The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

5-Grains Black Sesame Parmesan YW Sourdough…with a Kick

Elsie_iu's picture
Elsie_iu

5-Grains Black Sesame Parmesan YW Sourdough…with a Kick

This bread is similar to another bread I baked some times ago. However, this version is, without a doubt, at least 10 times better than that one!  

 

5-Grains Black Sesame Parmesan YW Sourdough…with a Kick

 

Dough flour (all freshly milled):

75g       25%       Whole red fife wheat flour

75g       25%       Whole spelt flour

60g       20%       Sprouted white wheat flour

60g       20%       Sprouted durum flour

30g       10%       Toasted buckwheat flour

 

For leaven:

5g        1.67%       Starter

20g      6.67%       Bran sifted out from dough flour

20g      6.67%       Yeast water

 

For dough:

280g     93.3%       Dough flour excluding bran for leaven

168g        56%       Water

100g     33.3%       Whey

45g          15%       Leaven

9g              3%       Toasted black sesame seeds, coarsely ground

9g              3%       Vital wheat gluten

6g              2%       Alt altus, powdered

5g         1.67%       Salt

 

Add-ins:

30g         10%       Parmesan, cubed

4g        1.33%       Black mustard seeds, popped

 

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302.5g      100%       Whole grain

290.5g     96.0%       Total hydration

 

Sift out the coarse bran from the dough flour, reserve 20g for leaven. Soak the rest (I got 7g) in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 3 hours.

Roughly combine all dough ingredients except for the salt, leaven, and soaked bran, autolyse for 20 minutes. Knead in the reserved ingredients than ferment for 15 minutes. Fold in the add-ins and ferment for 3 hours longer.

Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 11 hours.

Preheat the oven at 250°C/482°F.

Score and spritz the dough then bake directly from the fridge at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.

The crust is extra crispy thanks to the fats of the cheese. The bread bloomed well in the oven since it was not over-proofed this time.

Considering the addition of parmesan and powdered black sesame, the crumb is relatively open. It is moist and chewy with some crunchiness from the mustard seeds.

Using my favourite combo, cheese and black sesame seeds, the flavour doesn’t disappoint. Mustard seeds add a pop of spiciness that keeps things interesting. Toasted buckwheat flour, especially when freshly milled, contributes a ton of flavour to this bread. It’s highly aromatic even when it accounts for 10% of total flour only. Sprouted white wheat, durum, spelt and red fife all provide sweetness, which pairs nicely with the slight bitterness of black sesame seeds.

 

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An Indian meal comprised of potatoes and peas pulao, eggplants, cabbages and tomatoes saute and baked tandoori chicken drumettes

Stir fried glass noodles with cabbages, eggs, fried shrimps and pickled red onions

My parents stayed home for lunch today because of the attack of super typhoon. Spicy Daoxiao Noodles 刀削麵 with mixed veggies, mussels and sausages.

 

Comments

Ru007's picture
Ru007

Well done, I'm sure the loaf was delicious. I love your creativity :)

The whole spread looks amazing.

Happy baking

Ru

Elsie_iu's picture
Elsie_iu

I just had 2 slices of the bread for breakfast. Its flavour is very rich and complex: the kind of bread that's meant to be eaten on its own. Serving it with butter, fruit preserves, nut spreads etc. or making it into sandwiches is disrespectful to it in my opinion :)

Glad you like the post!