The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

[2017-06] Standard Sesame Loaf

Modern Jess's picture
Modern Jess

[2017-06] Standard Sesame Loaf

I've made this loaf probably more than any other, and yet I still managed to screw up a few things. This is my Standard Sesame Loaf, though in this particular instance I used a little bit of spelt starter that would otherwise have gone to waste, along with some of my regular wheat starter. I wouldn't call this one of the better examples, though -- rise was a little bit less than I would have hoped for. I messed up here and there, both on ingredients and timing.

Recipe as follows:

  • 500g KA bread flour
  • 362g water (73°) (overshot and poured too much)
  • 100g spelt starter (100% hydration)
  • 50g wheat starter (70% hydration)
  • 13g kosher salt

S&F for 3 hours, followed by bench rest, then formed loaf and applied sesame crust. Proofed overnight in a banneton for ~8 hours, then retarded in refrigerator for ~12 hours, then proofed on counter for another ~3 hours. Okay, that's probably too much.

Baked in Lodge combo cooker covered @ 500° for 20 minutes, uncovered @ 450° for 10 minutes. In the future, I will probably avoid cooking a sesame-crusted loaf at 500° -- this was my first time trying it like that. Too dark for sesame, I think.


Danni3ll3's picture

That is a perfect crumb as far as I am concerned! Well done!

leslieruf's picture

well done

FloridaShark's picture

Great looking loaf, I wish I could have a slice.

Floydm's picture

Nice nice. I'd love to feature this on the homepage for a bit. Would you mind?

Modern Jess's picture
Modern Jess

It would be an honor.

Lazy Loafer's picture
Lazy Loafer

I think the sesame crust is gorgeous! I'm assuming those are a few black sesame seeds in there, not burnt ones? Regardless, I think it looks better golden brown than if it was lighter. How did it taste?

Modern Jess's picture
Modern Jess

Yep! I always mix a small amount of black sesame in to my sesame supply to add some visual interest. 

Taste was good -- toasted sesame is one of my favorites. I've been cooking my loaves darker in general of late (I suppose that's a common progression) and I can't quite decide where my sesame loaves should be. I baked one a few weeks ago that was far too much for the sesame, and the taste suffered. This one, the taste didn't suffer, but I still think I prefer a slightly lighter loaf when it's crusted with sesame.

I'll find the right balance, eventually. That's what this 50-loaf challenge is supposed to do -- dial in and perfect my loaves.

PalwithnoovenP's picture

You bake really beautiful loaves.  A loaf with sesame is hard to screw, I love them really toasted for their nutty taste!

Modern Jess's picture
Modern Jess


Ru007's picture

Looks great on the homepage :)

I love the crumb by the way, its perfect. Sesame seeds on top must have given the crust a great flavor. 

Well done

Happy baking

Modern Jess's picture
Modern Jess

Definitely. It's my favorite part of the bread.

Truth Serum's picture
Truth Serum

I too love sesame crusts!

dabrownman's picture

Very well done indeed!  

Happy Baking 

jcmingram's picture

Can you elaborate on how u did sesame crust?Never tried it but would really love to since seeing your beautiful loaf!

Modern Jess's picture
Modern Jess

I do it as the last step in the loaf-forming process. When I get everything folded up and get the ball of dough nice and taut, I pick it up and grab it by the seam side and roll around the top (which is now on the bottom) in a plate piled thick with sesame seeds. I then set the loaf into the banneton, sesame side down, for final proofing.

I started doing this primarily because I was having trouble getting the loaf out of the banneton at bake time. I had a few genuine disasters, ruining the loaf in the process. The sesame crust creates a dry, hard layer between the wet dough and the banneton. I've since managed to get a bit better at it, and no longer have as much of a problem de-basketing a loaf. But the sesame crust is so good, I still use it anyway.'s picture

All that's left is for me to do it. I've got plenty white & black sesame on hand.  I don't use bread flour but I do have plenty 00 flour, which, as long as it's properly proofed, should provide a decent oven spring. This recipe will not last untested. Thank you so so very much, Ted

jcmingram's picture

When u say too much what do u think u should have done and why?  Thanks so much!

Modern Jess's picture
Modern Jess

I think it was just a little bit over-proofed. Generally, my proofing in this weather takes 8-10 hours, maybe 12 at the most.

Isand66's picture

Congrats!  looks great.

Modern Jess's picture
Modern Jess

Thank you sir!

stu currie's picture
stu currie

that looks great. I'm going to try it next weekend.

pmitc34947's picture

Really stunning work of art! Bravo and yum!

The Rookie's picture
The Rookie

My youngest daughter loves sesame seeds. She saw this loaf and said"I want to eat that" gonna give it a shot for her this weekend!!! absolutely love the way the loaf looks!!

geggers's picture

It's beautiful. Looks delicious too. Don't be so hard on yourself!