The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Black Sesame Red Fife Sourdough

Benito's picture
Benito

Black Sesame Red Fife Sourdough

I love the taste that seeds impart to my sourdough breads both on the inside or outside of a loaf.  I love using black sesame seeds because they are sesame flavour amped up and great inside the loaf for that contrast in colour in the crumb.

Total Dough Weight 900 g

Total Flour 494 g 

Bread Flour 80%

Whole Red Fife 20%

Total Water 377.5 g 76% hydration

Salt 2% 10 g

 

Mix 

Bread flour 352 g

Whole Wheat 97 g

Water 320 g

Levain 115 g 

Salt 2% 10 g 

Diastatic Malt 0.5% 2.5 g

 

Overnight levain at 74ºF 

15 g starter

60 g water

 

60 g whole red fife 

 

Overnight saltolyse mix everything except levain using cold filtered water and left a cool room temperature.

 

In the morning mix levain and dough pinching and then Rubaud kneading to fully incorporate.  Start of bulk fermentation @ 80-82ºF.

Rest 30 mins then bench letter fold.  Remove small portion of dough for aliquot jar.

Rest 30 mins then lamination adding black sesame seeds in three parts.

In 30 min intervals doing coil folds.

Bulk Fermentation ends when 60% rise in the aliquot jar.

Shape dough - this if final shaping since the coil folds act as the per shaping.

Left at room temperature in banneton until aliquot jar shows 70% rise.

Cold Retard overnight 2ºC fridge.

 

Next morning preheat oven 500ºF with dutch oven inside.

After 1 hour flip dough out of banneton onto parchment paper, brush off excess rice flour and score.  Brush water onto the surface of the dough then load into dutch oven.

Drop temperature to 450ºF and bake for 20 mins.

Remove lid and bake at 420ºF for 25 mins.  May need longer to fully bake adjust if needed.

 

 

 

Comments

Benito's picture
Benito

I made a quick shaping video with this bake.

texasbakerdad's picture
texasbakerdad

I love videos! So much is miscommunicated with just words. For example, every time you said "a little bit of flour", you reminded me of Emeril saying, "Just add a little pinch of salt". Both you and Emeril must define "a little bit" slightly differently than me. Hahaha.

Sans the lighting, your video was excellent. You should make more. I especially liked your narration and the extra steps you executed (for example stitching the dough after you loaded it into the banneton and your discussion about keeping the flour on the outside of the dough and keeping the bench tidy) while you were shaping, lots of little nuggets of info in the video.

 

texasbakerdad's picture
texasbakerdad

Oh... and that bouncy dough was beautifully and expertly shaped, I am impressed!

DanAyo's picture
DanAyo

Very informative.

A picture is a thousand words, a video is worth a million...

Benito's picture
Benito

Thank you Dan, I’ll post photos of the crumb at lunch when I slice into it.  Fingers crossed that the fermentation was right.

texasbakerdad's picture
texasbakerdad

Weird. The first time I watched the video, the whole video was washed out. This time, it was perfect lighting. The first time I watched it I was on my desktop PC and this time I watched the video on my phone. Something must be wrong with my desktop. My kids use the desktop and they are always finding creative ways to mess with settings I never knew existed.

 

texasbakerdad's picture
texasbakerdad

The quality on the desktop was set to 360p instead of Auto, and for some reason that caused the video to look washed out instead of just granulated.

Benito's picture
Benito

I recently got the new iphone 12 Pro max and its default video recording setting is this new Dolby Vision 10 bit HDR which if you have a device that can play this new codec it looks amazing.  Unfortunately if your device isn’t able to playback that codec it will look washed out.  I have since turned that setting off so future videos won’t record with that codec.  Sorry about that, it was nothing that you did.

peacecow's picture
peacecow

Nice video! Shaping is something I'm always hurrying through at the end, so I never end up looking up the information I want to. The stitching on the side was helpful to see.

Benito's picture
Benito

Thanks I’m glad you enjoyed it.

texasbakerdad's picture
texasbakerdad

I had to quadruple check, because I was particularly interested in how much black sesame was in your dough. But, unless I am crazy and missed it multiple times, I don't see black sesame in your ingredients list.

Benito's picture
Benito

Thanks for your many comments all are appreciated.  I didn’t measure out the black sesame seeds I simply sprinkled them onto the dough during the lamination pretty generously in thirds, sorry for the lack of precision.

This dough was nice to work with at 60% rise.  Although I used a fair amount of flour on the bench, I am relatively careful not to have the raw dough inside my bread by brushing off excess as I shape generally speaking.

Benny

DanAyo's picture
DanAyo

Benny, The dough in the video was 76% hydration. You said it was proofed to 60%, I assume using an aliquot jar. The dough at shaping was pretty giggling.

Would you call the bulk ferment of this dough perfect, over, or under-proofed?

Benito's picture
Benito

I’m super pleased with this bake.  For me this was spot on for fermentation, neither a bit under or overproofed.  I’m just about to post photos so have a look at the crumb and let me know what you think, you are an excellent judge.

texasbakerdad's picture
texasbakerdad

Wow. Killer. I hope to one day bake a loaf that well!

Benito's picture
Benito

That’s so nice of you to say, it took me a while with many bakes before I was able to bake a decent sourdough loaf.  I’m starting to get some consistency now which is what I’ve longed struggled with.  Hopefully my consistency will improve further now that my starter seems to have been sorted.

Benny

suminandi's picture
suminandi

That is some beautiful bread! And with the sesame in there, the toast must smell fantastic. 

Benito's picture
Benito

Thank you Sumi, kind of you to say.  It is great as toast. 

Happy Holidays

Benny