Whole-Grain Black Sesame Sourdough Bread (77% Hydration)

Levain: 5 hours
Bulk Warm Fermentation: 3 hours 35 minutes
Proof time: 15 hours
Bake time: 45 minutes
Yield: 1 loaf

Schedule:

9:00 a.m. Levain
9:10 a.m. Seeds soaker
1:00 p.m. Autolyse
2:00 p.m. Mix
2:25 p.m. – 6:00 p.m. Bulk Fermentation
2:25 p.m. – 3:25 p.m. First stretch and folds
3:25 p.m. – 4:25 p.m. Second stretch and folds
4:25 p.m. – 4:55 p.m. Third stretch and folds
4:55 p.m. – 5:25 p.m. Fourth stretch and folds
5:25 p.m. – 6:00 p.m. Preshape
6:10 p.m. – 9:30 a.m. Shape and Proof (overnights)
9:30 a.m. Bake (next day)

Ingredients:

Levain:

• 14 g ripe starter
• 14 g strong bread flour
• 14 g whole grain flour
• 28 mL warm water

Seeds Filling:

• 20 g sunflower seeds
• 20 g black sesame seeds
• 40 mL boiled water

Dough:

• 293 g strong wheat flour or all-purpose flour
• 118 g whole grain wheat flour
• 270 mL water 1
• 1 Tbsp water 2 (plus more if needed)
• 70 g ripe levain
• 8 g salt
• 20 g honey

Directions:

1. Levain (9:00 a.m.). In a small bowl, mix the Levain ingredients and leave it to rise in a warm place for 5 hours (24-27°C or 76-79°F)
2. Seeds soaker (9:10 a.m.). After making the levain, lets make the seeds soaker. Add the black sesame seeds and hot boiled water to the bowl. Let rest until it needed.
3. Autolyse (1:00 p.m). In a medium bowl, add 293 g strong bread flour or all-purpose flour, 118 g whole wheat flour, and 270 mL water 1 and mix until no dry bits remain. Cover the bowl and let rest for 1 hour.
4. Mix (2:00 p.m.). To the mixing bowl with your dough, add levain, honey, and 1 Tbsp of water. Mix thoroughly and strengthen the dough with slap and fold technique (about 5-10 minutes) to improve the gluten. You can use your stand mixer with dough hook instead. Let the dough rest for 15 minutes in the bowl. After 15 minutes add the salt, another splash of water about 10 mL, and mix until incorporated.
5. Bulk Fermentation (2:25 p.m. to 6:00 p.m.). This dough will need 4 or 5 sets of stretch and folds during warm bulk fermentation. Before doing the first stretch and folds, you need to spread 1/4 of the seeds soaker and sunflower seeds over the top of the dough during each stretch and folds at each cardinal direction of the dough (North, South, East and West). Spread 1/4 of the seeds and stretch-folds to the north, turn the bowl, spread again 1/4 of the seeds and stretch-folds again. After that, let the dough rest in a warm place for 1 hour (covered). The video shows everything in detail.
6. Preshape (5:25 p.m. – 6:00 p.m.). Lightly flour your work surface and scrape out your dough. Lightly shape the dough into a round shape. Let the dough rest for 35 minutes, uncovered.
7. Shape (6:10 p.m.). Shape the dough into a round (boule). Then, place the dough in proofing baskets or in a large sieve with a towel inside (sprinkle lightly with flour on the towel so that the dough does not stick).
8. Proof (6:10 p.m. to 9:30 a.m. the next day). Cover proofing basket with reusable plastic and close tightly. Then, place baskets into the refrigerator and proof overnight.
9. Bake (The next day, bake at 9:30 a.m.). Preheat your oven with a baking surface or Dutch oven (Bread Pan) or Tempered glass bowl inside to 230°C (450°F). When the oven is preheated, remove your dough from the fridge, score it, and transfer it to the preheated baking surface. Bake for 20 minutes with steam. After this time, vent the steam in the oven and continue to bake for 25-30 minutes longer. Let the loaf cool for 2 hours on a wire rack before slicing.