Sesame Loaf
Caramelized Onions and Humboldt Fog Goat Cheese
Baker Andy Kadin of Bub and Grandma's | Los Angeles
Adapted by StarChefs | april 2024
INGREDIENTS
Starter:
750 grams bread flour
750 grams whole wheat flour
Dough:
865 grams bread flour
415 grams whole wheat flour
23 grams sea salt
Sesame Loaf:
White sesame seeds
To Assemble and Serve:
All-purpose flour
Humboldt Fog goat cheese
METHOD
For the Starter:
In a nonreactive container, combine 100 grams bread flour, 100 grams whole wheat flour, and 160 grams filtered hot water. Cover and let sit overnight at room temperature. The next day, discard three-quarters of the mixture. Add 120 grams hot water, 75 grams bread flour, and 75 grams whole wheat flour. Combine mixture and seal. Repeat process every day for 6 days. On the seventh day, discard three-quarters of the mixture. Add 120 grams hot water, 75 grams bread flour, and 75 grams whole wheat flour. Let sit 12 hours, then discard ninety-percent of the mixture. Add 80 grams water, 50 grams bread flour, and 50 grams whole wheat flour. Seal and reserve overnight.
For the Dough:
Add 140 grams hot water, 90 grams bread flour and 90 grams whole wheat flour to Starter. Cover and let sit 3 hours. In a large mixing bowl, combine 875 grams hot water, 775 grams bread flour, and 325 grams whole wheat flour. Cover bowl with plastic wrap and let sit 3 hours. Add salt and 325 grams Starter to the flour-water mixture. Using your hands, combine mixture 10 minutes, or until incorporated. Let sit 1 hour, folding dough every 20 minutes. Proof 45 minutes, then fold dough once more. On a floured work surface, divide dough into two 1-kilogram portions. Lightly knead each piece until smooth and tight. Cover dough and let rest 45 minutes.
For the Sesame Loaf:
On a work surface, lay out wet paper towels and a shallow container filled with sesame seeds. Set aside. Shape each Dough portion into a circle. Take top edge of Dough and fold it towards you. Take bottom half of Dough and fold it away from you. Rotate Dough 90° and repeat the folds. Once a rough square shape is achieved, take each corner and fold into the middle. Flip Dough over and repeat the process. With the seam-side down, roll top of Dough gently across wet paper towels and then across sesame seeds. Place loaf into a floured banneton seam-side-up. Repeat with second loaf. Place both loaves into large plastic bags, remove air, and seal. Refrigerate overnight.
To Assemble and Serve:
Heat oven to 500°F. Preheat a large Dutch oven. Sprinkle a parchment-lined sheet tray with flour. Transfer 1 Sesame Loaf to sheet tray seam-side-up. Score top of Sesame Loaf. Remove Dutch oven and, using the corners of the parchment paper, lower Sesame Loaf into the Dutch oven. Cover and bake 20 minutes. Reduce oven temperature to 475°F. Bake additional 20 minutes, or until bread is dark and caramelized. Transfer to a wire rack and let cool. Once cooled, slice bread into desired thickness. Serve with goat cheese.
