Sesame baguette

Kneading time 18´.

Temperature of the dough: 23 ºC.

1st Fermentation of the dough without dividing: 1 h.

2nd Fermentation per piece of the divided dough: 45´

 3rd Fermentation of a formed piece: 1h 15 minutes.

Baking time: 30´.

Temperature of the oven: 250 ºC.

METHOD

• Blend water and flour at a slow speed for 7’.
• ½ hour autolyse.
• Soak the sesame seeds in 200 g of water.
• Add the sourdough, yeast and salt. Blend for 7 minutes at a slow speed.
• Knead for 3 more minutes, at medium speed, add the sesame and the second part of water little by little.
• Ferment in block for 1h.
• Divide into 200 g pieces.
• Let settle for 45-minutes
• Shape into long loafs with pointed ends. 
• Fermentation of 1 hour and 15 minutes
• Bake at 250 ºC for approximately 30 minutes.