Today's bread is a gentle-flavor sesame bread.
Mix to combine.
Remove from the bowl and knead for 7-8 minutes.
Or until the dough is smooth.
Knead the butter and Roasted sesame mixture into the dough.
About 5-6 minutes.
Cover and let it rise for 2.30 hours.
Put the dough into a large plastic bag and let it rise for 1.20 hours.
Place a piece of baking paper over the banneton, then gently flip, and remove the banneton.
Score the top of the dough.
As we use a small amount of yeast, so the dough will rise slowly. Slow-fermented bread has a lovely sweetness and there will be no smell of the yeast too.
For roasted and coarsely ground sesame, you can make it by yourself or buy it from a supermarket.
I just changed my Mac, and am still confused with some of the programs (well, I have to let my 8 years old mac mini go after it always stopped working in the evening, haha). Now, there is a load of things to learn and to tell you the truth, it's not easy ^^". Anyway, I hope that I will get used to it soon.
Now, let me talk about my bread.
You can see from the recipe that for this recipe there is only 0.4% of yeast to the weight of the flour (commonly, we will use 1.5%), with the little amount of yeast this dough needs more time to rise. You can let it rise at room temperature for 2.3 hours or you can let it rise longer in the fridge too. Anyway, if your fridge is very cold, you can let the dough rise at room temperature for 30 minutes before refrigerating it.
The next day you can remove it from the fridge and follow the next steps, I think this method is good for people who don't have so much time ^^.
Sesame Bread (slow-fermented)
Makes 2 small bread
150 g .................... Bread Flour
0.6 g ..................... Instant yeast
9 g ........................ Granulated sugar
0.9 g ..................... Malt extract (Optional)
2.4 g ..................... Salt
105-110 g ............. Milk
9 g ......................... Unsalted butter
9 g ......................... Roasted sesame (coarsely ground)
Put the bread flour, granulated sugar, instant yeast, and malt extract (if used) into a bowl and whisk to combine.
Put the salt into the bowl and mix again.
Pour milk into the bowl.
Roll into a ball.
(Or 10-12 hours in the fridge)
Divide the dough into 2 pieces.
Roll each piece into a ball, cover, and let it rest for 15 minutes.
Sprinkle 2 of 12 cm. banneton with bread flour.
Lightly stretch the dough.
Shape it into a ball.
Place the dough (sealed side up) into the prepared banneton.
Before baking, put a pan into the oven and preheat the oven to 250℃.
Remove the pan from the oven, place the dough into the pan, and cover with the lid.
Bake in the 250℃ Preheated oven for 10 minutes.
Remove the lid and bake for 3-5 minutes more.
Let it cool completely on a wire rack.
Sesame Bread (slow-fermented)
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