Sesame Sourdough Bread Recipe – An easy and intoxicating sourdough bread

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  1. Lorna Reply

    Looking forward to making this. One question about the second sesame seed addition on the outside of loaf: Are these toasted or just raw? I think I will do them raw so they toast when in oven. They look raw in video but thought I would check with you. Another fun thing to do would be to also use black sesame seeds.
    Thanks for everything I have learned from you.

    • Hey Lorna,

      The seeds are untoasted, so that they get toasted in the oven, as you already figured out 🙂



  2. Mads Christensen Reply

    Hej, måske et lidt random spørgsmål, men har du ikke på et tidspunkt nævnt noget omkring mængden af surdej i forhold til temperaturen? Du nævner de 20% som den “normale” mængde ved 20-30 grader. Men synes jeg har set du skrevet lidt mere omkring det, og nævnt noget med 21 grader, end i denne opskrift? Eller er det mig der husker forkert eller måske forveksler dig med en anden surdejsentusiast:-) Hilsen Mads

  3. Josh Lawrence Reply

    If I overproof during bulk, like it gets to 50% or 75% expansion, what are the repercussions? And is there any way to save that, or make it better? Maybe shorter cold ferment?