Sourdough Bread with Toasted Black Sesame Seeds
Shared on 9/6/2025
Ingredients
- 270 (2¼ cups) Bread flour
- 30 (¼ cup) Whole wheat flour
- 225 (1 cup) Water room temperature
- 65 (⅓ cup) Active sourdough starter
- 6 (1 teaspoon) Fine sea salt
- 25 (2 tablespoons) Black sesame seeds
- 30 (2 tablespoons) Water for soaking
Instructions
1
Toast the seeds: Place black sesame seeds in a dry skillet over medium heat. Toast for 2-3 minutes, stirring constantly, until fragrant and slightly darker. Don't let them burn.
2
Soak the seeds: Transfer toasted seeds to a small bowl and cover with 30g water. Let soak for 30 minutes.
3
Combine dry ingredients: In a large bowl, whisk together bread flour and whole wheat flour.
4
Add water and starter: Pour in the 225g water and add your active sourdough starter. Mix with your hands or a wooden spoon until no dry flour remains.
5
Rest: Cover and let rest for 30 minutes.
6
Incorporate salt: Sprinkle the 6g salt over the dough. Using wet hands, pinch and squeeze the salt into the dough until fully incorporated.
7
Rest again: Cover and rest for another 30 minutes.
8
Drain sesame seeds: Strain the soaked sesame seeds, discarding the soaking water.
9
Stretch and fold: With wet hands, grab one side of the dough, stretch it up and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat. Do this 4 times total.
10
Add seeds: Sprinkle the drained sesame seeds over the dough surface and perform another series of 4 stretch and folds.
11
Rest: Cover and rest for 30 minutes.
12
Perform another series of 4 stretch and folds with wet hands. Cover and rest for 45 minutes.
13
First coil fold: With wet hands, slide your hands under the center of the dough and lift, allowing the sides to fold under. Repeat for a total of 4 times.
14
Continue: Repeat coil folds every 60 minutes for 2 more sets.
15
Bulk fermentation: Approximately 5.5 hours at 24°C (75°F), until the dough increases by 50%.
16
Pre-shape: Turn dough onto lightly floured surface and shape into a loose round. Let rest for 20-30 minutes.
17
Final shape: Shape into a tight boule or batard. Place seam-side up in a banneton or cloth-lined bowl.
18
Final proof: Proof at room temperature for 2-4 hours or refrigerate overnight.
19
Preheat: Place baking steel on middle rack and cast iron skillet on bottom rack. Preheat oven to 450°F (230°C) for 30 minutes.
20
Prepare steam: Roll up 2-3 kitchen towels and place in a metal tray. Pour boiling water over towels to create steam.
21
Score and bake: Turn dough onto parchment paper, score with a sharp blade, and slide onto hot steel.
22
Steam phase: Bake 20 minutes at 450°F with steam.
23
Finish: Remove steam tray and bake another 15 minutes until deep golden brown.
Equipment
- Kitchen scale
- Large mixing bowl
- Bench scraper
- Proofing basket or bowl lined with floured cloth
- Baking steel or stone
- Cast iron skillet
- Clean kitchen towels
- Sharp knife or lame for scoring
Tips
- •Timing flexibility: This bread works beautifully with an overnight cold proof. Shape in the evening and bake straight from the fridge the next morning.
- •Sesame seed alternatives: Try white sesame seeds, or even a mix of black and white for visual contrast. Poppy seeds or nigella seeds work wonderfully too.
- •Hydration notes: This is a moderate hydration dough (75%) that's very manageable for intermediate bakers.
- •Storage: Store wrapped in a kitchen towel for 2-3 days, or slice and freeze for up to 3 months.
Troubleshooting
- Issue: Seeds sink to the bottom during bakingSolution: Make sure they're well-drained after soaking and that your bulk fermentation isn't overproofed.
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