The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Seedy Triangle SD

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Susan's picture
Susan

Seedy Triangle SD

Just yesterday's bread...




100g starter (100% hyd.), 315g water, ~1/4 cup mixed sesame seeds, 9g salt, 1 tsp toasted sesame oil, 400g All Trumps high-gluten flour, 50g coarse whole wheat flour


Keep your dough close to 76F throughout mixing and fermentation.



Mix starter and water.  Add seeds, salt and oil, mix.  Add flours, mix just until flour is wet, rest 30 min, fold 3x at 30 min intervals.  Let rise until near doubled.  Shape, put in triangle brotform, and deposit in fridge for overnight.  Bake at 500->460F after an hour out of fridge, under cover for first 20 minutes.  It's a little lopsided 'cause I swiped the loaf with the edge of the roaster as I covered it.  C'est la vie!


Susan from San Diego

Comments

dmsnyder's picture
dmsnyder

Does the flavor of the sesame oil come through after baking? It's so volatile. When using it in stir fries, I generally add it after cooking is done, just before serving.


David

Susan's picture
Susan

Yes, the flavor of TSO comes through; very nutty.  And it smells wonderful.  When I bake this bread, my husband always makes special mention of how good it is.  Give it a try.  And yes, for stir-frys it's a last-minute addition here, too.  I wouldn't even consider stir-frying without it.


Hmmm, or maybe we should try TSO as a dipping oil?  And maybe add a little peanut oil if it's too strong?  Good, something new to try!


Susan

SylviaH's picture
SylviaH

The color's of the crust and the crumb are so lovely and I also love the flavor of sesame oil!  I'd love to have some of this bread with a chinese chicken salad dinner.


Sylvia

Susan's picture
Susan

Now you're making me hungry, and it's only 10:25 a.m.


Susan

CaptainBatard's picture
CaptainBatard

Beautiful crust and the crumb looks nice and moist...


Did you toast the seeds?


Judd

Susan's picture
Susan

No, though I probably should have toasted the seeds to extract the most flavor.


Susan


 

LindyD's picture
LindyD

Susan, you are without a doubt the champion of improvisation with your simple sourdough boule, and I bow to your creativity!

Susan's picture
Susan

How perspicacious you are!  Simple is Good, IMHO.


Susan