Learn how to make this beautiful Black Sesame Sourdough Bread!
•Baking Scale •Dutch Oven •Bench Scraper •Bread Lame •Banneton Links to all of my favorite baking tools in the recipe.
•Bread Flour •Whole Wheat Flour •Salt •Honey •Sourdough Starter •Black Sesame Paste (aka black tahini) •Black Sesame Seeds for topping Full amounts on recipe.
Black sesame paste, also known as black tahini or black sesame butter, is made from ground black sesame seeds. It's flavor is nutty and earthy!
Mix the flours in one bowl. Then, separate into two bowls with one larger and smaller amount. Add warm water to both bowls, stir, and rest for two hours.
Add the starter to both bowls and rest 30 mins. Mix the larger bowl with salt. In the smaller bowl, add the black sesame paste, honey, salt and mix. Rest 30 mins.
Stretch the plain dough into a large rectangle. Do the same with the black sesame dough and then transfer on top. Fold the dough into a letter package. Rest 1 hour.
After one hour, coil fold the dough. Rest another hour and make one last coil fold. The dough rests for the remainder of bulk fermentation- about 2.5-3 more hours.
Place black sesame seeds on a baking sheet. Shape the dough and transfer it to the black sesame seeds to coat. Place in banneton and cover.
Move the banneton to the refrigerator to proof overnight and up to 48 hours.
Preheat oven to 500ºF. Turn out the dough onto a piece of parchment and score it with a bread lame at a 45º angle.
Cover the bread and bake for 20 minutes. Remove the lid, lower the oven temperature to 450ºF, and bake for 15 minutes.
Wait an hour for the dough to cool. Slice and enjoy! This bread is nutty, earthy, and keeps fresh for days due to the added sesame paste.