I've made this loaf probably more than any other, and yet I still managed to screw up a few things. This is my Standard Sesame Loaf, though in this particular instance I used a little bit of spelt starter that would otherwise have gone to waste, along with some of my regular wheat starter. I wouldn't call this one of the better examples, though -- rise was a little bit less than I would have hoped for. I messed up here and there, both on ingredients and timing.

Recipe as follows:

• 500g KA bread flour
• 362g water (73°) (overshot and poured too much)
• 100g spelt starter (100% hydration)
• 50g wheat starter (70% hydration)
• 13g kosher salt

S&F for 3 hours, followed by bench rest, then formed loaf and applied sesame crust. Proofed overnight in a banneton for ~8 hours, then retarded in refrigerator for ~12 hours, then proofed on counter for another ~3 hours. Okay, that's probably too much.

Baked in Lodge combo cooker covered @ 500° for 20 minutes, uncovered @ 450° for 10 minutes. In the future, I will probably avoid cooking a sesame-crusted loaf at 500° -- this was my first time trying it like that. Too dark for sesame, I think.