Sesame loaf

Category: Yeast bread
Sesame loaf

Ingredients

Dough (Fermented dough):
dry yeast 0.25 tsp
wheat flour c. from 100 g
water 68 g
salt 2 g
Dough:
dough 58 g
dry yeast 0.25 tsp
wheat flour c. from 270 g
water 170 g
salt 6 g
sugar 15 g
butter 18 g
sesame 35 g
Additionally:
yolk 1 PC
sesame

Cooking method

  • Opara:

  • Sesame loaf
    Mix yeast with flour, add water and salt, mix. Fermentation at room temperature for 1-2 hours, then 24-48 hours at a temperature of 3-4C degrees.
  • Dough:

  • Sesame loaf
    Mix yeast with flour (leave 1 tablespoon flour). Add water at room temperature, sugar, dough. Knead for 4-5 minutes, add remaining flour and softened butter. After another 7-8 minutes, add salt to the dough. Add sesame seeds at the end of the batch. The dough turns out to be very soft, sticky, but does not smear along the bottom of the bucket and the walls of the bread machine.
  • Lightly dust the table with flour. Lay out the dough, stretch and fold: first with an envelope, and then fold the resulting rectangle with an envelope (lengthwise) again. Fermentation for 90 minutes. In the middle of fermentation, gently stretch and fold the dough again.
  • Put the finished dough on the table, knead. Roll into a ball and let it pre-proof for 10 minutes.
  • Sesame loaf
    Knead into a layer with your hands and form a loaf. To do this, bend one edge of the dough, seal with the edge of the palm to the middle. Fold the second edge of the dough to the middle, seal. Fold again (lengthwise), seal the seam and correct the shape.
  • Transfer to baking paper seam down, brush with yolk, sprinkle with sesame seeds. Proofing under the foil for 60 minutes.
  • Preheat the oven together with a baking sheet, or better with a baking stone or a large cast-iron pan up to 240C (220C convection) degrees. Before planting in the oven, make cuts on the dough piece with scissors, transfer to a hot plate.
  • Sesame loaf
    Bake bread with steam for the first 10 minutes at a temperature of 240C (convection 220C) degrees, then lower the temperature to 200C (convection 180C) degrees and bring the bread to readiness.
  • Sesame loaf
  • Sesame loaf
  • Sesame loaf

The dish is designed for

1 loaf weighing 500 grams

Note

Source: (modified). Bread according to the original recipe scorching Angela (ang-kay).

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Provencal bars (vernisag)

Sesame loaf

vedmacck
What a Loch Ness monster! With a comb!
I love sesame baked goods! Bookmarked it!
Rada-dms
What a crumb !!!!
In general, a forelock, like a punks! Thank you, we must do it as soon as possible!
Sonadora
Tatiana, Olyathank you girls! The bread is very fragrant, try it. I hope you will like it.
Gala
Manya,
Eka you reared him!
Omela
Oooh, what a scallop !!! Sonadorik, Gorgeous cut !!!

At least someone on the HP bakes bread.

Galina S
Beckoningayayayayayayayayaya !!! what dragon
very beautiful! Myakish, just no words, it's very nice to look at your bread !!!!
vedmacck
Omela,

I have the same question lately

Maroussia
Manchik, I'll have to bake it, I really liked it!
Sonadora
Galina, Ksyusha, Galya, Helen, Thank you! First of all, because of the scallop, I was attracted by bread and kuzhuta, of course.

Ksyusha, in the original, from Sergey (where did you buy the kneader) the bread is incomparable. No matter how hard I fought, I could not repeat it according to his recipe.
Omela
Lan, don't be shy here, don't knock out a tear !! ; -D Gorgeous bread turned out !!
ang-kay
Marinka! And mnu there is such, only worse somehow!Sesame treat
Well done!
Ksyushk @ -Plushk @
Wow! What a tuft!
Marine, I love your loaves. This oven will probably have to be.
Admin

Sumptuously! With horns like this on top
MarinkaTHANKS for the pleasure of contemplating beauty
Nikusya
Manya, dumpers! Tomorrow we'll eat up a double portion of sesame saikas and bake a sesame loaf! Thank you, great bread!
Tanyulya
Manya, as always beauty !!!! The masters are already seen from the photo !!!
Sonadora
Angela, sorry Please!

Ksyusha, Tanechka, Ilona, ​​Tanyusha, Thank you.
Sivana
Manya, what a wonderful loaf with a wonderful mohawk)) Thanks for the recipe and master class I will definitely try to bake)
Sonadora
Sivana, Thank you! I would be glad if you like it.
ang-kay
Quote: Sonadora
Angela, I'm sorry, please!
It's okay. You can rewrite the apartment!
Let there be more bread on the site! Yours is prettier.
barbariscka
Pretty boy! The scallop is wonderful!
lu_estrada
Manechka, beautiful !!!
Kras-Vlas
Manechka, the beauty is indescribable, and the comb! Bravo!
Marina_K
The poet's soul could not bear - my gentle nature - such beauty. I went and put the dough.
lungwort
Manyasha, gorgeous bread! I take it to bookmarks and I will definitely bake it.
Sonadora
Vasilisa, Luda, Olya, Marina, Natasha, thanks for stopping by girls. It's so nice that you liked the recipe. I hope you enjoy the bread too.

