Straight Dough with toasted sesame seeds
I am sharing this bread since I am so surprised how good it turned out for a simple Straight dough. The ingredient proportions are similar to FWSY Saturday White, but the process is modified and simplified according to Martin Philip’s Breaking Bread. I also shaped differently than my usual, and as I am not sure why the bread turned out so good, I repeat the steps exactly.
Formula:
450 gram (100%) bread flour
324 gram (72%) water at 30 C
9.5 gram (2.1%) salt
1.8 gram (0.4%) instant yeast
50 gram toasted sesame seeds
Process;
1. With a fork or similar, mix well all the dry ingredients in a bowl;
2. Add the water and with the fork, mix to combine wet and dry until it does not help anymore (probably one minute);
3. Than, switch to mix with your hand until all dry flour is incorporated and wet (probably one minute). Adjust with a little water if needed. There is no need to develop gluten;
4. Cover and start a 3 hours bulk fermentation (my kitchen is at 20C), making one four corners fold at 30, 60, 90 and 120 minutes;
5. Pre-shaping: Remove the dough into a lightly dusted counter top. Stretch the dough to about 25 * 25 cm. Stretch and fold from all four sides and leave seam side up to rest covered for 15 minutes;
6. Shaping: Stretch the dough again the same way and shape a batard;
7. Proof seam side down in a baker’s couche for about 60 minutes;
8. Score;
9. Bake enclosed for 20 minutes at 480 F ( I am using a double roaster over a baking steel);
10. Bake in the open for additional 20 minutes at 450 F, rotating after 10 minutes