Sesame loaf recipe by Jeff Yankellow of Simply Bread from our article, "2010 Top Ten Bread Bakers in America."
Dough yield: 10 kg
This is a bread that I made for the Coupe du Monde de la Boulangerie in Paris in 2005. The hydration level is very high resulting in a thin crisp crust and a very irregular crumb structure. The whole grains in the bread, combined with the flavor of the seeds will result in a very nutty flavor. The shape was unique for me because typically doughs of this hydration are simply cut as a square or rectangle because it is difficult to handle such soft dough.
42.15 oz/1.195 kg bread flour, winter wheat 14.5% protein (70.6% bp)
17.56 oz/498 g whole spelt flour (29.4% bp)
59.7 oz/1.693 kg water (100% bp)
.07 oz/2 g instant yeast (.1% bp)
Adjust the temperature of the water so that the final temperature of the poolish is 72°-74°F. Place the water in the bowl with the flour and yeast and mix in slow speed until the ingredients are well blended. Place the mixed poolish in a bowl and allow it to rest covered at 73°F for approximately 12 hours. Be sure to allow room for the poolish to grow 2 to 3 times in volume.
Whole wheat sponge:
17.56 oz/498 g whole wheat flour (100% bp)
11.78 oz/334 g water (67% bp)
.035 oz/1 g instant yeast (.1% bp)
Adjust the temperature of the water so that the final temperature of the sponge is 72°-74°F. Place the water in the bowl with the flour and yeast and mix in slow speed until the ingredients are well blended. Place the mixed sponge in a bowl and allow it to rest covered at 73°F for approximately 12 hours. The sponge will grow 2 to 3 times in volume.
14 oz/398 g bread flour, winter wheat 14.5% protein (100% bp)
14 oz/398 g water (100% bp)
2.8 oz/80 g white starter (20% bp)
Adjust the temperature of the water so that the final temperature of the levain is 72°-74°F. Place the water in the bowl with the flour and starter and mix in slow speed until the ingredients are well blended. The starter is a mature white starter fed the same way as the levain. Place the mixed levain in a bowl and allow it to rest covered at 73°F for approximately 12 hours. The levain will double in volume.
84.3 oz/2.39 kg bread flour, winter wheat 14.5% protein (100% bp)
.35 oz/10 g instant yeast (.4% bp)
3.5 oz/100 g salt (4.2% bp)
7.47 lb/3.388 kg Spelt Poolish (141.7%)
29.38 oz/833 g Whole Wheat Sponge (34.8% bp)
30.8 oz/876 g Liquid Levain (36.7% bp)
63.73 oz/1.807 kg water (75.6% bp)
21 oz/597 g natural brown sesame seeds (25% bp)
1. In the bowl of a spiral mixer or a vertical planetary mixer with the hook attachment place all of the preferments and the final dough ingredients, with the exception of the sesame seeds and water. Adjust the water temperature so the final dough temperature is 73°F-76°F.
2. Add 85-90% of the total water to the bowl and begin mixing in first speed for 3-5 minutes or until the ingredients are incorporated. Turn the mixer off and allow the dough to rest for 15 minutes. Turn the mixer to low speed for 1 minute. The dough should have a soft but firm consistency. Turn the mixer to high speed for 2 minutes or until the dough begins to pull away from the sides of the bowl. As soon as this begins to happen start adding the remaining water while the mixer is running in high speed. When the water is incorporated, stop the mixer and check for gluten development. The gluten should be at a medium stage of development. Adding the water in two stages will allow this dough to develop more efficiently. Turn the mixer back to slow speed and add the sesame seeds. Mix until the seeds are well distributed.
3. Place the dough in a covered container and leave at room temperature, approximately 74° F for a total of 2 hours. After 30 minutes punch and fold the dough and return to the container. Repeat this step after another 30 minutes, and again 30 minutes after that.
4. At the end of the 2 hours divide the dough in1 lb, 4 oz/550g pieces and preshape as a loose ball. Cover and allow the dough pieces to rest for 20 minutes.
5. Shape the rested balls of dough into a tight batard, being gentle not to damage the cell structure of the dough too much. To finish, using a bench knife cut the dough pieces along the center, lengthwise, leaving 1 inch on each end uncut so that the final piece resembles an eye when pulled gently apart. Place the cut sides of dough into a pan of sesame seeds and place the piece of dough onto linen to proof with the sesame seeds facing down. Place the loaves in a draft free place at approximately 74° F for 20-30 minutes to proof. Alternately, the dough can be cut simply as would be done for a ciabatta. The proofing is very short due to the high water content and weak structure of the dough.
6. Turn the loaves over onto the oven loading device, and arrange so that the piece looks like a flame, by positioning the opposite ends of the bread in opposing directions. Bake with steam at 475° F for approximately 30 minutes. Vent the steam from the oven and continue to bake for an additional 5 minutes. Remove the bread from the oven and allow to cool.
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