Breads (Sourdough) - Soft Loaves

Sesame Soft Sourdough Braided Bread – Fluffy, Golden & Naturally Leavened

August 30, 2021 | Recipe by Bake with Paws
Last Updated on May 6, 2025
By Bake with Paws

Sesame Soft Sourdough Braided Bread


A Beautiful Loaf That’s as Delicious as It Looks


Braided bread has a timeless beauty—graceful, golden, and full of character. This Sesame Soft Sourdough Braided Bread takes it one step further by combining artisan looks with the pillowy softness of enriched sourdough and the nutty crunch of toasted sesame seeds.

This isn’t your average sourdough. It’s a soft, enriched braid made with milk, egg, and butter, naturally leavened with a sweet stiff starter that gives it a delicate rise without sourness. Each bite offers the perfect balance: soft crumb, light crust, and the subtle depth of sourdough with roasted sesame on top.

Whether you’re baking for a special brunch, gifting a loaf, or simply want a centerpiece-worthy table bread, this recipe is for you.


Why You’ll Love This Braided Sourdough


  • Soft and Tender Texture – Enriched with milk, butter, and egg for a fluffy crumb.
  • Subtle Flavor – Sweet stiff starter provides leavening without the tang of traditional sourdough.
  • Impressive Appearance – A beautifully braided loaf finished with golden sesame seeds.
  • Versatile – Ideal for sandwiches, breakfast toast, or served alongside a meal.
Sesame Soft Sourdough Braided Bread


Key Ingredients


Each element of this dough was chosen to create softness and flavor:

Bread Flour – High-protein flour for structure and a light, airy crumb
Milk & Egg – Enrich and tenderize the dough.
Butter – Adds richness and softens the crumb.
Sugar & Salt – Balance and enhance the flavor.
Toasted White Sesame Seeds – Bring aroma, flavor, and visual appeal.
Sweet Stiff Starter – A low-hydration sourdough starter that creates a gentle, clean taste and excellent oven spring.

πŸ“Œ Tip: Toast your sesame seeds lightly before using—they’ll add more depth and fragrance to your crust.

Sesame Soft Sourdough Braided Bread

How To Make Sesame Soft Sourdough Braided Bread


INGREDIENTS (Yields: 2 Braided Bread)

Yudane Dough:
100g bread flour (I used Japan High Gluten Flour)
100g boiling water

Sweet Stiff Starter:
80g sourdough starter (100% Hydration), preferably use at its peak 
260g bread flour (I used Japan High Gluten Flour)
110g water
40g sugar (I used organic brown sugar)

Main Dough:
100g bread flour (I used Japan High Gluten Flour)
All stiff starter (above)
All the yudane dough (above)
20g brown sugar (I used organic brown sugar.  Please use for more sugar if you prefer sweeter)
1 1/2 tsp salt
30g milk powder
65g egg, whisked (from 2 medium egg, balance use for egg wash)
35g water (please reserve 15g and add in later if needed.  I used all 35g)
35g butter, room temperature

35g black sesame, toasted and blended into paste
35g white sesame, toasted and blended into paste

Toppings:
200g white sesame, toasted
Egg wash - Balance of egg from the above + 1 tsp water

Utensil:
Baking tray, lined with parchment paper

STEP-BY-STEP PROCESS:

