Shisaido black sesame sourdough
Shisaido black sesame sourdough, shisaido is seaside in Japanese. I called it this because of the seaweed, the nori flakes that are in this bread. The smell of this bread just out of the oven is divine, you can smell the nori and the black sesame seeds. This is my country loaf with nori and black sesame seeds, so my base sourdough recipe.
The levain build is overnight along with an overnight saltolyse for convenience. In the morning add the levain to the dough and do Rubaud kneading for a few minutes. Rest and then slap and fold until full gluten development. 500 done. Rest 20 mins. Bulk temperature 82ºF.
Bench letter fold, rest 30 mins. Set up aliquot jar.
Lamination add black sesame seeds and 10 g of crushed nori sheets. Rest 30 mins and do coil folds about 30 mins apart waiting for the dough to relax. Four and a half coil folds done.
Shaped into batard when aliquot jar showed 60% rise.
Warm bench proof until aliquot jar 95-100% rise then cold retard for 7 hours.
Preheat oven 500ºF with dutch oven inside.
Once over reaches temp, turn dough out of banneton, score and bake in dutch oven for 20 mins at 450ºF with lid on. Drop temperature to 420ºF and bake 10 mins with lid on.
Remove lid band bake for 20 mins or until done with the bread out of the dutch oven on rack directly.
Comments
Very nice glaze and blistering in the crust Benny, and I love the contrast in color along the ear!
Thanks Troy. I’m coming to the conclusion that the less whole grain I have in my bread the better the blisters. That one I baked recently that was all white flour had the best blisters of any bread I’ve ever baked. I wonder if other bakers have found that to be the case as well. I noticed in a youtube video of Bread Code that his whole wheat bread also had few blisters while his other loaves had a ton.
Not my favorite crumb, I was hoping for lacy. I knew when I took the lid off that there wasn’t enough bloom to indicate a lacy crumb. I should have trusted this dough to allow it to proof further, however, my recent run ins with whole red fife made me nervous about overproofing. I’m also wondering about the bread flour that I have been using, I wonder if it is too strong and that perhaps going back to a weaker flour might help. I did use 30% of a 10% protein AP but if I use the same bread flour again, I should consider using less of it and more of the 10% protein AP.
Still a very delicious bread, I really enjoy the nori black sesame flavors in this, no toppings needed whatsoever.
685744C0-5B89-4739-BDBE-86B673F74C87.jpeg
C386B13F-6A13-4304-888B-62F545247441.jpeg
1059AD7A-F42F-4699-857E-D3DEAFBABD6E.jpeg
Hi Benito,
I'm going to try incorporating some black sesame seeds into a loaf this afternoon. Would you recommend toasting them first, or leaving them as-is (untoasted)? Also, I know from one of your youtube videos that you don't weigh them any more, but... if I wanted to go by weight, could you recommend a bakers %?
Thanks,
NBB
Hi I would definitely toast them to get the most out of their flavour. Be careful they can go from toasted to burnt really easily. I usually just use a dry frying pan and toast them on the stovetop. I honestly don't weight them, but for this type of inclusion say nuts, I'll often add 10-20%.
Hope you post your bake when done.
Benny
I'll definitely post the results! Thanks for the input, that's a good call re: stovetop toasting.
These aren't much to look at-- I realized too late that the more relevant photos (in the context of the earlier question I asked) would have been of the toasting / lamination process for the sesame seeds. But... some finished bread photos will have to do! Sorry for the low quality. Not sure how apparent it is in these photos, but the slight red coloration is due to the Sichuan peppercorn oil mixture I included. Turns out I don't love spicy bread! I really love the smell and flavor of Sichuan peppercorns, but I wish there was a way to get it into bread without also bringing the heat... which sort of dominated the other flavors. The smell of the toasting sesame seeds was lovely.
Very nicely done, your loaf looks delicious! I haven’t tried any hot spices in bread yet, but I think I’d feel the same way that you did about them. Hopefully you try this again without the Sichuan peppercorns.