Such a great bread! You can top this bread with soooo many things. Try buttered toast with some Vegemite or Marmite. OMG 😳😋 Or anything sweet like honey, jam…. Just butter too. Just made this recipe again. So good 👍
This looks wonderful. Will try this one soon!! You might want to make a visual correction on the temp you turn the oven down to after first part of bake. You said turn down to 230 celsius or "150 degrees Fahrenheit." (assume you meant 446 or 450 F??). Just wanted to bring this to your attention as their as so many newbies that may not catch the error. Love you videos!!! Have a great day. And keep doing what your doing, we all appreciate it, and YOU!!
Thank you! By watching your channel over the past year you have taught me how to bake delicious sour dough bread. May I respectfully request that you please produce a program about making bread with Kamut flour.
Nice! As an alternative, one can simply fill a very large plate with the seeds and then roll the dough around a little, then just pour the seeds back into the container after use. Anyway, I find it a little easier, for what it may be worth.
I had a really successful bake! My loaves were very tender with a beautiful open crumb and delightful crust. I'll add it to my rotation for sure. I have never had an issue with your formulas here at 6,000 ft and very low humidity. [I have a Brod & Taylor proofer I use in the winter.] I can always count on your loaves coming out perfectly! Thanks for sharing!
I'd love it if you showed us your top tips for slicing sourdough bread consistently so that we can better enjoy nice uniform slices! Yours in this video are PERFECT!
I've tried you're recipe twice. It's very delicious. Third time today and I just thought of something. Is it important to kneed in the seeds after having the dough rest an hour? Why not adding them in the first step and mix them with the flours and the salt?
Great recipe for fantastic bread that puts sesame into the spotlight. I baked one loaf today and will bake the other one tomorrow. Although this won't become my default recipe I enjoyed it thoroughly and will make it from time to time. The recipe is forgiving enough that even a beginner like me can overcome some slight challenges related to flour quality, hydration and shaping.
Wow! That’s a lot of seeds. I can’t wait to try that ratio! I’m so surprised the external seeds stuck on so well with just water spritz thanks for this and the many other informative videos Sune!
My favorite part of sourdough making is intricate scoring, and seeds don't normally lend well to this. However, I think I'm going to have to give this one a try. It just looks too delicious!
Hi Sune, Thank you for this delicious recipe, it turned out great! 😃👍But i did have to use less water, due to my flour. (low protein). Thank you for all your great videos, i‘ve learned so much from you! 😊
This looks good. I also like sesame seeds in a lot of things. But I have a suggestion for an experiment/comparison. Make this bread, or another heavily nut filled bread and try adding the nuts in the beginning with the dry ingredients and compare that to adding it during the later stretch and folds. I am not convinced there would necessarily be a big difference. Would the nuts actually "damage" or interfere with gluten formation. What do you think Sune? Have you compared this before?
I've never added seeds in my bread right after the first S&F. I often do it when doing lamination just until the gluten is fully developed. I'm too afraid of my dough becoming flat 😂
Hi Sune From Norway here. . I have been baking your artisan bread a few times now, and learned some from you too Today I am giving this recipe a try, and looking forward to tasting it later with "tandsmør" :-D. (edit:) This bread was very tasty, will bake many more times. Thank you!
Excellent excellent 👍👍👍👍👍. I regularly make a very similar recipe, except I put in more sesame (20%) and I use a stand mixer so I add the sesame seeds during kneading. Works v well.
I appreciate the suggestions to lower the hydration depending on your flour. I’ve had to settle for 72.5% with my local flour. I would like to learn how to find high hydration flour… I’ve even tried my two local mills with no luck.
Italian ‘Manitoba’ flours have 13-14% protein. Personally, I prefer to buy ‘local’ even if it means less protein and a bit less oven spring (and fewer holes for the jam to fall through).
This bread is so delicious Sune!!! I made it and the dough was going really well but I really struggled with the oven spring this time! I don't have a Dutch oven, so I generally use the baking tray+boiling water method but I recently got a big glass casserole (?) With a lid and tried to bake this bread but it came out so flat! Still very delicious but flat! Do you have any tips? Should I throw away that glass casserole?
