Time to expand our recipe collection for sourdough loaves! You can never have enough options to use the leftovers of your sourdough starters. They are just too good to be thrown away.
So this time, we went for milk instead of water and also added sesame seeds on top and the sides of the bread.
The result is a very delicious and saturating sourdough loaf. Just go ahead and try it out for yourself!
Things to know before you start
Time Schedule
| Steps | Work time | Waiting time |
| Levain | ~5 minutes | 10 hours |
| Poolish | ~5 minutes | 10 hours |
| Mix | ~15 minutes | – |
| Bulk Fermentation, Stretch & Fold | ~15 minutes | 2,5 hours |
| Shape | ~10 minutes | – |
| Proof | – | 12 hours |
| Score | ~5 minutes | |
| Bake | ~5 minutes | 45 minutes |
| Cool | – | 2 hours |
This sourdough loaf with sesame seeds will be ready in about 28 hours.
Total ingredients
| Weight | Ingredient |
| 100 g | Sourdough starter – From whole wheat flour |
| 500 g | All-purpose flour |
| 10 g | Salt |
| 3 g | Yeast – Fresh |
| 20 g | Honey |
| 320 g | Milk – 3,5% Fat |
| ~20 g | Sesame seeds |
You will have a dough of about 953 g in total (sesame seeds not included).
Difficulty
Another simple recipe for all hobby bakers for a great sourdough loaf topped with sesame seeds. Consider having a look at our recipe sourdough bread for beginners if you haven’t baked a sourdough loaf before.
Baking tools
An oval banneton proofing basket is recommended to get the nice shape we got. Besides that you should be good to go with some of our should have baking tools.
Steps
1. Levain
| Weight | Ingredient |
| 100 g | Sourdough starter – From whole wheat flour |
| 150 g | All-purpose flour |
| 150 g | Milk – 3,5% Fat – 5°C (41°F) |
- Mix all ingredients thoroughly together
- Store sealed for 10 hours at 20-22°C (68-71,6°F)
2. Poolish
| Weight | Ingredient |
| 100 g | Milk – 3,5% Fat – 5°C (41°F) |
| 100 g | All-purpose flour |
- Mix all ingredients thoroughly together
- Store sealed for 10 hours at 20-22°C (68-71,6°F)
3. Mix
| Weight | Ingredient |
| – | Levain |
| – | Poolish |
| 250 g | All-purpose flour |
| 70 g | Milk – 3,5% Fat – 40°C (104°F) |
| 10 g | Salt |
| 3 g | Yeast – Fresh |
| 20 g | Honey |
- Mix all of the mentioned ingredients together in a stand mixer for 5 minutes on speed one and 5 minutes on speed two
- The dough should not stick to the bowl
4. Bulk Fermentation, Stretch & Fold
- Cover the dough and let it rest for a total of 2,5 hours at 20-22°C (68-71,6°F)
- During that time stretch & fold the dough every 30 minutes (3 times in total) and after the 3rd time let it ferment further for 60 minutes until 2,5 hours in total are reached
- After each stretch and fold put it back to the bowl and cover it again so it doesn’t dry out
5. Shape
- Shape your dough by long moulding it
- Afterwards dip your hands in water and damp the top and sides of the dough with them
- Now take the sesame seeds and sprinkle them all over the top and sides of the dough
6. Proof
- Dust your proofing basket with a bit of all-purpose flour
- Put your previously shaped dough seam-side-up in the dusted proofing basket
- Add a bit of flour on top
- Cover it with a towel
- Let it proof for 12 hours in the fridge at 5-8°C (41-46,4°F)
7. Score
- Cover a pizza peel with parchment paper
- Gently take your dough out of the proofing basket by flipping it upside down on the pizza peel
- With a bread lame make one quick cut (about 2 to 3 cm deep) on top of the dough from left to right
8. Bake
- Preheat oven to 250°C (482°F) for ~45 minutes with the upper and lower heat function
- Put the loaf in the oven, create steam and bake for 45 minutes
- After 10 minutes lower the temperature to 220°C (428°F), let the steam out by opening the oven door for ~45 seconds and close it again
9. Cool
- After baking take your loaf out immediately
- Let your loaf cool for about 2 hours on some kind of grid before you start cutting it
Conclusion
Crust
Lovely crunchy and firm crust. The sesame seeds are just the perfect addition.
Crumb
The crumb is soft and fluffy but firm with very fine pores. The closer the pores get to the crust, the bigger they get.
Taste
This sourdough loaf has a slightly sour taste and you can tell that milk was used instead of water. It doesn’t taste like milk rolls but you can tell that milk is a part of the recipe.
Goes good with
This bread goes fantastic with scrambled eggs! For whatever reason sesame seeds and scrambled eggs are a brilliant combination – we can just highly recommend it.
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