1838. Sesame Crust Sourdough Boule

The sourdough chronicles continue.  Today's entry is a sesame seed crusted sourdough boule. It is just a plain sourdough, but this simple touch of crusting it in sesame seeds adds so much character and flavor.

Ingredients: makes 2 boules

750g flour

550g water

180g peak active starter

3 tsp salt

1 cup roasted sesame seeds

Method:

Autolyse: up to the day before and at least three hours ahead, combine the flour and water in a heavy ceramic bowl and set aside covered.

Depending on when your starter hits peak, add the peak active starter and knead using wet hands. Rest 30 minutes, covered.

Add the salt, knead using wet hands. Rest 30 minutes, covered.

Perform one set of stretch and fold. Rest 45 minutes, covered.

Perform two sets of coil fold, 30 minutes apart. Rest covered 30 minutes after the final fold.

Final shape: instead of flouring your counter surface, use a handful of water and spread it using your palm over the counter. Scoop out the dough and divide equally in two. . Spread the dough into a large square then fold in the left and right sides to the middle. Roll the resulting long rectangle into a boule. Meanwhile, have the sesame ready in a soup plate on the side.

Dunk the boule, seam side up, into the plate of sesame seeds, effectively coating the surface with the sesame. Place again seam-side up in the floured proofing basket. Repeat for the second half of the dough. Let rest 10 minutes before pinching the seam to create a bigger surface tension. Can sprinkle with the remaining sesame over the seam-side.

Cover the basket with a disposable plastic shower cap or put the whole basket in a plastic bag and refrigerate overnight.

Bake: preheat oven to 500F and place your cast iron or dutch oven pot to heat for 1 hour. 

Gently flip the boule onto a sheet of baking paper, and score it with a razor.

Put the bread in the preheated pot, add two cubes of ice in the space between the side of the pot and the flap of the baking paper. 

Quickly cover the pot to seal in the steam and return to the oven for about 25 minutes.

After 25 minutes, uncover the pot and reduce temperature to 420F. Bake for another 25 minutes.

When done baking, flip out onto a wire rack and allow to cool for 2 hours before slicing into it.

صحة و عافية