Black Sesame Honey Spelt Sourdough Pan Loaf

This is another pan loaf bake with 40% pff.  With this one I can more directly compare the difference in the crumb with a previous bake of the same formula except for the percentage of pff.  My pot of pansies is now looking a bit leggy as they do this time of year so I finally got around to trying them out on the crust of a loaf.  I’m quite pleased with how they look, what do you think?

For 1 loaf in a 9x4x4” Pullman pan.

Build liquid levain, ferment at 74°F for 10-12 hours overnight.

In the morning add the salt and honey to the water and dissolve.  Then add the levain and break down the levain.  Add both the flours and mix well until no dry bits are left. After 10 mins of rest start gluten development with slap and folds or use your mixer.  Once the dough is well developed, while the mixer is running, drizzle in the toasted sesame oil until well incorporated.  Next gradually add the toasted ground sesame seeds until well incorporated.   Bench letterfold, remove aliquot, then at 30 mins intervals do coil folds until good structure is achieved.

Once the dough has risen 40% then shape the dough into a batard and place in prepared pan seam side down.

Final proof the dough until it has had a total rise of 130% from the start of bulk fermentation.  Pre-heat oven at 425°F and prepare for steam bake about 30 mins prior to the dough reaching 130% rise.

Once oven reaches 425ºF score top of dough and then brush with water.  Optional, place pansies on the top of the dough after brushing with water, then score the dough  Transfer to oven and bake with steam for 25 mins.  Vent the oven (remove steaming gear) rotate the pan and drop temperature to 350ºF.  Bake for another 25-30 mins rotating as needed until browned.  Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust if desired.

My index of bakes.