Ancient Grains with Black Sesame Seeds

This is an adapted redo of last week's loaf where I put way too much water in the dough. Changes were to add some leftover local organic yogurt and to only use toasted black sesame seeds as an add-in. So this is the recipe:

50 g toasted black sesame seeds

100 g yogurt 

567 g water

578 g unbleached flour 

87 g Spelt flour 

87 g Kamut flour 

52 g fresh ground rye flour 

87 g fresh ground einkorn flour 

87 g fresh ground red fife flour 

20 vital wheat gluten 

23 g salt

275 g levain (80%)

90 g water

Procedure:

1. Autolyse all ingredients from seeds to vwg for 3 hours.  

2. Mix in salt, levain and extra water till well distributed. I pinch and fold for several minutes to do this. 

3. Bulk ferment for 5 hours doing 4 sets of stretches and folds every half hour at the beginning. I consider the dough ready when it has doubled. 

4. Divide, preshaped, and rest for 20-30 minutes. Do a final shape and put into floured baskets. 

5. Place baskets into plastic bags and put into fridge to proof overnight (11-13 hours)

6. Bake in preheated Dutch ovens for 20 minutes at 500 F, 10 minutes at 450 F and then 25 minutes with the lid off. 

Makes 2 loaves. 

The loaves got fantastic oven spring thanks to the sourdough starter I got from JamieOF. He was right, this starter is lively beyond belief. The crumb is just the way I like it and the whole thing is delicious with the flavour of sesame throughout. Pretty happy with this one!