Sesame Sourdough
My own version of a Chad Robertson's Tartine 3 recipe. It has 20% of Brûlée Creek partially sifted whole grain flour and 10% dark rye as well as 120 grams of toasted sesame seeds. Total flour amount not including Levain was 1000 grams. I used 150 grams of 100% rye/wholewheat levain that was fed 3 times after being taken out of the fridge. The dough hydration was 75% not including the levain. I believe it was 77% including levain.
Toasted the sesame seeds in a dry frying pan and then used 50 g of the water to hydrate them.
Autolysed the flours for one hour, added 25 g of salt and the 150 g of Levain, then did six sets of folds over the next several hours. After the sixth fold, I had to go out so into the fridge, the dough went.
When I came back, I did the pre-shape, let rest for 30 minutes then shaped. Both were done using the letter fold method. I seem to get better tension with this method. Put the boules seam side up (I usually do seam side down) in baskets and I let rise for about 2.5 hours on the counter.
I was thinking of baking them right then but the poke method told me they were not ready. So as it was getting late and I had to be up early for a dog show, I put the two loaves in the fridge and decided to forget about them until I could properly deal with them the next day.
So today, once we got home from the show (daughter's dog got one point!), I went ahead and baked them. 20 minutes at 500 in covered Dutch oven, 10 minutes at 450 and then 28 minutes with the lid off. I am finding that I like to bake my breads for about one hour lately.
Oh the scoring is thanks to Trevor Wilson's Instagram videos. They inspired me to try his favourite scoring for boules. I got some pretty good ears!
I am very pleased with this one since I did my own thing regarding the method (basically, stuck it in the fridge when I didn't have time to deal with it). I will post a crumb shot when we cut into it.
Update: Crumb shots
Nice moist crumb! Even hubby commented on it! I will be making this one again!
Comments
Nice bake! Crust and crumb look fantastic.
I love how flexible bread making can be, this is a great example of making bread fit around your schedule.
I've never hydrated toasted seeds before adding to dough. Why do you do that? Is it for flavour or texture or both or something else? I'm making a loaf with seeds today so I'm just curious.
Anyway, great job!
Enjoy the bread :)
It brings the nuttiness out in them and they smell amazing.
And thank you to everyone for the compliments!
ETA: Whoops, I missread your question. I read in several recipes that hydrating seeds, toasted or not, helps to prevent them sucking moisture out of the dough. My thought process here was that if I hydrated them first with some of the recipe water, and dough turns out too dry, then I can add more but I couldn't take away if I used too much water in the seeds in addition to what I was using in the recipe. One book said to drain them but that also seemed to be a pain since they are so small.
The photos that your decision made no harm. They're beautiful! Personally, I love to use black sesame seeds if I'm incorporating them into the dough because they're more striking when the loaf is cut. I love sesame, I know how fragrant and nutty this bread is. Just a try, you know me. Des beaux pains que tu as fait.
Je te remercie de tes mots gentils.
Another fine example of why the fridge is your friend! SD can be very forgiving occasionally..... if it wants to be:-)
Well done and Happy Baking
Beautiful Bake! Perfect crumb and crust and I'm sure it tastes as good as it looks :)
Must be very delicious as well! Congrats!
Really beautiful! How much could you taste the sesame seeds?
You could definitely tell that there were sesame seeds in the bread but it wasn't overpowering. Robertson's recipe calls for 250 g of sesame seeds; I think that would be too much personally.
Yes - that is why I asked. For me finding that balance is the real key. I don't like an addition like that to be overwhelming, but if all it is doing is taking up space without adding anything then that also makes little sense.
That is perfection.