Toasted white and black sesame, ground flaxseed, and a slight hydration bump transform the Market Day White into something worth selling.
Seed Prep (Do First)
| Metric | Volume | Ingredient |
|---|---|---|
| 25g | 3 tbsp | white sesame seeds |
| 25g | 3 tbsp | black sesame seeds |
| 25g | 3 tbsp | ground flaxseed |
Main Dough
| Metric | Volume | Ingredient |
|---|---|---|
| 500g | 4 cups | bread flour |
| 355g | 1.5 cups | water (room temperature) |
| 10g | 2 tsp | fine sea salt |
| 7g | 2.25 tsp | instant yeast |
Process
1
🌰 Toast Sesame Seeds 3 min
Toast white and black sesame seeds in a dry skillet over medium heat, stirring constantly for 2-3 minutes until fragrant and lightly golden.
2
Cool Seeds 10 min
Spread on a plate to cool completely. Combine with ground flaxseed when cool.
3
🥣 Combine Dry Ingredients
Whisk together bread flour, salt, instant yeast, and the cooled seed mixture until evenly distributed.
4
Add Water & Mix
Pour in the room temperature water. Stir until a shaggy dough forms with no dry flour patches.
5
Autolyse Rest 30 min
Cover and rest 30 minutes. The flour hydrates and the flaxseed absorbs moisture.
6
💪 Knead 8-10 min
Turn out and knead until smooth and elastic. Perform the windowpane test — seeds will create small holes, that's fine.
7
⏱️ First Rise 1-2 hrs
Oil a clean bowl. Place dough inside, cover, and let double at 75-78°F (24-26°C).
8
🫓 Shape the Loaf
Turn out, gently degas. Shape into a boule or batard with good surface tension. Place seam-side up in a floured banneton.
9
🌙 Second Rise 30-60 min
Cover and proof at room temperature. Use the poke test — springs back slowly with a slight indent means it's ready.
10
❄️ Cold Retard (Optional) 4-48 hrs
Wrap banneton tightly and refrigerate. Cold fermentation deepens flavor. Bake directly from cold.
11
🔥 Preheat 30-45 min
Preheat oven to 450°F (230°C) with Dutch oven inside for at least 30 minutes. Lower third of the oven.
12
🍞 Score & Bake Covered 15 min
Invert onto parchment. Score at least ½ inch deep. Lower into hot Dutch oven, replace lid. Bake 15 min covered.
13
Bake Uncovered 10-15 min
Remove lid. Continue at 450°F until deep golden brown and internal temp reaches 205-210°F (96-99°C).
14
🌡️ Cool 1 hour min
Remove from Dutch oven. Cool on a wire rack at least 1 hour. The seeded crust will crackle as it cools — that's the sound of a good loaf.
🧪 Why Toast?
Raw sesame seeds have a mild, grassy flavor. Toasting triggers Maillard browning and develops the nutty, rich flavor compounds that make sesame bread actually taste like sesame bread. Cool them completely before mixing — hot seeds shock yeast on contact.
Baker's Percentages
Bread flour
100%
Water
71%
Salt
2%
Instant yeast
1.4%
Seeds (total)
15%
📐 Learn How Baker's % Works →
Henry's Tip
The +15g of water over the base recipe compensates for the ground flaxseed, which absorbs moisture. If your dough feels tight after the rest, add up to 5 more grams of water.
Storage
2-3 days in a paper bag or bread box. Avoid plastic — it softens the crust. Freeze sliced up to 3 months. Toast directly from frozen. Refresh: run under water briefly and bake at 375°F (190°C) for 10 minutes.
Classroom Lessons
🎓 Crust & Crumb Academy
🔒 Non-members see a preview — join free to watch
