100% Whole Grain Black Sesame Gruyere Sourdough with Sprouted Millets
This bread should be my first post. I don’t know how I could post any other recipes before this one is even shared.
Though I enjoy a stack of pancakes for breakfast from time to time, I’m not one with a sweet tooth and would almost always go the savory route for my bread. The combo of sesame and cheese is a match in heaven and is undoubtedly my all-time-favourite. If you’ve ever had sesame crackers or breadsticks with your cheese board before, you know what I mean.
100% Whole Grain Black Sesame Gruyere Sourdough with Sprouted Millets
For dough
80% whole wheat
10% buckwheat
10% dark rye
10% toasted powdered black sesame
103% whey
10% starter
1.7% salt
3% vital wheat gluten
Add-ins
20% gruyere
20% sprouted millets
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Total hydration: 103%
Whole grain: 100%
Combine all dough ingredients and let sit overnight for 12 hours. Fold in the add-ins gently. Let rest for 20 minutes. Perform 3 sets of stretch and fold over a 1.5-2.5 hour period. Preheat the oven at 250°C.
Score the dough and transfer it to the preheated oven. Bake at a 250°C/480°F oven with steam for 15 minutes. Turn it down to 220°C/430°F and bake for a further 15-25 minutes or until the bread reach a minimum of 205°F
I usually leave the sesame whole but since I decided to toss in sprouted millets for crunch already, I powdered the sesame and mixed it directly into the dough this time. Using black sesame instead of white adds an extra layer of flavour and to be honest, its dyes the bread a stunning black which highlights the white millets and gruyere perfectly.
Though the dough spreads a bit while rising, I suspect it’s more of a consequence of lacking support during its rise (I don’t own a banneton) rather than over-hydration. The crumb is still reasonably open even though the bread is slightly flat. It has a moist interior and thin crispy crust. As for the taste, it definitely smells heavenly when it’s baking and out of the oven. The buckwheat compliments the strong flavour of the gruyere and black sesame and the sprouted millets provides the pleasing texture otherwise lacked in this bread.
I like to enjoy it plain and lightly toasted. Nothing else is needed... put that butter down!
Happy baking!
Comments
When do you shape the dough? Is there a proofing time in there? Or do you not do either and pop the dough in the oven right after your folds?
I am not familiar with making bread this way so I am very curious.
This is kinda a modified no-knead version. I just roughly mix everything except the add-ins together for the bulk fermentation which is essentially the overnight rise (usually 8-16 hours depending on room temperature and starter used). It's when the gluten is developed.
When it's doubled and tiny bubbles appear on top, I take it out of the bowl and fold in the add-ins. You'll know it's ready as it would feel puffy when lightly pressed. I then let it rest for 20 minutes.
The proofing time is the 1.5-2.5 hour period where the dough is stretched and folded for 3 times at intervals (I conduct the 2nd and 3rd round of stretch and fold when I notice the gluten is relaxed and the dough has risen significantly) to build up more strength. I find the dough takes the same amount of time to double even if I incorporate the stretch and fold in between.
I shape the dough after the last round of stretch and fold (at the 1-1.5 hour mark of the proofing time) and allow it to proof for a further 0.5-1 hour till it's doubled.
I didn't notice what I do is uncommon. This is no special technique but just a combination of different methods I adopted to suit my time-schedule. I do not retard the dough but that's only because there is no room for that in my fridge...
Thanks for your interest, Danni!
It isn’t that different now that I follow what you are saying.
Love the combination of flours and the idea of making a powder of the sesame seeds. I have some smoked sesame seeds that I think would go together nicely with this one as well. Adding cheese to bread just makes everything better in my opinions :). Your crumb is perfect for this style as well.
Regards,
ian
Adding smoked sesame seeds is a fantastic idea! I love everything smoked: salmon, ribs, squid, veggies, cheese... Oh, I should try smoked cheese next time with smoked almonds (I've never come across smoked sesame...)!
Thanks for the compliment, Ian! I'm quite pleased it's not under-proofed this time.