Toasted Sesame Sourdough Loaf

I recently came across Chef Richard Hart's Sesame City loaf recipe, and I was instantly taken by the idea, the thought of golden, toasted sesame folded into sourdough felt like a dollop of magic. For this bake, I began with a one hour autolyse at 24°C before adding my peaked levain and starting the mix. I toasted sesame seeds to a rich golden brown, using about 14% of the flour weight, and incorporated them gently at slow speed once the dough reached the balance of elasticity and extensibility I was aiming for. The aroma turned wonderfully nutty the moment the seeds went in. During bulk, I gave the dough four folds, each time strengthening it until it could hold its shape. My focus for this loaf was on building maximum tension to encourage both height and a lacy, open crumb. I bulked until roughly 80%, then shaped carefully with minimal handling-just enough to preserve that tension without much degassing.