Some of you already know my recent baking craze. It is still there. In fact, it is getting worse (LOL!). My staple diet (this includes Wesley’s too), has changed from good old Japanese rice to bread. No potato, no noodles, no pasta, but BREAD (and sometimes cakes).
I am now baking so much that there aren’t enough people to eat my baked goods. Unfortunately Kumo and Wata prefers protein. So I take some of my bread and cakes to the porter’s lodge. I am so happy because they really appreciate it ;D
Today is my first recipe to be unveiled. I have lots more but I thought my black sesame bloomer will be a good start. I will be listing more recipes from now on and you can access to them by clicking the button with a bagel on it on the right column.
In Japan, you see black sesame used in loads of cooking. Black sesame tofu, sweets, tempura batter etc… I love the nutty taste of black sesame. It goes so well both savory and sweet. I wanted to make this bread so that Wesley can take few slices to work and have them as either with margarine or jam / honey as much as for me to enjoy my afternoon snack time (LOL)!.
Fermented white dough (the recipe below makes 340g) - this recipe is modified version of Richard Bertinet book of “Crust“.
Strong white flour 200g
Fresh yeast 5g
Salt 1/2 tsp
For black sesame bloomer
Fermented white dough 170g (see preparation below)
Strong white flour 200g
Tepid water 130g
Black sesame toasted 20g
Salt 1/2 tsp
1) For the fermented white dough, mix all the ingredients and knead for 10 min (or better, use a handmix with a pair of dough hook). This will be quite a wet dough. Shape the dough into a ball using extra flour so that it does not stick to the surface or your fingers. Return it to a slightly floured bowl. Cover with a plastic film and leave for 4 hours at room temperature or overnight in a fridge. After this time, the dough will have lots of bubbles and have lost its shape.
2) Grind the toasted sesame (photo below) until it becomes rough powder with some bits left. I use the traditional Japanese grinder (it’s really good BTW).
Making the dough and proving it
1) Mix the flour, water, salt , black sesame and honey together. Knead for 10 min until the dough is smooth and elastic.
2) Add 170g femented white dough. Knead for further 5 min.
3) Shape the dough into a ball and place it into a slightly oiled bowl (photo below). Cover with a plastic film. Prove until it has doubled its volume.
4) Deflate the dough and re-shape it into a ball once again. Prove again until it has double its volume.
Shaping and baking
1) Gently tip the dough onto a floured surface smooth side down. Shape the dough into a bloomer shape (a good video tutorial here). Place the bread on to a baking parchment on an oven tray. Cover with a plastic film and prove for 1 hour (or it has increased its size just less than a double).
2) Preheat the oven to 180C. Have the oven tray at the bottom (to put water – see later).
3) Slash the bread criss cross (the best way to do it is to slash 45 degrees angle from the surface).
4) When you are aready to bake, add 200 ml water onto the botton oven tray and steam the oven for 5 min.
5) Put the bread in the oven quickly so as not to let the steam excape. Switch off the oven for 5 min. This is to allow oven spring.
6) Switch the oven once again (at 180 C) and bake further 25 min or until the bread sounds hollow when you tap the bottom.
Leave the bread to cool on a rack. To keep it moist, cover it with a foil when cool.
The bread goes really well with good quality honey. Enjoy
P.S. If you like the recipe, please re-tweet it (thank you!)