December 6, 2009 - 9:45am
Seedy Triangle SD
Just yesterday's bread...
100g starter (100% hyd.), 315g water, ~1/4 cup mixed sesame seeds, 9g salt, 1 tsp toasted sesame oil, 400g All Trumps high-gluten flour, 50g coarse whole wheat flour
Keep your dough close to 76F throughout mixing and fermentation.
Mix starter and water. Add seeds, salt and oil, mix. Add flours, mix just until flour is wet, rest 30 min, fold 3x at 30 min intervals. Let rise until near doubled. Shape, put in triangle brotform, and deposit in fridge for overnight. Bake at 500->460F after an hour out of fridge, under cover for first 20 minutes. It's a little lopsided 'cause I swiped the loaf with the edge of the roaster as I covered it. C'est la vie!
Susan from San Diego
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Comments
Does the flavor of the sesame oil come through after baking? It's so volatile. When using it in stir fries, I generally add it after cooking is done, just before serving.
David
Yes, the flavor of TSO comes through; very nutty. And it smells wonderful. When I bake this bread, my husband always makes special mention of how good it is. Give it a try. And yes, for stir-frys it's a last-minute addition here, too. I wouldn't even consider stir-frying without it.
Hmmm, or maybe we should try TSO as a dipping oil? And maybe add a little peanut oil if it's too strong? Good, something new to try!
Susan
The color's of the crust and the crumb are so lovely and I also love the flavor of sesame oil! I'd love to have some of this bread with a chinese chicken salad dinner.
Sylvia
Now you're making me hungry, and it's only 10:25 a.m.
Susan
Beautiful crust and the crumb looks nice and moist...
Did you toast the seeds?
Judd
No, though I probably should have toasted the seeds to extract the most flavor.
Susan
Susan, you are without a doubt the champion of improvisation with your simple sourdough boule, and I bow to your creativity!
How perspicacious you are! Simple is Good, IMHO.
Susan