The Fresh Loaf

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Black Sesame Yorkville Sourdough Baguettes

Benito's picture

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.



Benito's picture

Not my best crumb. The dough was fermenting particularly slowly for some reason. I’d say these were a bit under fermented compared with what I prefer.  Still tasty with my mushroom and tempeh bourguignon. 

Yeast_Mode's picture

Would you be willing to share your recipe for mushroom and tempeh bourguignon?

Benito's picture

Certainly, this is from our liquor store magazine.


The iconic beef stew becomes plant-based

with a trio of fungi and tempeh, a protein-rich

cake of fermented soybeans originally from

Indonesia. If you can't find hon shimeji mush-

rooms, substitute an equal amount of oyster

mushrooms pulled into strips. To make this

dish vegan, simply swap in more olive ail for

the butter.



2 cups (500 mL) vegetable or mushroom stock

1/a oz (1S g) dried porcini mushrooms

2 lbs (905 g) small to medium cremini


¼ cup plus 1 tbsp (60 mL plus 15 mL) olive oil,


Salt and freshly ground pepper to taste

2 tbsp (30 mL) unsalted butter

8 large shallots, about ¾ lb (340 g), peeled

and halved through root ends

3 cloves garlic, thinly sliced

1 tbsp (15 mL) chopped thyme

1 tbsp (15 mL) tomato paste

2 tbsp (30 mL) all-purpose flour

1 cup (250 mL) dry fruity red wine

1 (150 g) package hon shimeji mushrooms,

trimmed, separated

1 large carrot, about 8 oz (225 g), peeled

and sliced 1/3 inch (8 mm) thick

1 bay leaf

1 (250 g) package plain tempeh, cubed

Chopped parsley for garnish

Mashed potatoes or buttered egg noodles

for serving



1 In a small saucepan, heat stock until hot.

Remove from heat and stir in porcini. Soak for

20 minutes. Remove porcini and squeeze dry.

Place in sieve and rinse. Drain, dry, coarsely

chop and set aside. Slowly pour soaking liquid

into a bowl, leaving any sediment behind.

Set aside.

2 Preheat oven to 425°F (218°C). Line a baking

sheet with parchment paper.

3 In a large mixing bowl, toss cremini mush-

rooms with ¼ cup (60 mL) oil, salt and pepper.

Transfer to prepared sheet. Bake on bottom

rack of oven until browned and tender, about

25 minutes. Remove from oven.

4 In a large heavy-duty pot, heat remaining

1 tbsp (15 mL) oil and butter over medium-high

heat. Add shallots, cut-sides down. Cook until

deeply browned, about 5 minutes. Reduce

heat to medium-low and flip shallots. Cook for

2 minutes. Add garlic and thyme. Cook, stirring, 

for 1 minute. Add tomato paste, Cook,

stirring, for 1 minute. Sprinkle in flour. Cook,

stirring, for 1 minute. Add wine and porcini

soaking liquid, stirring up any brown bits.

Raise heat to high. When it comes to a boil,

add porcini, roasted cremini mushrooms, hon

shimeji, carrot and bay leaf. When it returns to

a boil, partially cover and reduce heat to main-

tain a gentle simmer. Cook, stirring occasion-

silly, until carrots and shallots are soft, about

20 minutes. Stir in tempeh. Cook until it just

heats through, about 2 minutes. Taste sauce

for salt.

5 Sprinkle with parsley. Serve with noodles or

mashed potatoes.

Yeast_Mode's picture


Benito's picture

I made a time lapse video.  Sorry, the camera angle isn’t great, I don’t have a proper tripod for my phone.  It also took me about 3 minutes to set up so the baguettes were baking for a while before the video actually started.  It is fun to see the dough rise though.

alfanso's picture

as in in the follow-up comment's photos: I understand that it is less a complaint than an observation (also guilty about such things in life), it is important to take a step back and think about how ridiculously far you've come in such a short window.  Lots of people would commit crimes to have a crumb like this and then be able to state "not my best"...and that includes me.

At this stage there are few, and very far between, deckhands on TFL in the baguette biznez here, who can match both your shaping and your open crumb skills.  Let me tell ya, those two combined with the consistent scoring that you achieve, is a real gift.

Of course taste is king, but it surely doesn't hurt to have the sex appeal of the entire loaf before ever slicing and then slathering on a layer of butter or whatever.  And, of course,  eating it.

Oh, and stop stealing my wavy angle photos! 🙄 

Alan - looking forward to late Oct.

Benito's picture

Yes it was certainly an observation about the crumb and also that something really strange was happening with the levain because this dough was moving super slow.  So really, I should have let it go further in final proof but the pH was falling so I made the decision to bake.  These baguettes are always tasty so that is most important.

Everyone baking baguettes has stolen your secret sauce now, we all use that grigne wave shot!

Yes we’re looking forward to late Oct early Nov as well.


Dan_In_Sydney's picture

Just. Gorgeous.

Benito's picture

Thank you very much Dan.

CalBeachBaker's picture

Benny - these baguettes look fantastic. Beautiful blistering and caramelization of the crust.



Benito's picture

Thanks so much Tony, your comments are much appreciated.