Black Sesame Sourdough based on the recipe from Sourdough Brandon here https://sourdoughbrandon.com/black-sesame-sourdough-bread/. I made two minor adjustments:
– Bumped sesame paste from 42% to 47% (based on flour used for the smaller dough) which made black sesame dough a lot stiffer than I remembered.
– Sprinkled some ground toasted sesame during shaping.
Preheat the oven at 250°C for 45 minutes. Create steam using boiling water and a tray of lava rock. Bake on baking steel at 230°C for 18 minutes during the steam phase and then another 25 minutes at 200°C for the dry phase.
You can see the difference between these two loaves! The first one is two months into my sourdough baking journey, and the second is made just this weekend. Over the past four months, I’ve made several changes.
– I switched from mixing until the dough was shaggy to mixing until it passes the window pane test.
– Instead of relying solely on time for bulk fermentation, I switch to bulk fermentation by percentage rise and feel. Sometimes I use an aliquot jar. Sometimes I put dough in a tall container that I can measure the percentage growth. I always try to shape when the dough has risen to 1.5x the original size, since I have found shaping to be easiest at this stage. Then, I let it rise 20% more in the banneton before refrigerating it.
– I don’t do preshape (but tbf I’m lazy and haven’t notice much difference between pre-shaping and no pre-shaping 😅)
by doughrothy
11 Comments
Looks great!
Fantastic progress, thanks for sharing tips.
Looks nice. Don’t underestimate the power of a starter that’s been maintained after 6 months of feeding versus 2. Mixing properly also (clearly) made a ton of difference here.
Great job!!
Wow, I’m in your before and aiming for your after. I really need to get one of those rectangular containers….
Wow!!!
Wow looks great! Wish mine looked like yours! One q – how do you mix the dough?
Looks great! When you say you mix until the dough passes the window pane test vs a shaggy dough is this prior to adding the levain when combining the water and flour? Also are you using a stand mixer to do so?
Looks so cool!
I was just minding my own business, scrolling down my feed and then saw this and something about 4 months and then thought “well that’s really moldy 4 month old bread”. Then I read it again like the adhd mess that I am and was like ohhh this makes sense now, this is why my mouth watered. Good bread. Would eat. A+.
It only looks two months old