Preparing this version of seeded sourdough bread is easy and the the way the toasted sesame enhaces the flavour of the caramelised crust of this bread is amazing. It makes me drool... It's great for breakfast, to make toasted sandwiches, to accompany cheese boards or just on its own! It has definetely became a fav at home!
Remember that if you don't have the type of flours I use for this bread at home, you can always replace them for plain flour and common wholemeal flour, not a problem! 😉
Recipe
For the recipe, please follow the steps on my original recipe of sourdough bread here. The only variation here is the types of flour I decided to use and the sesame coating.
How much time you need?
Preparation time: 2 hrs
Cook time: 40 min
Total time: 23 hrs
Resting/Proofing time: 20hrs
Ingedients (makes 2 breads of aprox. 700grs):
1000grs flour (700gr plain flour or bread flour, 230gr whole wheat flour, 70gr whole wheat spelt flour)
770gr water (77% hydration) I prefer to use room temperature filtered water in benefit of the yeast.
150gr sourdough starter (15%) You could go up to 160grs.
20gr salt (2%)
40grs white sesame seeds (or any type of seeds you like, but sesame is special =)
Method:
Follow the steps on my original recipe of sourdough bread here.
Take note of this alteration: before placing the banetton in the proofing basket and before flouring it, roll the loaf over a lightly wet kitchen towel (this will make the surface more sticky and the seeds will adhere well) and then roll it over sesame seeds. Place the loaf in the proofing basket.
If your oven has a steam function, put the loaf in the preheated oven at 235°C in a preheated baking tray, decrease temperature to 200°C, steam level 3 for 10 min. Increase temperature to 235°C and continue baking 10 more min. Decrease temperature to 200°C and remove steam, continue baking till crust is golden, up to 20 min more
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