@@Foodgeek No 👀 I haven't really noticed that in any of your videos before 🤣 Does that help with oven spring in a glass casserole / Dutch oven specifically? Maybe a vid on the benefits of baking strrl might be something I need to watch🥲
@@Foodgeek the toasted sesame flavor is very strong. Kitchen smells like toasted sesame oil (in the same way a brioche loaf smells like butter) at the end of the bake. Was a bit much for my family, but I liked it quite a lot.
First off I love this recipe. Working with 80% hydration dough is challenging but the kind I like. I have a few questions. When retarding the dough how much does the temp of my fridge matter? Going from cold to oven I think my dough suffered. My boule ended up looking more like a Hershey’s kiss than a round loaf. My starter was good and active and I achieved bulk fermentation +25% in about 1hr20min. This is my most ambitious sourdough to date and I’m sure I messed up something along the way. Any feedback would be great. Thank you. Love your channel!!
The temperature of the fridge matters. I have mine set to 2C, as the dough will still grow when the dough temperature is above 4C. 1 h 20 m for 25% growth? Is your rt like 40C? Thank you, very happy to be of help
@@Foodgeek thank you so much for getting back to me. For my 1:25m bulk ferment I used the oven with just light on and it does get pretty warm in there…maybe too warm. I’ll make some adjustments and get this dialed in. Thanks again!
Love watching you bake bread! Tried this recipe using a mixture of flax seeds, black and white sesame seeds. Really a delicious bread. But somehow I can’t get a good oven spring and ear. It went from fridge, score and straight to oven. 2nd loaf had a 20min rest between fridge and oven, but still the same. Any tips?
@@Foodgeek yes I did. Then inhad to go out. So I left it in fridge fir 2 more hours, then came back to shape it. Was still 25% when I got home. After shaping into the baneton do I rest it before keeping it in fridge and should I cover it while it’s resting in the fridge? Can I bake it straight from the fridge or let it warm to room temperature before baking?
@@intimatesuppers It needs to finish fermenting in the fridge. At least 8 hours. Putting it in the fridge and then shaping may be what is robbing you of oven spring, or it may be because it's harder to shape a cold dough. I always bake straight from the fridge and never cover it.
This looks delicious! I am sure it would be my favorite. I was wondering if you have ever used freekeh flour? I am attempting to make a starter now. It seems a bit thirstier than whole wheat. I also noticed that it peaks around 2 hours after feeding which seems like a short window. There are less carbs in this flour and I am on a low carb diet so I am hoping that it works out. But I am also thinking that could be the reason for the quick peak time. Let me know your thoughts.
Why not simply "nead" it which would definitely disperse the sesame seeds evenly? Why specifically the "rubuard" method? An idea also you might want to try is to grind the sesame seeds a little to open them up. These kind of seeds like flaxseed, sesame seeds etc never get crushed when mastixating because they escape between the teeth mostly and get swallowed whole. Seems a waste for them to never get digested properly and mostly exit the body whole! It does look somewhat delicious. I'm salivating at the thought of toasting it with traditional good old quality butter and jam preserve with a nice a cup of English 🍵 - yummy!
Hi Sune. Appreciate your videos very much! QUESTION: Is there a way to determine how much hydration your flour can stand? I use a 14% protein flour most of the time for breadmaking. It's what's available around here. Thank you. Blessings.
Yes! There is, but i don‘t exactly know how. The YT channel „the bread code“ offers ressources. Basically the higher the protein, the higher hydration is possible. 14% is pretty high :)
@@13Luk6iul Yes, I did view Hendrik's video, "The Perfect Whole Wheat Sourdough Bread" . Not sure that is the one you are referring to. I haven't seen any others. I was confused by his video, as far as flour hydration. Maybe it's my age. Thanks.
