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black sesame bread slices

Black sesame bread

Super aromatic bread with either yeast or sourdough, you choose!

Course Appetizer, Snack
Keyword black sesame, sourdough bread
Prep Time 20 minutes
Cook Time 45 minutes
Resting time 20 hours
Servings 1 loaf
Author Maria

Ingredients

Poolish (if you're making the yeasted version)

  • 40 g bread flour
  • 40 g water
  • ¼ tsp dry active yeast

Sourdough (if you're making the sourdough version)

  • 80 g active sourdough starter at peak

Black sesame seeds powder

  • 35 g black sesame seeds (plus some extra for crust decoration if you want)
  • 5 g white sesame seeds optional, for some extra color

Main dough

  • 80 g poolish OR sourdough choose the preferment you like the most
  • 280-320 g water depends on your flour
  • 8 g salt
  • 400 g bread flour

Instructions

Poolish

  1. In a small bowl, dissolve the yeast in water.

  2. Add the flour and mix until a sticky dough forms.

  3. Cover the container and allow the poolish to ferment overnight at room temperature.

Sourdough

  1. Refresh your sourdough starter to ensure you have at least 70g.

Black sesame seed powder

  1. Toast the sesame seeds in a saucepan until they consistently pop and emit a slight smoke.

  2. Allow the seeds to cool, then grind them in a spice grinder until coarse powder forms. Some whole seeds may remain.

Main dough

  1. In a large bowl, combine water and the chosen preferment (poolish or sourdough), dissolving the preferment.

  2. Add salt and sesame seeds, mixing thoroughly.

  3. Gradually incorporate the flour until no dry particles remain, adjusting the water if necessary. Cover and allow the dough to hydrate for 20 minutes.

  4. After the autolyse, knead the dough using the slap and fold method until smooth, allowing the dough to rest for 10 minutes if it starts resisting.

  5. Let the dough rest for 30 minutes, then perform 2-3 sets of coil folds every 30-60 minutes until the dough nearly doubles in size (adjust this step to your own schedule)

  6. Turn the dough onto a floured surface and shape it into a boule or batard, placing it in a banneton.

  7. Refrigerate the banneton for up to 24 hours.

Baking

  1. Preheat the oven to 440°F (225°C) with a Dutch oven inside for 20 additional minutes.

  2. Remove the banneton from the fridge and transfer the dough onto a baking paper. Score the dough's surface.

  3. Place the dough in the hot Dutch oven with an ice cube and cover quickly to trap the steam.

  4. Bake with the lid on for 10-20 minutes (the longer it bakes without a lid the thicker the crust will be)

  5. Remove the lid and continue baking for 35-25 minutes or until it's golden brown and the inner temperature reaches 96°C (204°F).

  6. Take the loaf out of the oven and allow it to cool for at least one hour before slicing