Black and white sesame seed encrusted Yorkville Sourdough Baguettes

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As many of you might know I love sesame seeds so it was time to use them on my Yorkville Sourdough Baguettes.

Final Dough

475 g 10% protein white flour 

311 g water autolyse

9 g water bassinage

5.22 g diastatic malt

9.38 g salt

95 g Levain built with 12 g stater 45 g water 45 g white flour 10% protein

Overnight levain build 1:6:6

7 g + 44 g + 44 g

Total flour 522.5 Total water 367.5

70% hydration

Overnight levain build with cold filtered water, refrigerate levain and then take out of fridge before bedtime.

In the morning dissolve diastatic malt and levain in water.  Then add flour and mix to shaggy mass.  Rest 20 mins then add salt and gradually add bassinage water, do Rubaud kneading for 4-5 mins until dough is smooth.  

Remove approximate 40 g of dough and set up your aliquot jar.  How to use an aliquot jar.

Ferment at 82ºF, after 50 mins do coil folds, then after another 50 mins do another coil fold.  Once the aliquot jar shows a 20% rise the dough is placed into the fridge until the following day.  At 80ºF this is about 4 hours or so.

The dough is divided and pre-shaped as loose cylinders and left to rest covered at room temperature for 20-30 mins.  The dough is then shaped, placed on a wet towel and rolled in black and white sesame seeds.  A little tip for shaping is to stretch the dough by gently pulling the dough while flipping the dough after each fold during final shaping.  This way you are close to the final length you need and when rolling you are just giving the dough a nice shape without having to stretch them much longer.  Finally they are placed on a couche seam side up and left at room temperature for 40 mins to proof.  You do not need to flour your couche if you have applied seeds, however, do remember to flour the bottom of the baguettes which are facing up in the couche otherwise they will stick when flipping them onto your transfer board.  Aliquot jar rise to 30% is the end of root temperature final proof.

With 10 mins left of bench rest the oven is started 500ºF to preheat.  When the 40 mins of bench rest is completed the shaped baguettes are placed in a bag and returned to the refrigerator for 30-40 mins to chill to make scoring easier.  Once this time is over the baguettes are scored and immediately placed on the baking steel and boiling water is added to the cast iron skillet.  The Sylvia towel with boiling water was placed in the oven 30 mins prior to baking time.

The oven temperature is jacked up to 525ºF to get the burners to activate immediately and then once activated dropped to 480ºF.  The baguettes are baked with steam for 13 mins.  The steam equipment is removed venting the oven of steam.  The oven is left at 480ºF but convection is turned on and the baguettes bake for 10 mins rotating them halfway.  The oven temperature is then dropped to 450ºF and the baguettes rotated again if needed and baked for another 3 mins to achieve a rich colour crust.

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Alfanso money shot ; )

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