Hi Sune, your link to the gloves does not work as OXO replaced its gloves. They now sell article 11219800. However they are rated up to 230C, whereas the previous ones were for 315C. So far I've destroyed two pairs of gloves by grabbing the CI bread pan, including cheap Amazon ones that were "rated for 500C". So I'm looking for ones to stay now. Any advise on the materials I should look for? Or experience with the new OXO gloves? Thanks!
I switched to the glove with fingers type instead for more dexterity. Those are NOT as effective when it comes to mitigating heat as the old OXO, but I'm quick so it doesn't matter so much :)
@@Foodgeek For me the problem is not really that the heat is coming through, but really the outer fabric is just melting away. Just ordered the ones from Kitchen Craft Masterclass, let's see if they will last. Is there a way without affiliate links that I can buy random stuff on Amazon and that you earn something from it?
Hi I have issues with the starter? Every time i stared initially went well good bubble comes but after two feeding I don’t know why first layer becomes watery. No moldy no bad smell . Is it okay or I’m doing something wrong? Please help me
Nice one, Sune! I’ll have to give this one a try. Although, my bread dough is always more sticky and harder to shape after a 25% rise during bulk fermentation. Not sure if my starter is too acidic and breaking down gluten too fast? I typically use a hearty bread flour with 12.7% protein. Been troubleshooting it for a while. Any suggestions?
Hey FoodGeek: I get that for truly sour sourdough you slow the fermentation down by refrigerating the dough. I wish you could just add vinegar or acetic acid without killing off the yeast in the starter. So, however you slice it, you can only make sourdough so sour by natural methods. Is that how you see it?
I doubt vinegar would kill the starter because there's already acetic acid in the starter, but I also don't know if it would make a difference in the sourness for the same reason--it's already there. You can try adding citric acid (I've read about people who do this, never tried it )or malic acid (never heard of it being used in bread, by why not?) to dough to make the bread more sour.
Looks so good! 😋 Gonna have to make this recipe soon! Would I add the toasted sesame seeds in the flour before the starter and water? Seems logical to me.... Any reason it would not work that way?
Thanks to Ridge for sending me this wallet and supporting the channel! Here’s the site if you want to check them out: ridge.com/foodgeek Right now and until December 7, 2021 Ridge will give you 15% off, after that the code is worth 10%.
I have been following you for years. I really like what you are doing but I have a major problem with your bread recipes (formulas?) I can only chalk it up to the differences in our bread flours. I bake and donate 98% of my bread to those who are having times more difficult than I am having. I use Costco (big box store) bread flour because someone donates it to me. It works well if I cut waaaay back on the amount of filtered water specified in your recipes.. For instance, the Sesame Sourdough recipe specifies 436 grams of water for 70% Hydration. With the Costco bread flour and at my elevation that works out to a wet disaster. Maximum water for a good dough is 338 grams. Are your grams different? Just having problems if I go with your recipes without changing them. When I make the changes the bread is magnificent! Aloha from Makawao Maui
My grams are the same as yours. 338 grams gives a hydration of 56.3% which, to be honest, is remarkably low. But that is exactly why I put a link to the bread calculator, so that people like you, who use low absorbent flours, can change the recipe to suit their flour. I think most bread flours normally would be able to work at 70% hydration, but I also have a sneaking suspicion that the flour quality is extremely high in Denmark, so still crappy flours or low protein flours perform far better than what people are faced with depending on what they have available :)
Hi. Nice bread but I have a few comments about your recipe. If you make sourdough bread like me because you believe it is healthier than industrial bread you have to watch salt content.1.8% salt compare to flour is standard but you are already over the standard and suggesting ones could go up to 3%. Adding salt allows you to incorporate more water in your dough which may be a plus for the esthetics but it will negate the health benefits of sourdough bread. Also your batard (silent d at the end) is shaped very tight and that's why your seam doesn't hold closed.
I suggest what I think tastes good. 2% is the accepted 'correct' amount, I think 3% tastes good. I do give a health warning. I am pronouncing batard with an American English pronunciation, so that would be batard with a d at the end.
Buy the t-shirt: fdgk.net/buy-car-dashboard-lights-tshirt :D
Lovely! I’d love to see a recipe for honey oat sourdough.
