Black Sesame Einkorn Sourdough

Updated: Jun 7

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

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