
Black Sesame Einkorn Sourdough
Updated: Jun 7, 2021
Do you agree that you find tranquility in sourdough baking? Amidst to my busy schedule in juggling between various tasks and taking care of my young children. I find peace and quiet whenever I bake, like how meditation does for others.
Einkorn wheat was known to be the first wheat plant cultivated during the early days. It's also known to have a richer nutritional than modern wheat varieties and easier to digest. Added black sesame to get the extra nutty flavour and nutrients.


Baker's Percentage
90% Japanese Bread Flour 360g
10% Organic Einkorn Flour 40g
75% Water 300g
20% Levain 80g
2% Sea Salt 8g
Method
Preparation of Toasted Black Sesame
10g unsalted butter and 10g black sesame seed. Melt butter, add black sesame seed and toast it for approx. 2-3 minutes, Set aside and cool
Autolyse flour and water for 1-2 hours
Add levain, rest for 30 minutes
Add salt and toasted black sesame, rest for 10-15 minutes
Stretch and fold, once and rest for 30 minutes
Lamination of dough, rest for 30 minutes
Coil Fold 2-3 sets, 30-40 minutes interval and rest the dough for at least 1 hour before shaping
Preshape the dough, bench rest for 20 minutes
Shape the dough, proof the dough in the banneton basket for 10-20 minutes
Cold retard for 10-12 hours at 1-3°C
Place dutch oven in the oven and preheat at 250°C for 30 minutes
Bake covered at 250°C for 22 minutes, and bake another 18 minutes at 230°C uncovered
Cool for at least 3 hours before slicing
Note
Total bulk time 5.5 hours at 24°C
Masuda Cananda100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out