I cannot wait to make this recipe!
Just baked this morning, and my whole family gave the thumbs up!
Awesome! Thank you!
That loaf looks stunning - my next weeks challenge! Thank you 🙏
I made this from your video, and WOW, what a flavorful bread!
Such a great bread! You can top this bread with soooo many things. Try buttered toast with some Vegemite or Marmite. OMG 😳😋 Or anything sweet like honey, jam…. Just butter too.
Just made this recipe again. So good 👍
This looks wonderful. Will try this one soon!! You might want to make a visual correction on the temp you turn the oven down to after first part of bake. You said turn down to 230 celsius or "150 degrees Fahrenheit." (assume you meant 446 or 450 F??). Just wanted to bring this to your attention as their as so many newbies that may not catch the error. Love you videos!!! Have a great day. And keep doing what your doing, we all appreciate it, and YOU!!
Looks amazing! Will try the recipe, thanks for sharing
I’m absolutely sure that this bread is as delicious as it looks !!! Excellent job!👍🏻👍🏻👍🏻
Thank you
Thank you! By watching your channel over the past year you have taught me how to bake delicious sour dough bread.
May I respectfully request that you please produce a program about making bread with Kamut flour.
I know what I'm making this week!
Nice! As an alternative, one can simply fill a very large plate with the seeds and then roll the dough around a little, then just pour the seeds back into the container after use. Anyway, I find it a little easier, for what it may be worth.
I certainly put everything on the dish towel back in the container :)
It think a plate may be great for a boule, but probably not for a bâtard :)
Coool. Thanks
Wow! Watching this video on my "fasting day" was a bad idea. Can't wait to make this. Thanks Sune!
I had a really successful bake! My loaves were very tender with a beautiful open crumb and delightful crust. I'll add it to my rotation for sure. I have never had an issue with your formulas here at 6,000 ft and very low humidity. [I have a Brod & Taylor proofer I use in the winter.] I can always count on your loaves coming out perfectly! Thanks for sharing!
That's wonderful to hear. Thank you
Yawza is right! Thanks for my next bread bake.
I have been topping with poppy seeds…can’t wait to try this.
Love poppy seeds too ❤️
I'd love it if you showed us your top tips for slicing sourdough bread consistently so that we can better enjoy nice uniform slices! Yours in this video are PERFECT!
I use a deli slicer, which makes a lot more consistent slices than a knife. I am planning a bread knife video though :)
@@Foodgeek I like that idea!
Bread slicer?! I thought it was your natural and excellent bread slicing skills! 🤔🤣
I've tried you're recipe twice. It's very delicious. Third time today and I just thought of something. Is it important to kneed in the seeds after having the dough rest an hour? Why not adding them in the first step and mix them with the flours and the salt?
Great recipe for fantastic bread that puts sesame into the spotlight. I baked one loaf today and will bake the other one tomorrow. Although this won't become my default recipe I enjoyed it thoroughly and will make it from time to time. The recipe is forgiving enough that even a beginner like me can overcome some slight challenges related to flour quality, hydration and shaping.
Thank you
Got to make this!
Wow! That’s a lot of seeds. I can’t wait to try that ratio! I’m so surprised the external seeds stuck on so well with just water spritz thanks for this and the many other informative videos Sune!
My favorite part of sourdough making is intricate scoring, and seeds don't normally lend well to this. However, I think I'm going to have to give this one a try. It just looks too delicious!
Hi Sune,
Thank you for this delicious recipe, it turned out great! 😃👍But i did have to use less water, due to my flour. (low protein). Thank you for all your great videos, i‘ve learned so much from you! 😊
Great job! ❤️
Love the music man, we'll try this one out and let you know :)
That looks amazingly delicious.
It is
This looks good. I also like sesame seeds in a lot of things. But I have a suggestion for an experiment/comparison. Make this bread, or another heavily nut filled bread and try adding the nuts in the beginning with the dry ingredients and compare that to adding it during the later stretch and folds. I am not convinced there would necessarily be a big difference. Would the nuts actually "damage" or interfere with gluten formation. What do you think Sune? Have you compared this before?
