Sesame sort of Semolina

Looking for a tasty bread that would be good for sandwiches. Tried out dmsnyder's recipe https://www.thefreshloaf.com/node/42511/sourdough-italian-baguettes

I made a few changes, some intentional, some by mistake. I used honey instead of sugar. I spaced the night before and just fed my starter and didn't make a levain so i just used 100g of that in final dough so no rye of WW in my levain.

Was not going to divide dough so I shaped after bulk fermentation and retarded overnight in banneton.

Procedures

1. Autolyse. Mixed the flours and water and let it sit for 45min. dmsnyder recipe added levain to autolyse

2. Add levain,honey and EVOO and mix in KA for 6min on #2 speed. Dough was not totally pulling away from bowl so I added 2 tsp AP flour

3. Transfer the dough to a lightly oiled bowl, and cover the bowl.

4. After 30 minutes, did coil folds. Did 3 sets at 30 minute intervals.

5. Bulk fermented for another 90 minutes, 

6. For me I was keeping the whole amount as a single loaf so I went ahead and pre shaped and bench rested for 25min

7. Shaped the dough. Sprayed top with water and rolled in sesame seed and put in oblong banneton seam side up.

8. Covered and put in fridge for 18hrs

9. Removed from fridge and left on counter while I pre heated oven

10. Pre-heat the oven and my clay oblong cloche to 475ºF 

11. Transfer the loaf, on the parchment, to a peel. Score. Transfer into cloche and cover

12. Cooked covered in cloche for 18 minutes. Turned oven temp down to 430deg on convection and removed cover of cloche. Cooked for another 23min tuning after 15min

13. Transfer the loaf to a cooling rack. 

     

I think this turned out great. Super tasty with a great nuttiness from the sesame seeds. Very tender crumb.

scores.jpg

crumb.jpg