Step-By-Step Instruction

1. Feeding Sourdough Starter:
1. Feed ratio of 1:1:1, keep at room temperature (28C – 29C) and wait until tripled, around 3 – 4 hours.  Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use. 
2. Yudane @ 3.30 pm:  
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 use at least 4 hours later.  You can prepare a day before and place in the fridge and Take out from the fridge 30 minutes before using to return to room temperature.
3. Main Dough @ 8.30 pm:
1. Put all ingredients 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 for 2 minutes or until all incorporated. 
3. Change to hook attachment and knead for about 10 - 12 minutes or until the dough comes together, elastic and smooth. It is not required to check window pane stage as it is not soft sandwich loaf or buns. 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. 1st Proofing @ 9.00 pm:  
1. Round up the dough and place back in the same bowl, keep it covered with clingfilm or use a lid. Let the dough proof for about 2 hours on the counter (at room temperature 27C).   The dough rose about 50% in size.
2. Transfer to fridge @ around 11.00 pm and cold retard overnight for 12 - 15 hours.
5. Prepare Coating Ingredients @ 10.00 am:
1. In a mixing bowl, combine molasses/brown sugar and hot water.  Stir well and set aside to cool.
2. Toast the white sesame seeds in a pan over low medium heat until golden brown.  Set aside to cool.
6. Shaping @ 10.30 am:
1. Transfer the dough to a clean floured surface then divide dough into 12 equal portions (approx. 60g each). Please use a kitchen scale if you want to be exact.  Form each portion to a ball.  Rest for 15 minutes.
2. Flatten 2 balls.  Roll each dough like a swiss roll. Then roll each dough to a long strand (about  35cm).  
3. Please watch the video "How to shape Simit"  
4. Place the simit onto the baking tray lined with non-stick baking paper.  Total 6 Simit.
7. Coating:
1. Dip simit in the molasses mixture, then inside the sesame until cover all over.
2. Place back in the lined baking tray.
8. Final Proofing @ 12.00 pm:
1. I made marks with a pencil between 0.5 - 0.75 cm away from the original size of the simits.  Let them proof at a warm place until the dough rise and reach the pencil marks.   It took about 2 hours at 29C room temperature. The duration of proofing depends on your ambient temperature and starter.
9. Baking @  2.00 pm:
1. Preheat oven at 220C (top & bottom heat) or 200C (fan-forced) for 15 minutes.
2. Bake in a preheated oven for about 15 - 20 minutes, or until golden brown.
3. Remove simit from oven and let them cool on rack.