The Fresh Loaf

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Sourdough sandwich loaf with sesame - and sesame honey cup cake

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txfarmer's picture
txfarmer

Sourdough sandwich loaf with sesame - and sesame honey cup cake

Sending this to Yeastspotting.

Click here for my blog index.

Note: 19% of the flour is in levain

Note: total flour is 250g, fit my Chinese small-ish pullman pan. For 8X4 US loaf tin, I suggest to use about 270g of total flour. For KAF 13X4X4 pullman pan, I would suggest using about 430g of total flour.

- levain

starter (100%), 13g

water, 22g

bread flour, 41g

1. Mix and let fermentation at room temp (73F) for 12 hours.

- Final Dough
bread flour, 203g
sugar, 10g
salt, 5g
butter, 15g, softened
powdered milk, 13g
milk, 50g
water, 107g
sesame, 35g
levain, all

1. Mix everything until stage 3 of windowpane (-30sec), see this post for details.

2. Rise at room temp for 2 hours, punch down, put in fridge overnight.

3. Takeout, divide, round, rest for 1 hour. shape as instructed here for sandwich loaf.

4. rise at room temp for about 5 hours. For my pullman pan, it should be about 80% full; for US 8x4inch pan, it should be about one inch above the edge. The dough would have tripled by then, if it can't, your kneading is not enough or over.

5. Bake at 375F for 45min, brush with butter when warm.

This time I opted to use the pullman pan lid to create a flat top loaf.

According to my Japanese baking books, flat top pullman loaves should NOT have sharp corners and edges, instead, they should have round smooth edges. In order to achieve that, don't let the dough proof too close to the top, 80% full is the max. If you let it proof too long, you will not only have sharp edges, the crumb would also be uneven.

Sesame brings so much fragrance to any baked goods, this bread is no exception. Plus it's velvety soft.

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I also made honey sesame cupcake following this recipe.

There is tahini (sesame paste) as well as toasted sesame in the cake, great flavor. Next time I will use cake flour intead of AP to make the cake lighter, less muffin like.

The cream cheese icing is the bomb! Honey and tahini and sesame seeds go so well together. Don't skip it. In fact I made extra to just lick off!

Comments

Janetcook's picture
Janetcook

Txfarmer,

Gread loaves and cupcakes and I love your photos too.

A question about the pullman pan you use.  What are the dimensions of your pan?  My pullman is 9x4x4 and I am trying to figure out flour quantities for it but haven't gotten it correct yet!  I either use too much or too little...Do you have a % that you use to determine flour amount per pan or is that just something you figured out via experimenting?

THanks for your help and for the post!  Another formula to try :-)

Take Care,

Janet

 

txfarmer's picture
txfarmer

As said in my post:

Note: total flour is 250g, fit my Chinese small-ish pullman pan. For 8X4 US loaf tin, I suggest to use about 270g of total flour. For KAF 13X4X4 pullman pan, I would suggest using about 430g of total flour.

For 9X4X4, I would try 430*9/13? Good luck!

Janetcook's picture
Janetcook

Hummm.....I have a 13X4X4 pullman pan and it is 4" longer than my 9" and would hold a lot more flour.  I rarely use it because the loaves would be too big for our family.  

I would think that using the same amt. of dough that you recommend for a 13" would be way too much for a 9" x4"x4" pan...

What are the measurements of your pan?  I only see that you wrote:

NOTE: total flour is 250g, fit my Chinese small-ish pullman pan....no " measurements included so I do not know what you mean by 'small'.  You do give the measurements for the other 2 pans so that is clear to me - just not clear on your Chinese pan measure....

Thanks....I don't always get things the first few times around!

Janet

txfarmer's picture
txfarmer

Let's try again:

the volume for a 13" pan is well...13X4X4

the volume for a 9" panis ...9X4X4

(dough for 9"pan)/(dough for 13" pan) = (volume for 9"pan)/(volume for 13" pan) = (13X4X4)/(9X4X4) = 13/9

since we know we need 430g for the 13" pan (as specified in the formula), so

dough for 9" pan = (dough for 13" pan) *13/9 = 430*13/9

Janetcook's picture
Janetcook

Thanks sooo much for this formula!  I love it when I finally 'get it' and I never would have gotten this on my own but now that you have written it all out step by step it makes perfect sense.

 I recall somewhere in my long distant past using formulas in school but they were not attached to anything in 'real' life.  Now this makes sense because I do have something to apply it to....

Thanks again :-)

Janet

Floydm's picture
Floydm

Lovely.

 

-Floyd