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Black Sourdough Bread with Natural Ingredients? Simple! 🌾🍞
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🌾 Black Sesame Sourdough Bread – Step-by-Step Recipe 🌾
📝 Ingredients
350 ml water (room temperature)
70 g active sourdough starter (bubbly and ready to use)
100 g ground black sesame seeds
500-550 g all-purpose flour (adjust based on dough consistency)
10 g salt (optional, but enhances flavor)
Step 1: Mix the Dough
In a large mixing bowl, combine the 350 ml of water and 70 g of active sourdough starter. Stir until the starter is fully dissolved.
Add the 100 g ground black sesame seeds and stir to combine.
Gradually add 500-550 g of all-purpose flour along with 10 g of salt.
Mix everything together until you have a cohesive dough. It will be slightly sticky but manageable.
Knead the dough by hand (or use a stand mixer with a dough hook) for about 8-10 minutes until smooth and elastic. If the dough feels too wet, add a little more flour, one tablespoon at a time.
Step 2: Bulk Fermentation
Place the dough in a large bowl and cover with a clean kitchen towel or plastic wrap.
Let it ferment at room temperature for about 4-5 hours, or until it increases by about 50-60% in volume.
During the first hour, perform 2-3 sets of stretch and folds every 30 minutes to strengthen the dough.
Step 3: Shape the Dough
After the bulk fermentation, turn the dough onto a lightly floured surface.
Flatten the dough gently into a rectangle. Then, roll it up tightly like a jelly roll to fit into your greased Pullman loaf pan (or lined with parchment paper).
Place the dough into the pan and gently press it to fill the corners.
Step 4: Cold Proof (Overnight)
Cover the Pullman pan with its lid (or use plastic wrap if you prefer an open-top loaf).
Place the pan in the refrigerator overnight (about 8-12 hours). This slow fermentation helps develop a deeper flavor and a softer crumb.
Step 5: Bake the Bread
The next morning, Preheat your oven to 200°C (392°F). Take the dough out of the fridge.
Bake the loaf (with the lid on for a square shape or off for a domed top) for 50-60 minutes.
If you'd like a deeper crust color, remove the lid for the last 10-15 minutes of baking.
Step 6: Cool the Bread
Once baked, remove the bread from the Pullman pan and place it on a wire rack to cool completely—about 1-2 hours.
Avoid slicing too soon, as this helps the crumb set and keeps the bread moist.
🍽 How to Serve
Toast with butter and a drizzle of honey for a nutty-sweet treat.
Use for sandwiches—its soft crumb and nutty flavor pair well with avocado, cheese, or turkey.
Serve alongside soups or salads for a wholesome, hearty meal.
🌟 Storage Tips
Store in a bread box or wrapped in a clean kitchen towel for up to 3 days.
For longer storage, slice and freeze the bread. Toast slices straight from the freezer.
📝 Ingredients
350 ml water (room temperature)
70 g active sourdough starter (bubbly and ready to use)
100 g ground black sesame seeds
500-550 g all-purpose flour (adjust based on dough consistency)
10 g salt (optional, but enhances flavor)
Step 1: Mix the Dough
In a large mixing bowl, combine the 350 ml of water and 70 g of active sourdough starter. Stir until the starter is fully dissolved.
Add the 100 g ground black sesame seeds and stir to combine.
Gradually add 500-550 g of all-purpose flour along with 10 g of salt.
Mix everything together until you have a cohesive dough. It will be slightly sticky but manageable.
Knead the dough by hand (or use a stand mixer with a dough hook) for about 8-10 minutes until smooth and elastic. If the dough feels too wet, add a little more flour, one tablespoon at a time.
Step 2: Bulk Fermentation
Place the dough in a large bowl and cover with a clean kitchen towel or plastic wrap.
Let it ferment at room temperature for about 4-5 hours, or until it increases by about 50-60% in volume.
During the first hour, perform 2-3 sets of stretch and folds every 30 minutes to strengthen the dough.
Step 3: Shape the Dough
After the bulk fermentation, turn the dough onto a lightly floured surface.
Flatten the dough gently into a rectangle. Then, roll it up tightly like a jelly roll to fit into your greased Pullman loaf pan (or lined with parchment paper).
Place the dough into the pan and gently press it to fill the corners.
Step 4: Cold Proof (Overnight)
Cover the Pullman pan with its lid (or use plastic wrap if you prefer an open-top loaf).
Place the pan in the refrigerator overnight (about 8-12 hours). This slow fermentation helps develop a deeper flavor and a softer crumb.
Step 5: Bake the Bread
The next morning, Preheat your oven to 200°C (392°F). Take the dough out of the fridge.
Bake the loaf (with the lid on for a square shape or off for a domed top) for 50-60 minutes.
If you'd like a deeper crust color, remove the lid for the last 10-15 minutes of baking.
Step 6: Cool the Bread
Once baked, remove the bread from the Pullman pan and place it on a wire rack to cool completely—about 1-2 hours.
Avoid slicing too soon, as this helps the crumb set and keeps the bread moist.
🍽 How to Serve
Toast with butter and a drizzle of honey for a nutty-sweet treat.
Use for sandwiches—its soft crumb and nutty flavor pair well with avocado, cheese, or turkey.
Serve alongside soups or salads for a wholesome, hearty meal.
🌟 Storage Tips
Store in a bread box or wrapped in a clean kitchen towel for up to 3 days.
For longer storage, slice and freeze the bread. Toast slices straight from the freezer.
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