I think you're right and it would be easier to get a good distribution this way 😊
I always add the walnuts to the flour mix at the very beginning and get beautiful purple dough
@@Foodgeek Please test this! Everyone seems to think you can only incorporate mix-ins after a couple of folds. Would love to see you debunk/confirm.
Is it possible that you can make a video on slicing sourdough bread or if you can test out some of the bamboo slicers.
I've never added seeds in my bread right after the first S&F. I often do it when doing lamination just until the gluten is fully developed. I'm too afraid of my dough becoming flat 😂
Thinking I know what I'll be making for this weeks bread! Looks amazing!
I made this recipe today. Excellent and so delicious 😃
Thank you and I agree 😁
Really nice bread! I like sesame and try the recipe soon. Thanks for the video!!
Hi Sune From Norway here. . I have been baking your artisan bread a few times now, and learned some from you too Today I am giving this recipe a try, and looking forward to tasting it later with "tandsmør" :-D. (edit:) This bread was very tasty, will bake many more times. Thank you!
I’m going to try your recipe…looks delicious!!
Excellent excellent 👍👍👍👍👍.
I regularly make a very similar recipe, except I put in more sesame (20%) and I use a stand mixer so I add the sesame seeds during kneading. Works v well.
Can’t wait to try this one!! You are awesome!!
I appreciate the suggestions to lower the hydration depending on your flour. I’ve had to settle for 72.5% with my local flour. I would like to learn how to find high hydration flour… I’ve even tried my two local mills with no luck.
Italian ‘Manitoba’ flours have 13-14% protein.
Personally, I prefer to buy ‘local’ even if it means less protein and a bit less oven spring (and fewer holes for the jam to fall through).
This bread is so delicious Sune!!! I made it and the dough was going really well but I really struggled with the oven spring this time! I don't have a Dutch oven, so I generally use the baking tray+boiling water method but I recently got a big glass casserole (?) With a lid and tried to bake this bread but it came out so flat! Still very delicious but flat! Do you have any tips? Should I throw away that glass casserole?
Do you use a baking steel? 😊
@@Foodgeek No 👀 I haven't really noticed that in any of your videos before 🤣 Does that help with oven spring in a glass casserole / Dutch oven specifically? Maybe a vid on the benefits of baking strrl might be something I need to watch🥲
It retains heat and thus helps ovens spring. If you use a Dutch oven the bottom of it serves the same function.
MMM, looks delectable!
You should also take a look at Chad Robertson's (i.e. Tartine) sesame loaf recipe.
I read up on it after people started commenting on this video. I seems like it's mainly a semolina bread, which also sounds wonderful ❤️
@@Foodgeek the toasted sesame flavor is very strong. Kitchen smells like toasted sesame oil (in the same way a brioche loaf smells like butter) at the end of the bake. Was a bit much for my family, but I liked it quite a lot.
Are the sesame seeds you roll the final dough in toasted or just plain white sesame seeds?
Just plain. They will be toasted by the baking process :)
Thanks, Sune. I’m a big fan!
First off I love this recipe. Working with 80% hydration dough is challenging but the kind I like. I have a few questions. When retarding the dough how much does the temp of my fridge matter? Going from cold to oven I think my dough suffered. My boule ended up looking more like a Hershey’s kiss than a round loaf. My starter was good and active and I achieved bulk fermentation +25% in about 1hr20min. This is my most ambitious sourdough to date and I’m sure I messed up something along the way. Any feedback would be great. Thank you. Love your channel!!
The temperature of the fridge matters. I have mine set to 2C, as the dough will still grow when the dough temperature is above 4C.
1 h 20 m for 25% growth? Is your rt like 40C?
Thank you, very happy to be of help
@@Foodgeek thank you so much for getting back to me. For my 1:25m bulk ferment I used the oven with just light on and it does get pretty warm in there…maybe too warm. I’ll make some adjustments and get this dialed in. Thanks again!
Can you do this no knead, Sune? Also can you make this enriched? With milk, butter and eggs?