  1. Yudane:
    1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
    2. Cling film and leave on the counter for at least 4 hours or overnight in the fridge.  I prepared the night before.
    3. Use directly from the fridge.
  2. Sweet Stiff Starter 
    1. In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour.  Mix with paddle attachment until well mixed and all come together.   It can be done by hand mixing too.
    2. Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled.  It took about 8 - 9 hours depending on your starter.  It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. 
  3. Main Dough:
    1. Put all ingredients (except butter and sesame paste), including all the stiff starter and yudane dough into a bowl of stand mixer.
    2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix until all incorporated. This step is critical to prevent  an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
    3. Change to hook attachment and knead for another 3 minutes at low speed (#2 for KA) or until the dough comes together. Add in butter and continue knead for about 8 minutes at low speed (#2 for KA) or until the dough become elastic and come together.  The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
    4. Divide the dough into two equal portions.
    5. Add in white sesame paste into one of the dough and continue kneading at low speed (#2 for KA) for another 2 - 4 minutes or until the dough become smooth, silky and reach window pane stage.  
    6. Add in black sesame paste into another dough and and continue kneading at low speed (#2 for KA) for another 2 - 4 minutes or until the dough become smooth, silky and reach window pane stage.  
  4. 1st Proofing/Resting:  
    1. In the same bowl, let the dough rest for 45 - 60 minutes. Keep it covered with clingfilm or use a lid.  This dough I rested for 45 minutes and the dough rose slightly.
  5. Shaping (Please watch the video)
    1. Transfer the white sesame dough to a clean floured surface then divide dough into 4 equal portions (approx. 119g each). Please use a kitchen scale if you want to be exact.  Repeat the same to black sesame dough.
    2. Form each portion into a ball.  
    3. Flatten the dough into a disc. Roll each dough like a swiss roll.  Then roll into into a rope about 15" long.  
    4. Coated white sesame dough ropes with sesame seeds:  
      1. I rested black sesame dough in the fridge while working on this as my kitchen is quite warm. 
      2. Place white sesame seed in a tray.  
      3. Brush the a rope dough with plain water and coated with sesame in the tray.  
      4. Repeat the same to the rest of 3 dough.  
    5. Please watch the video "How To Braid 4 Strands Bread".
    6. Place braided bread in a prepared baking tray.  I made marks with a pencil about between 1.25 - 1.5 cm away from the original size of the bread. 
  6. Final Proofing:
    1. Let the bread proof at a warm place until the dough rise double in size or when it reaches the pencil marks.   This one took approximately 2.5 hours at at room temperature of 28C - 29C.  The duration of proofing depends on your ambient temperature and starter.
  7. Baking:
    1. Preheat oven at 200C (top & bottom heat) or 180C (fan-forced) for 10 - 15 minutes.
    2. Brush egg wash on the black sesame parts first then only the white sesame parts so that the sesame seeds will not all over.
    3. Bake in a preheated oven for about 20 minutes, or until golden brown.
    4. Remove bread from oven and let them cool on rack.

Yudane Dough

Sweet Stiff Starter

Main Dough




Texture & Flavor Profile


Crumb: Soft, slightly sweet, with a fine, moist texture
Crust: Thin and golden, lightly crisp from the sesame coating
Flavor: Mild, buttery, with gentle sourdough undertones and toasted sesame aroma

It’s the kind of bread that doesn’t need much—just a little butter, maybe a drizzle of honey, and you’ve got something truly special.


Tips for Perfect Result


  1. Sourdough Starter:   
    • A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak.  For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".
  2. Gluten Development: 
    • Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing.  From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
  3. Kneading: 
    • Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
  4. Flour & Hydration: 
    • Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results.   If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
    • Depending on how wet your purple sweet potato puree is, you may need to adjust the water amount to get the right dough consistency. The dough should be slightly tacky but not too sticky.
  5. Dough Temperature:
    • Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
  6. Proofing:
    • Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
      • If it bounces back instantly, it’s under-proofed and needs more time.
      • If the indentation stays, it’s over-proofed.
      • If the indentation slowly bounces back, it’s ready to bake.
      • There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
  7. Wrinkle Top or Shrinking: 
    • If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
  8. Baking & Oven Temperarate:  
    • Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

How to Store


Room Temperature:
Keep in a sealed container for 2–3 days.

Freezer: 
Slice, wrap, and freeze for up to a month. Reheat in the toaster or oven for best results.

FAQs


Can I use black sesame seeds instead of white?
Yes, you can! However, the appearance of the loaf will be different—black sesame seeds create a more dramatic look, but you won’t get the same golden, classic finish as with white sesame.

Can I make this recipe without egg?
Yes, you can omit the egg and replace it with an equal amount of milk. Just note that the crumb may turn out slightly less rich and tender.

Why use a sweet stiff starter?
It reduces tanginess, shortens proofing time, and creates a better rise in enriched doughs like this.


Explore More Soughdough Soft Breads/Buns



A Note from the Baker


When I first created this sesame sourdough braid, I wanted something soft and elegant, but still naturally leavened. The result surprised me—this loaf is not only pretty, it’s one of the most fragrant and enjoyable breads I’ve ever baked. The aroma of toasted sesame and the buttery softness inside make it a family favorite.

If you bake it, I’d love to see your beautiful loaves! Tag @Bakewithpaws on Instagram or drop your results in the comments. Your feedback and creativity inspire me every day.


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