Sesame Sourdough Bread
This recipe will walk you through the basic steps of making sourdough bread at home.
Add <quantity>50<unit>g</unit></quantity> of all-purpose flour to a bowl
Add <quantity>50<unit>ml</unit></quantity> of water at <temperature>27<unit>ºC</unit></temperature>
Add <quantity>50<unit>g</unit></quantity> of sourdough starter and combine
Leave the mixture at room temperature for 12h to grow
Add <quantity>100<unit>g</unit></quantity> of all-purpose flour
Add <quantity>100<unit>ml</unit></quantity> of water at <temperature>35<unit>ºC</unit></temperature>
Let the sourdough starter rest for 1h to hydrate
Add <quantity>650<unit>g</unit></quantity> of all-purpose flour to a stand mixer with a hook attachment
Add <quantity>440<unit>g</unit></quantity> of water at <temperature>27<unit>ºC</unit></temperature>
Mix the flour and water in a mixer on medium speed for 3m until the dough is homogeneous
Let the dough rest for 1h to relax
Add <quantity>125<unit>g</unit></quantity> of the rested and active sourdough
Include <quantity>10<unit>g</unit></quantity> of fresh yeast
Mix the dough in a mixer on low speed for 2m to knead
Mix on high speed for 5m until it reaches around <temperature>27<unit>ºC</unit></temperature>-<temperature>29<unit>ºC</unit></temperature>, adding cold or hot water to regulate the temperature. It should spring back quickly when the dough is poked
Let it rest for 10m
Add <quantity>20<unit>g</unit></quantity> of salt
Mix for 2m on low speed to knead
Mix for 5m on high speed. Remove the dough from the mixer
Fold the dough in on itself to strengthen the gluten and insert air. Let it rest
Fold the dough in on itself a second time. Let it rest
Fold the dough a third time
Fold the dough a fourth time
Transfer the dough to a kitchen counter and work it with a pastry scraper to form a ball
Brush a tray with sesame oil. Place the dough in the refrigerator for 3h. Fold the dough in on itself every 30m
Remove the dough from the refrigerator and let it rise for 1h
If your oven has a steam version, bake the bread for 15m at <temperature>240<unit>ºC</unit></temperature> on 60% steam. If not, preheat your oven to <temperature>220<unit>ºC</unit></temperature> and bake for 40m
Sprinkle white sesame seeds on top of the dough
If your oven has a steam version, change the temperature to <temperature>215<unit>ºC</unit></temperature> on convection and bake for 20m. If it does not have a steam function, place a pan of boiling water at the bottom of the oven and bake for 60m
The sesame sourdough bread is ready
Enjoy it!
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