Yield: 3 medium loaves
TOTAL FORMULA
PREFERMENTED FLOUR: 25%
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 465 | 3¾ cups + 2 tablespoons | 100% |
| Water | 364 | 1½ cups + 1 tablespoon | 78% |
| Salt, fine | 9 | 1½ teaspoons | 2% |
| Yeast, dry instant | 2 | ¾ teaspoon | 0.50% |
| Sourdough culture | 23 | 1½ tablespoons | 5% |
| Sesame seeds | 37 | ¼ cup | 8% |
| Sesame seeds, for the crust | |||
| Total Weight | 900 | All | 193.50% |
STIFF LEVAIN
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 116 | 1 cup | 100% |
| Water | 70 | ¼ cup + 1 tablespoon | 60% |
| Sourdough culture | 23 | 1½ tablespoons | 20% |
| Total Weight | 209 | All | 180% |
FINAL DOUGH
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Water | 294 | 1¼ cups |
| Stiff levain | 209 | All |
| All-purpose flour | 349 | 2¾ cups + 2 tablespoons |
| Salt, fine | 9 | 1½ teaspoons |
| Yeast, dry instant | 2 | ¾ teaspoon |
| Sesame seeds | 37 | ¼ cup |
| Total Weight | 900 | All |
DAY ONE
STIFF LEVAIN
In a medium bowl, combine the tepid water (75°F to 80°F) and the sourdough culture. Mix with your hands and fingers until the culture is broken up and well distributed in the water, then add the flour.
Mix briefly, then knead until smooth.
Cover and set at room temperature for 12 to 16 hours.
DAY TWO
PREPARE
Put the sesame seeds in a large heavy pan set over low to medium heat.
Toast the seeds, stirring and moving them around, until golden; they will often pop some as they toast. This toasting may also be done on a sheet pan in a 400°F oven, for about 10 minutes.
MIX
Calculate temperatures. See Setting Temperatures for instructions. Desired dough temperature: 76°F
In a large mixing bowl, combine the final dough water and stiff levain. Mix with your hands until the levain is broken up in the water, then add the flour, salt, yeast, and sesame seeds. Stir with the handle end of a wooden spoon until the dough forms a shaggy mass. If you find it easier, after some stirring, scrape the dough out of the bowl with a plastic scraper onto your work surface and knead briefly with your hands just until the dough comes together. Resist the urge to add more flour. Scrape the dough off the work surface and return it to the bowl for bulk fermentation.
BULK FERMENTATION
Scrape down the sides of the mixing bowl and allow the dough to rise, covered, for 3 hours at room temperature, folding as directed below.
FOLD
Fold after 15, 30, 45, 60, and 120 minutes, then leave untouched for the third hour. See Folding for instructions.
As you perform each series of folds, you’ll begin to notice that the dough becomes smoother, stronger, and more cohesive.
DIVIDE AND SHAPE
To make the sesame seed crust, place the sesame seeds on a sheet pan. On a second pan, place a well-moistened tea towel or dish towel.
Turn the dough out onto a generously floured surface and gently stretch to a 9 by 12-inch rough rectangle.
Divide the dough into 3 pieces, roughly 3 by 12 inches and weighing about 300 grams each. It’s OK if you choose to divide them by eye rather than using the scale; keep them as even as possible. See Dividing for instructions.
Set the top side of each piece on the moistened towel, then roll in sesame seeds and place on a lightly floured baker’s linen (couche) or tea towel, top side down. Be sure to get as many seeds on the crust as possible. Pleat the couche between the loaves to support their sides as they rise.
PROOF
Cover and proof for 60 to 75 minutes at room temperature.
BAKE
During the proof, preheat the oven to 500°F with a baking stone and steaming system in place. See Baking for instructions.
Transfer the loaves to parchment paper or a baker’s peel, gently inverting them so that the underside, which was against the dusted tea towel or linen, becomes the top.
Slide the loaves onto the preheated baking stone.
Bake with steam for 25 to 30 minutes. After 15 minutes, carefully remove any steaming devices, lids, parchment paper, or bowls. Rotate the loaves on the stone.
At 25 to 30 minutes the loaves should be well colored. Turn off the oven, prop open the door a few inches, and allow the loaves to dry for an additional 10 minutes.