Black Sesame Honey Spelt Sourdough Sandwich Loaf

My starter John Dough has been revived from the dried frozen starter I had.  For those who haven’t yet dried some backup starter, I would highly recommend doing so.

My first bake using the new starter is this black sesame honey spelt sourdough sandwich loaf.  I’ve increased the honey a bit and used a higher pre-fermented flour to ensure that this was ready to bake so we could head out to dinner last evening.  Everything worked out quite well and I’m quite pleased with the bake.  I haven’t sliced it yet and will do so tonight.

For 1 loaf in a 9x4x4” Pullman pan.

Build stiff levain, ferment at 74°F for 10-12 hours overnight.

In the morning add the salt and honey to the water and dissolve.  Then add the levain and break down the levain as well as you can.  Add both the flours and mix well until no dry bits are left. After 10 mins of rest start gluten development with slap and folds or use your mixer.  Once the dough is well developed, while the mixer is running, drizzle in the toasted sesame oil until well incorporated.  Next gradually add the toasted ground sesame seeds until well incorporated.   Bench letterfold, remove aliquot, then at 30 mins intervals do coil folds until good structure is achieved.

Once the dough has risen 40% then shape the dough into a batard and place in prepared pan.

Final proof the dough until it has had a total rise of 90% from the start of bulk fermentation.  Pre-heat oven at 425°F and prepare for steam bake about 30 mins prior to the dough reaching 90% rise.

Once oven reaches 425ºF score top of dough and then brush with water.  Alternatively, brush with egg wash, sprinkle with black sesame seeds and then score.  Transfer to oven and bake with steam for 25 mins.  Vent the oven (remove steaming gear) rotate the pan and drop temperature to 350ºF.  Bake for another 25-30 mins rotating as needed until browned.  Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust if desired.

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