Love watching you bake bread! Tried this recipe using a mixture of flax seeds, black and white sesame seeds. Really a delicious bread. But somehow I can’t get a good oven spring and ear. It went from fridge, score and straight to oven. 2nd loaf had a 20min rest between fridge and oven, but still the same. Any tips?
Did you let the dough grow 25% before shaping? Also, how much does your starter grow after you feed it? :)
@@Foodgeek yes I did. Then inhad to go out. So I left it in fridge fir 2 more hours, then came back to shape it. Was still 25% when I got home.
After shaping into the baneton do I rest it before keeping it in fridge and should I cover it while it’s resting in the fridge?
Can I bake it straight from the fridge or let it warm to room temperature before baking?
@@intimatesuppers It needs to finish fermenting in the fridge. At least 8 hours. Putting it in the fridge and then shaping may be what is robbing you of oven spring, or it may be because it's harder to shape a cold dough.
I always bake straight from the fridge and never cover it.
This looks delicious! I am sure it would be my favorite. I was wondering if you have ever used freekeh flour? I am attempting to make a starter now. It seems a bit thirstier than whole wheat. I also noticed that it peaks around 2 hours after feeding which seems like a short window. There are less carbs in this flour and I am on a low carb diet so I am hoping that it works out. But I am also thinking that could be the reason for the quick peak time. Let me know your thoughts.
Why not simply "nead" it which would definitely disperse the sesame seeds evenly? Why specifically the "rubuard" method? An idea also you might want to try is to grind the sesame seeds a little to open them up. These kind of seeds like flaxseed, sesame seeds etc never get crushed when mastixating because they escape between the teeth mostly and get swallowed whole. Seems a waste for them to never get digested properly and mostly exit the body whole! It does look somewhat delicious. I'm salivating at the thought of toasting it with traditional good old quality butter and jam preserve with a nice a cup of English 🍵 - yummy!
Because the hydration is too high for kneading. It would just be a sticky mess :)
Hi Sune. Appreciate your videos very much! QUESTION: Is there a way to determine how much hydration your flour can stand? I use a 14% protein flour most of the time for breadmaking. It's what's available around here. Thank you. Blessings.
Yes! There is, but i don‘t exactly know how. The YT channel „the bread code“ offers ressources. Basically the higher the protein, the higher hydration is possible. 14% is pretty high :)
@@13Luk6iul Yes, I did view Hendrik's video, "The Perfect Whole Wheat Sourdough Bread" . Not sure that is the one you are referring to. I haven't seen any others. I was confused by his video, as far as flour hydration. Maybe it's my age. Thanks.
@@richardkuhn8115 i found this video helpful :) ruclips.net/video/HNQbwvZIAYc/видео.html
Hi Sune, your link to the gloves does not work as OXO replaced its gloves. They now sell article 11219800. However they are rated up to 230C, whereas the previous ones were for 315C. So far I've destroyed two pairs of gloves by grabbing the CI bread pan, including cheap Amazon ones that were "rated for 500C". So I'm looking for ones to stay now. Any advise on the materials I should look for? Or experience with the new OXO gloves?
Thanks!
I switched to the glove with fingers type instead for more dexterity. Those are NOT as effective when it comes to mitigating heat as the old OXO, but I'm quick so it doesn't matter so much :)
@@Foodgeek For me the problem is not really that the heat is coming through, but really the outer fabric is just melting away. Just ordered the ones from Kitchen Craft Masterclass, let's see if they will last.
Is there a way without affiliate links that I can buy random stuff on Amazon and that you earn something from it?
What is raubarb method?
Is yr sourdough taste very sour? Is authentic sourdough must have significant sour taste? Because mine has very subtle sour taste
Hi I have issues with the starter? Every time i stared initially went well good bubble comes but after two feeding I don’t know why first layer becomes watery. No moldy no bad smell . Is it okay or I’m doing something wrong? Please help me
Are you feeding equal amounts of water and flour by weight? :)
Did you use hulled or unhulled seeds?
