If you’ve never experienced toasted sesame seeds, you are missing out. I keep a bowl of toasted sesame seeds in my kitchen at all time. Like other people will add salt and pepper, I will add salt, pepper and toasted sesame seeds. Making a bread with toasted sesame seeds is a no brainer. This is my recipe for toasted sesame seed sourdough bread.
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Sesame seeds are a sign of good luck
Today many countries all over the world produce sesame seeds, they were first cultivated in India. Japan is the biggest importer of sesame seeds as it is a huge part of their cuisine.
Researches observed the diastolic and systolic blood pressure to be lower in people with a moderate sesame seed consumption.
The worlds cuisines uses sesame seeds in a myriad of different ways. Here’s just a few:
- toppings for baked goods like burger buns or bagels
- as a coating for sushi
- toasted sesame oil is huge is Vietnamese and South Korean cuisine.
- Indian cuisine uses both sesame oils and seeds extensively.
- Middle Eastern cuisine uses the sesame paste tahini for many things; famously for Hummus.
- in both Asian and Middle Eastern cuisines they make a variety of candies and desserts using sesame.
The Caribbean and the American deep South considers sesame seeds a sign of good luck in.
It’s a versatile ingredient.
The dough in this sesame sourdough bread recipe
|Total weight||1385 grams|
|Yield||2 small loaves|
The flour choice for this bread is 80% bread flour and 20% whole-grain spelt flour.
The spelt flour perfectly suits the nutty character of the toasted sesame seeds, but if you can’t get spelt, I’d recommend using whole-grain wheat flour. Most of the other whole-grains has flavors (delicious, no doubt), that might mask the taste of the sesame.
|130g||starter (100% hydration)||20%|
|98g||toasted sesame seeds||15.1%|
The hydration is 80%, which may be a bit high depending on your bread flour. If you are not sure how absorbent your bread flour is, I recommend that you start at 70% and go up based on the feeling of the dough. Details in the recipe.
The inoculation is the standard 20%, which is great for fermentation in the 20°C-30°C range (68°F-86°F), if it’s colder or warmer where you like, you may want to change the inoculation.
The salt content is 2% which is a great amount to bring out the taste of the flour.
If you’d like to tinker with the formula, change hydration, quantity, inoculation you can do so here in my Bread Calculator.
The conclusion of this sesame sourdough bread recipe
When this bread is baking the absolutely intoxicating smell of toasted sesame seeds spreads all around the house.
When it’s done baking and you take it out, it’s almost overwhelming. You just wanna take this bread and tear it apart and eat it like a total savage.
When it’s cooled down (you have the backbone, right?) and you slice a piece. Smear your favorite butter on top and have the first bite.
Chills down your spine. Oh my…
This may be one of the best breads I’ve ever made.
Please share this recipe for sesame sourdough bread on social media
This is my recipe for sesame sourdough bread. If you like the recipe please consider sharing it with like-minded bread lovers on social media.
If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.
Sesame Sourdough Bread
- 521 g bread flour
- 130 g whole grain spelt flour
- 508 g water
- 13 g salt
- 130 g starter
- 98 g sesame seeds
- To a medium bowl add: 521 grams of bread flour, 130 grams of spelt flour and 13 grams of salt.
- Mix it with your hands so everything is well distributed.
- Then add: 130 grams of sourdough starter, fed and grown to its peak.
- If you know your bread flour can take 80% hydration, go ahead and add 508 grams of water.
- If you’re unsure, start with 436 grams of water for 70% and add 36 grams to go to 75%. Add another 36 grams of water if the dough still seems dry to go to 80%.
- Mix with your hands until no dry flour is left.
- Then let the dough rest for an hour to develop the gluten.
Prepare sesame seeds
- While the dough is resting, heat your oven to 200°C/390°F.
- Then prepare a baking sheet with a piece of parchment paper and pour 98 grams of white sesame seeds on the sheet and spread them out.
- Toast in the warm oven for about 10 minutes or until golden brown.
- Add the toasted seeds to a bowl and put aside until you need them.
- Do a set of stretch and folds and let the dough rest for 30 minutes.
- Do another set of stretch and folds. Before each set add about a quarter of the toasted sesame seeds. Then when you are done, help the dispersion of the seeds by doing the Rubaud method.
- Then let the dough rest for 30 minutes.
- Do the last set of stretch and folds. Then check the gluten development by doing a windowpane test.
- If your dough doesn’t tear, proceed, otherwise let the dough rest for another 30 minutes and do a fourth set of stretch and folds, then proceed.
- Then add the dough to a see-through bulking container with straight sides. Then wet your hand and level the top of the dough.
- Then mark on the container where the top of the dough is, and where it will have grown 25% and put it somewhere warm. If you have a proofer that would be a great place.
- Then let the dough proof until it's grown 25%.
Divide and pre-shape
- When the dough has grown 25% and is puffy, divide the dough into two equally sized pieces.
- Then, using your bench scraper, shape each piece into a ball. Then let them rest on the kitchen counter for 20 minutes.
- While they are resting, prepare a dish towel with a lot of sesame seeds on top.
- Then shape your bread into either a boule or a bâtard. See the video for details.
- Then spray the top of the dough lightly with water and invert the dough onto the seeds.
- Then lift up the sides of the dish towel to get it all up the sides of the dough. Then move the dough to a banneton.
- Shape the other piece of dough the same way.
- Then move the bannetons to the fridge.
- They should retard for at least 8 hours, but up to 48 hours.
- When you’re ready to bake, heat your oven to 260°C/500°F with a baking steel and a dutch oven inside. I am using my Challenger bread pan.
- When the oven has heated, grab one of the doughs from the fridge. Don’t let it come up to temperature.
- Dust the bottom of the dough with rice flour to help it slide off the peel. Then flip the dough onto the peel.
- Score the dough and then move it to the dutch oven in the oven.
- Bake for 20 minutes.
- After 20 minutes, turn the oven down to 230°C/450°F. Do not remove the lid, this is to prevent the seeds from scorching. Bake for another 25 minutes.
- Then take the bread from the oven and put it on a wire rack to cool off.
- Bake the other bread the same way.
I am crazy about food, cakes, snacks and everything in between. I love to do tons of experiments to find the best recipe, so that you don’t have to.