My DH was asking for a plain sourdough. But it's a little too boring for me. So I made a high hydration loaf and coated it with sesame seeds.
500g Organic AP flour
262g water (over poured a bit)
150g Levin built from NMNF rye starter and whole wheat flour over 2 days
13g salt
Autolyse about 20 mins flour and water. Add Levin and salt. Process in KitchenAid with dough hook for 15 mins. Bulk overnight in the fridge. Warm to room temp about 3 hours. "shape" coat in sesame seeds and proof again in the fridge, about an hour in banneton. Bake in DO 25mins and 30 lid off at about 460 DF.
- cfraenkel's Blog
- Log in or register to post comments
I agree with you. Sesame seeds (seeds in general) is a great addition to a sourdough loaf.
Looks delicious.
It is delicious. Almost gone.
Looks nice. Seeds are a nice addition without overwhelming the loaf with extras.
Thanks for the comment.
and really like the combination of black and light sesame seeds...I really need to get some of the darker ones....I can just imagine the crunch.... Kat