@Foodgeek what bread slicer do you use?
It's a deli slicer. It's called Bosch MAS9101N, but it's not in production anymore :)
Nice one, Sune! I’ll have to give this one a try. Although, my bread dough is always more sticky and harder to shape after a 25% rise during bulk fermentation. Not sure if my starter is too acidic and breaking down gluten too fast? I typically use a hearty bread flour with 12.7% protein. Been troubleshooting it for a while. Any suggestions?
Did you try to lower the hydration? :)
I have this same problem. Not sure if Sune's flour absorbs lots more water than mine.
My flour performs well at 80% hydration 😊
@@Foodgeek I use King Arthur bread flour, a pretty popular flour in the United States. I should send you a bag and you can try it out 😂
Hey FoodGeek:
I get that for truly sour sourdough you slow the fermentation down by refrigerating the dough. I wish you could just add vinegar or acetic acid without killing off the yeast in the starter. So, however you slice it, you can only make sourdough so sour by natural methods. Is that how you see it?
I doubt vinegar would kill the starter because there's already acetic acid in the starter, but I also don't know if it would make a difference in the sourness for the same reason--it's already there. You can try adding citric acid (I've read about people who do this, never tried it )or malic acid (never heard of it being used in bread, by why not?) to dough to make the bread more sour.
Is there a reason that you didn't add the sesame seeds during the initial mix?
Your T-shirt is dope
Temp of water?
Why not just mix the sesame seeds in n with dry flour before the dough mixing! Easier & very little downside!
Looks so good! 😋 Gonna have to make this recipe soon! Would I add the toasted sesame seeds in the flour before the starter and water? Seems logical to me.... Any reason it would not work that way?
Thanks ❤️ It probably would, but I've been doing this bread for a long time, so I didn't think about changing it 😊
@@Foodgeek Thanks! I hope to try it soon, your way and see how I do😃
Bless you and thanks for all the recipes and “how to’s”
YOWZA
I accidentally used 100 gr of sesame seeds. Do you think it will be too much?
Those extra 2 grams might spoil it all 😂
Thanks to Ridge for sending me this wallet and supporting the channel! Here’s the site if you want to check them out: ridge.com/foodgeek
Right now and until December 7, 2021 Ridge will give you 15% off, after that the code is worth 10%.
I have been following you for years. I really like what you are doing but I have a major problem with your bread recipes (formulas?) I can only chalk it up to the differences in our bread flours. I bake and donate 98% of my bread to those
who are having times more difficult than I am having. I use Costco (big box store) bread flour because someone donates
it to me. It works well if I cut waaaay back on the amount of filtered water specified in your recipes.. For instance, the
Sesame Sourdough recipe specifies 436 grams of water for 70% Hydration. With the Costco bread flour and at my elevation that
works out to a wet disaster. Maximum water for a good dough is 338 grams. Are your grams different? Just having problems if I
go with your recipes without changing them. When I make the changes the bread is magnificent! Aloha from Makawao Maui
My grams are the same as yours. 338 grams gives a hydration of 56.3% which, to be honest, is remarkably low. But that is exactly why I put a link to the bread calculator, so that people like you, who use low absorbent flours, can change the recipe to suit their flour.
I think most bread flours normally would be able to work at 70% hydration, but I also have a sneaking suspicion that the flour quality is extremely high in Denmark, so still crappy flours or low protein flours perform far better than what people are faced with depending on what they have available :)
Hi. Nice bread but I have a few comments about your recipe. If you make sourdough bread like me because you believe it is healthier than industrial bread you have to watch salt content.1.8% salt compare to flour is standard but you are already over the standard and suggesting ones could go up to 3%. Adding salt allows you to incorporate more water in your dough which may be a plus for the esthetics but it will negate the health benefits of sourdough bread. Also your batard (silent d at the end) is shaped very tight and that's why your seam doesn't hold closed.
I suggest what I think tastes good. 2% is the accepted 'correct' amount, I think 3% tastes good. I do give a health warning.
I am pronouncing batard with an American English pronunciation, so that would be batard with a d at the end.