Black Sesame Einkorn Sourdough

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