In this recipe we'll show you how to add any type of seed or seasonings to your Sourdough bread; it is a very easy and simple step. Adding sesame seeds is my favorite inclusion and if you also love sesame seeds you will love it too!. The toasty flavor just makes me so happy! In this recipe we are adding sesame seeds throughout the entire dough but you can do it only on the surface. Also adding a little of the Everything But the Bagel seasoning in this recipe. Use any other seed your heart desires like pumping seeds and sunflower seeds. We even tried the rich in protein grain, quinoa, and while it didn't add any flavor, it added nutrition and that is a huge plus. Going back to sesame seeds, you will add it after your third stretch and fold during lamination, right before bulk fermentation. I'll elaborate below for you, follow along and enjoy!
Ingredients
- 100 g of active starter
- 270 g of water at room temperature
- 390 g of bread flour
- 9 g of salt
- Rice flour to dust basket only
- 100 g sesame seeds (This is up to you and your taste preference).
- 20 g of Everything But the Bagel seasoning
You'll also need our Proofing Set! And other tools like a dutch oven, saran wrap, parchment paper and a digital scale.
Method
If you already have a favorite sourdough recipe you are familiar with, follow that and skip to the sesame seed inclusions in step 10. And if you prefer seeds only on the surface jump to step 15.
1. Most important step is to have the starter active and fed at 100% hydration. If you don’t have one, don't worry! click here to get started with one and then come back to continue. If your starter is ready, continue with step 2.
2. Pour the water into a mixing bowl. Then add the sourdough starter and mix well.
3. Continue to add the flour.
4. Add the salt and continue mixing until you form a rough ball. Cover it with saran wrap and let it rest to hydrate for 30 minutes.
5. Now we'll do three stretch and fold sets every 30 minutes:
- How to fold: Wet your hands slightly before handling the dough if it's sticky and do it as much as you need to throughout. Stretch the dough gently upwards and fold it over the dough itself, rotate your bowl clockwise and do the same. Do this until you complete a 360.
6. Cover the dough and let it rest for 30 minutes.
9. Continue with the stretch and folds twice more. This will build up the gluten and strengthen the dough. After each stretch and fold remember to cover and let it rest 30 minutes.
10. Once you complete the stretch and fold sets, you're ready to add the seeds and bulk ferment. Don't add more flour unless your dough is too wet. Trust the process and be confident when you handle it. Get the dough onto your work surface and stretch it from all sides as much as you can without tearing it. If it does tear, just patch it and continue stretching.
11. Once the dough is fully stretched, add the sesame seeds evenly throughout your dough. Now fold the dough from left to middle and add the seeds, then fold again right to middle and add more seeds. From there, roll it up into a ball and keep adding more seeds as you roll. Once your dough is rolled up, press the dough from the sides and rotate it to create tension using your surface as the grip. Then with your fingertips tuck the dough under itself, and then rotate again. Do the rotate and tuck until you have a tight and smooth ball. Then move it back into the mixing bowl and cover it.
12. Leave it out at room temperature to bulk ferment for 6 hours or until the dough increases by 75%. For example, during winter/spring months in NY, 6 hours is perfect. During spring/summer months 4-5 hours.
13. After the bulk fermentation is complete, carefully transfer the dough to shape it once more (Don't add more flour) like in step 11. This time do so with light hands so the gas doesn’t escape too much. Let it rest a few minutes.
14. While you dough rests a bit dust your banneton basket liberally with flour. Rice flour will prevent the dough from sticking to the basket better than any other flour, I highly recommend for best results.
15. Place the sesame seeds into a bowl, you'll deep your dough in it so make sure it's wide. Grab your dough, tighten it again if it needs to and deep it into your sesame seeds to cover the surface and immediately transfer it into the banneton basket seam side up and seal it gently. Then, cover the basket with a linen liner or plastic wrap and take it to the refrigerator for overnight rest for 10 to 15 hours.
16. The next day preheat the oven to 490 F with the Dutch oven inside, lid included, for 30 to 45min.
17. Plop your dough in one quick flip onto the parchment paper, brush off any excess flour and score it half inch deep.
18. Transfer the dough carefully into the hot Dutch oven. Cover it, and bake it for 20 minutes at 490 F. After the 20 minutes, remove the lid and back to the oven for another 20-23 minutes at 450 F.
19. The loaf should have a caramelized crust, have a toasty aroma from the seeds and should sound hollow when you knock it. If you’d like it darker, bake it for five more minutes. Let it cool down on a wire rack for at least 45 minutes before slicing or serving and enjoy!
You can follow the same steps with any seed!
Extra Tips
If the dough is too sticky, wet your hands before handling.
To avoid burning the bottom of your dough, place a sheet pan on the bottom rack throughout the entire bake. It's a game changer! Make sure the pan can endure high temperature.
To store your loaf: Wrap it in saran wrap and a dry tea towel. Place it in the banneton basket to keep it fresh and soft for at least a week at room temperature. Every morning I toast it for breakfast and it's perfect!
Always adjust recipes to your own liking and remember the room temperature plays an important role when you're bulk fermenting. For example, warm weather above 73 F speeds up the fermentation and lower than 70 F will take longer.
Finally, practice makes perfect. Don’t get discouraged and keep baking!