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!