Black Sesame Yorkville Sourdough Baguettes
I’ve made this recipe for baguettes before with the seeds on the crust, this is the first time I’ve made baguettes with inclusions, so black sesame seeds in the dough. It is a much tidier way to add the sesame seed flavour so you don’t cover your floor with sesame seeds when slicing the baguettes.
I didn’t make a new spreadsheet showing the addition of the black sesame seeds. I simply added them during stretch and folds after bassinage was complete.
Overnight levain build with cold filtered water, refrigerate levain and then take out of fridge before bedtime.
In the morning dissolve diastatic malt and levain in water. Then add flour and mix to shaggy mass. Rest 20 mins then add salt and gradually add bassinage water, do Rubaud kneading for 4-5 mins until dough is smooth.
Remove approximately 40 g of dough and set up your aliquot jar. How to use an aliquot jar.
Ferment at 82ºF, after 50 mins do coil folds, then after another 50 mins do another coil fold. Once the aliquot jar shows a 20% rise the dough is placed into the fridge until the following day. At 80ºF this is about 4 hours or so.
The dough is divided and pre-shaped as loose cylinders and left to rest covered at room temperature for 30 mins. The dough is then shaped, placed on a wet towel and rolled in poppy seeds. Finally they are placed on a floured couche seam side up and left at room temperature for 40 mins to proof. Aliquot jar rise to 30%.
With 10 mins left of bench rest the oven is started 500ºF to preheat. When the 40 mins of bench rest is completed the shaped baguettes are placed in a bag and returned to the refrigerator for 30-40 mins to chill to make scoring easier. Once this time is over the baguettes are scored and immediately placed on the baking steel and boiling water is added to the cast iron skillet. The Sylvia towel with boiling water was placed in the oven 30 mins prior to baking time.
The oven temperature is jacked up to 525ºF to get the burners to activate immediately and then once activated dropped to 480ºF. The baguettes are baked with steam for 13 mins. The steam equipment is removed venting the oven of steam. The oven is left at 480ºF but convection is turned on and the baguettes bake for 10 mins rotating them halfway. The oven temperature is then dropped to 450ºF and the baguettes rotated again if needed and baked for another 3 mins to achieve a rich colour crust.