Marina, I will wait. Delicious bread for you.
Nikusya
Manechka, I'm carrying a report! The scallop didn't work, but it doesn't matter! The loaf is just not usually tasty! I did everything strictly according to the recipe, only I put the dough on whole grain wheat. The crumb is just a song, tender a little wet, everything I love. The crust is thin delicate fragrant mmmmmm. I will definitely bake some more! ... Thank you Manechka!

Sesame loaf

Sesame loaf
Maroussia
Manechka, here is my "hedgehog" "Thorns" he made very funny
Sesame loaf

Sesame loaf
She did not step back from the recipe, only fried sesame seeds. In my opinion, he "floated" for me, it's very hot at home.
A very tasty bar with a pronounced sesame flavor. The cut shows that my sesame seeds are fried.

Sesame loaf

Man, and I still have dough, how long can it live in the refrigerator?
Thank you for the delicious and aromatic bread
Do not swear that I have inserted a lot of pictures here
Sonadora
Ahhh! What bars! Girls, what a beauty! It is good that the home address is not indicated in the profile, otherwise I would have come for a hump.
Ilona, I can imagine what a bright wheat spirit turned out to be from bread dough with whole grain flour. The scallop, it seems to me, did not rise because the cut turned out to be a little too small. If he, the cut, were deeper, he would stand up as cute.

Quote: Maroussia

Do not swear that I have inserted a lot of pictures here
Lenochka, Yes, I'm only for! Cool bread, do not slander. If you are afraid that it will float at full proofing, you can try to shorten it a little.
Opara yes ... I braked it. Its quantity is indicated for two loaves. How much time have you spent in the fridge?
In principle, if it smells nice, you can let it warm up at room temperature for about 15 minutes, and then “feed” it: add 60 g of water and 40 g of flour, leave it on the table for an hour, then put it in the refrigerator. My 48-hour dough after such feeding was very active one day down, I took from it 90g + 1 / 2h. l dredge and added to the next bread (for 400 g of flour).
Nikusya
Quote: Sonadora
I can imagine what a bright wheat spirit turned out to be from bread dough with whole grain flour.

Yeah, at work I put sandwiches in the nightstand, they smelled so much that the neighbor on the "desk" smelled them, so we ate them without a twinge of conscience without waiting for 10 hours of tea! ... The recipe went to people again! Thanks again. Dough of cold fermentation, it's weigh!
Avanturin
I am grateful from my husband - he is a lover of baking with sesame seeds. I prepared a double portion at once - said little
Wonderful loaf. Although I managed to mess up with the appearance, I forgot to cut the scallop and got a tear in its place. The main thing was not reflected in the taste)
I added linseed to the sprinkling top

Sesame loaf
Sonadora
Anyahow disappointing. The loaf would have come out noble, that's how it was blown up in the oven. The crumb shows that the bread turned out to be wonderful.
Avanturin
Sonadora, you have to do work on mistakes
I'll just replenish sesame stocks ...
Sonadora
Quote: Avanturin

I'll just replenish sesame stocks
Refill, it will come in handy soon. And you can cut a bar as you like, at least along, at least across.
Batonchik
Good day. tell me, please, I didn’t get a dough. As a lump I put in the refrigerator, it remained the same size. Should it be, or should it ferment and expand? What to look for next time?
Admin
Quote: Batonchik

Good day. tell me, please, I didn’t get a dough. As a lump I put in the refrigerator, it remained the same size. Should it be, or should it ferment and expand? What to look for next time?

No, even in the refrigerator, yeast should work. There will be no stormy ascent as in warmth, but there will be movement inside.
Check your yeast How to test and activate yeast?
Sonadora
Tanya, thanks again for your help!

Batonchik, the dough should approximately double. Look at the photo of the dough: the first is a lump of dough immediately after kneading, the second is the dough after fermentation in the refrigerator, its structure is clearly visible, the dough "consists" of small bubbles.
Batonchik
Everything worked out (the problem was with the yeast), thanks to everyone for the advice. The bread is wonderful !!! Thanks for the recipe.
Sonadora
Batonchik, I am very glad that everything worked out and I liked the bread.
garifimovna
What a cool "mohawk", thanks for the recipe, I'm going to put the dough.
eye
Manechka, please tell me how much fresh yeast to use: I looked at all the recipes, the readings differ.
I plan to bake with premium flour, no malt.
Sonadora
Tanya, I remember that I baked it several times, gradually reducing the amount of yeast. If you count it, then 0.5 tsp of dry yeast is equal to 1.5 grams. It turns out 1.5x3 = 4.5 grams of pressed. I think you can round it up and take 2 grams of yeast for the dough, and 3 grams for the dough.
eye
Man, I put the dough in the refrigerator, yes, I took 2 g.
3 g in dough khyrasho, it seems that is not enough, of course, but I'll try as you say
Sonadora
Then take 6 grams of yeast into the dough, as in the original recipe. Maybe my saf-moment was so thermonuclear that I kept reducing its amount, or they, in principle, work faster than pressed ones.


Added Monday 06 Feb 2017 8:53 PM

PS Tanyush, tomorrow we are leaving for two weeks. I will not be able to respond promptly to the topic.

eye
Man, baked:
Sesame loaf
I will not say that this will be our favorite recipe, but I am glad I made it, thank you, Manechka!
Sonadora
Tanyush, what a ruddy dragon! Did you take yeast lope?
eye
Manechka, sorry, she took fresh yeast, used the original recipe, made 3 bars from a full portion.

become stale, why quickly

Sonadora
It's strange. Maybe it's because of sesame seeds?
eye

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