Sourdough Bread with Sesame Seeds
A rustic, crusty sourdough loaf studded with toasted sesame seeds, perfect for slicing and spreading with butter or cream cheese. This project bread rewards patience with a chewy crumb and nutty flavor.
- Total time
- 720 min
- Servings
- 10
- Calories
- 250
- Protein
- 8g
Ingredients
- 500 g bread flour
- 350 ml water
- 100 g sourdough starter
- 10 g salt
- 50 g sesame seeds
- 50 g butter
Instructions
- 1
In a large bowl, mix 500g bread flour, 350ml water, 100g sourdough starter, and 10g salt until no dry flour remains. Cover and let rest for 30 minutes.
- 2
Perform 4 sets of stretch and folds every 30 minutes: wet your hand, grab one side of dough, stretch up, and fold over. After the last fold, cover and let rise until doubled, about 4-5 hours at room temperature.
- 3
Turn dough onto a lightly floured surface, shape into a round boule, and place seam-side up in a floured proofing basket. Cover and refrigerate overnight (8-12 hours).
- 4
Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Meanwhile, spread 50g sesame seeds on a plate.
- 5
Carefully turn the cold dough onto a piece of parchment, brush the top with water, and press it into the sesame seeds to coat. Score the top with a sharp knife.
- 6
Transfer the dough (with parchment) into the hot Dutch oven, cover, and bake for 20 minutes. Remove the lid and bake until deep golden brown and the internal temperature reaches 200°F (93°C), about 20-25 more minutes.
- 7
Cool the bread completely on a wire rack for at least 1 hour before slicing. Serve with 50g butter or cream cheese.
Tools you’ll need
- Dutch oven
- Large mixing bowl
- Proofing basket
- Parchment paper
- Sharp knife
- Wire rack
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