August 5, 2015 - 8:43pm
Nothing new here
Another batch of soSJSD bread. After the last quasi-embarrassing batch of 105% hydration goop the other day, I needed to get something that looked more like bread on my countertop.
Two baguettes scaled at ~300g each, and one sesame encrusted batard at ~600g. Tha-tha-that's all, f-f-folks. (there, I feel better now...)
Steam released and stock rotated.
alan
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i would very much fancy the sesame batard. I can virtually (pun intended) taste it!
sure look good as always.
Well done and happy baking Alan
Beautiful Bread. What is your process of getting the sesame seeds(or any seed for that matter) to stick? I always feel like I need a certain amount of flour on the outside of my loaf when shaping so then naturally it would seem counter-intuitive to be able to adhere something to it. Do you spray with water then dunk in seeds? Do you shape while the dough is extremely cold? Its all extremely daunting to me. Thanks
sesamification, hmm. almost like mummification...
I followed the simple steps laid out by David Snyder in his Sourdough Italian Bread blog entry awhile back. After shaping and before placing the batard on a couche, I roll the business side of the batard on a wet piece of paper towel, and then immediately roll it in a plate of sesame seeds. I proof with the seam side down, but that may not matter all that much.
Yes, I do shape the batards cold, as my methodology for the process differs from most. After the bulk fermentation, the bulk is placed into the refrigerator for 1,2 or maybe even 3 hours, whatever fits my personal schedule (for home baking that is an important consideration for having a life beyond the kitchen). Then I remove and immediately divide, pre-shape, shape and then back in for an overnight retard. I bake directly out of the refrigerator. With a stop over for scoring the dough ;-) .
This may go against the grain of those who allow the dough to warm up and do a final bench proof, but the results that I display make a pretty good argument for my approach as well. And I don't bother with the finger dent test anymore. With the exception of that ridiculous recent 105% folly, I do get decent to good results, if you want to give that process a whirl.
Welcome to TFL as an active voice. It is a fun place to while away the time while gleaning wonderful info from other Posters here.
alan
BTW I used to live in my beloved Portland, and just as I was pulling up stakes in the Fall of 2011 a reprint from a NY paper in the local rag, Willamette Weekly, was entitled "Is Brooklyn the New Portland?". Now that was funny! Especially having been a Bronx boy.
I will have to try that paper towel approach. As for the overall cold fermentation you have going I guess that can partly account for the beautiful blistering youre able to get on those loaves. The finger dent test has always eluded me. I usually go by sight/time/ambient temperature etc. I will definitely be picking your brain in the future on baking techniques if that's alright and although I haven't been to Portland yet I've heard really great things. Particularly here on TFL. So much to think about!