MORE SESAME SOURDOUGH
130g starter (100% hyd.), 305g water, ~1/4 cup sesame seeds, 9g salt, 1 tsp toasted sesame oil, 400g All Trumps high-gluten flour, 50g coarse whole wheat flour.
The dough was kept close to 76F throughout mixing and fermentation.
Just yesterday's bread...
100g starter (100% hyd.), 315g water, ~1/4 cup mixed sesame seeds, 9g salt, 1 tsp toasted sesame oil, 400g All Trumps high-gluten flour, 50g coarse whole wheat flour
Keep your dough close to 76F throughout mixing and fermentation.
Here's the AP version of my usual sourdough. It's 61% hydration. Next time I'll stretch the hydration to 65%. Trial and Error. It includes 20g of dry brown sesame seeds and 25g of whole wheat flour.
I like a more chewy crumb than this loaf provides, but for those who want a crispy crust with a soft crumb, here you go:
Susan
Same old recipe, tweaked a little for the seeds. I keep learning more and more, thanks to everybody here. This one's named Prescott, as we're up the hill in Arizona for a short while.
Here's the way I did it. It's only one way, so bake how it suits you and your location, temp, flours, etc.
50g firm starter, 204g water, 275g high gluten flour, 25g white whole wheat flour, 6g salt. All mixed minimally by hand, rested for 30 minutes, one Stretch & Fold, two more S&Fs at 1-hour intervals, let rise to double. Kept the dough temperature in mid-70'sF. Pre-shaped, rested 15 minutes, shaped, then plopped into linen-lined colander. Put in plastic bag, then into fridge for overnight. Out of fridge for 2 hours before scoring, then baked at 450F for 20 minutes covered followed by 20 minutes uncovered.
Sorry, no beer in this one, just black and tan sesame seeds!
The very warm weather has impacted my breadmaking, too. Starter and dough were taking off way too fast, but using cold water slows things down enough. I used 50F water yesterday evening to mix this loaf. I should have used sesame oil rather than olive oil.
15g Starter, 210g water, 1 tsp EVOO, 25g KA WWW, 275g All-Trumps, 6g salt, 2 T mixed sesame seeds
I TOLD myself to be ready for the change in weather, but it tripped me up once again. I wasn't taking the warmer weather into account when refreshing my starter. So lately it was way on the downhill side before I was using it. Big mistake, as my loaves have been somewhat flatter and somewhat more dense, though certainly edible. But I'm back on track now, as evidenced below. Thought I'd better document this here so others can learn from my errors.
