bread Flour) - 75%
40g whole wheat flour - 10%
40g rye flour - 10%
230g water - 71% hydration  
7.5g sea salt - 2.1%
25g sesame seeds (black and white), toasted
Some extra black sesame seed for topping, raw

Levain:
65g sourdough starter (Feed 25g sourdough starter + 25g flour + 25g water, keep at room temperature, wait until tripled, around 3 - 5 hours) - 20%

METHOD:
  1. Autolyse - Mix flour, salt and water, stir until there is no more dry flour with a spatula.  Or use a stand mixer with paddle attachment for 2-3 minutes at low speed.  Cover and leave for at least hours.  I did it after feeding my levain.  It tooks around 3 hours.
  2. Levain - Wet your hand, add 65g sourdough starter to the dough and hand mixing until incorporated, about 3 - 4 minutes. Or use a stand mixer with hook attachment and knead for 6 to 8 minutes until window pane stage.  Cover and rest for 30 minutes.
  3. Fold - Lightly mist the counter top with water.  Wet your hand and scrapper.  Transfer dough to the counter top.  Pull and fold the four sides, flip over and round the dough.  Return to the same bowl.  Cover and rest for 30 minutes.
  4. Lamination -  Lightly mist the counter top with water and wet your hand.  Pull from centre out to form a rectangle shape.  Sprinkle the toasted mixed sesame seeds evenly. Pick up one edge and fold into the center.  Pick up other edge and fold into the center over first section.  Fold the top down half way.  Fold the bottom up.  Put dough in a new dish (square pyrex dish).  Cover and rest for 30 minutes.
  5. Stretch and Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
  6. Stretch and Fold 2 - Repeat the same.  Cover and rest for 30 minutes
  7. Stretch and Fold 3 - Repeat the same.  Cover and rest for 90 minutes. 
  8. Shape - Flour the counter top.  Shape the dough.  Brush the top of the dough with plain water and roll the dough (top) into a dish filled with black sesame seeds then transfer to a  slightly flour banetton with the seam side up.
  9. Proof - Proof at room temperature (RT) for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
  10. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
  11. Take bread dough out from the fridge, invert onto a parchment paper and scoring.  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
  12. Bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 230C, continue bake for another 20 minutes.
  13. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

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