3/4 ounce Compressed yeast
3 1/2 fluid ounces Water, cool
2 pounds Bread flour
3 1/2 ounces Light Rye flour
10 grams Dough conditioner (optional)
20 grams Salt
20 1/2 fluid ounces Water (temperature controlled)
3/4 ounce Cake flour
7 fluid ounces Water, hot
2 ounces Eggs
Sesame seeds, as needed
Yield: 3 Loaves
1. Make the sponge by dissolving the compressed yeast in the cool water in a mixer fitted with a dough hook. Add 7 ounces (210 grams) of the bread flour. Mix for 5 minutes at medium speed. Cover the sponge and let it ferment at room temperature until active and bubbling, approximately three hours.
2. Add the remaining ingredients to the sponge. Mix on low speed to combine all the ingredients, approximately 3 to 4 minutes. Stop the machine and scrape down the sides of the bowl. Knead the dough on medium speed until fully developed, 7 to 10 minutes.
3. Scrape the dough onto a lightly floured workbench. Cover and ferment the dough for 30 minutes. Divide the dough into three uniform pieces. Round the dough, cover and bench rest for another 20 minutes.
4. Flatten the portioned dough on a cornmeal-dusted workbench into a 12-inch (30 centimeter) circle. Press a thin rolling pin or dowel, measuring approximately 1 inch (2.5 centimeter) in diameter into the dough making a row of parallel lines. Repeat in the opposite direction to create a diamond pattern on the surface of the bread.
5. Place the dough on paper-lined sheet pans. Beat together the cake flour, hot water, and eggs in a small bowl until lump free. Brush this wash over the loaves. Sprinkle the loaves with sesame seeds. Proof until doubled in bulk, approximately 30 to 40 minutes.
6. Bake at 450°F (230°C) until dark golden brown, 12 to 15 minutes. Cool on racks.
Notes: Method: Sponge
Fermentation: Sponge 3 hours. Final dough, bench rest 50 minutes. Proofing 35 minutes.
3 1/2 fluid ounces Water, cool
2 pounds Bread flour
3 1/2 ounces Light Rye flour
10 grams Dough conditioner (optional)
20 grams Salt
20 1/2 fluid ounces Water (temperature controlled)
3/4 ounce Cake flour
7 fluid ounces Water, hot
2 ounces Eggs
Sesame seeds, as needed
Yield: 3 Loaves
1. Make the sponge by dissolving the compressed yeast in the cool water in a mixer fitted with a dough hook. Add 7 ounces (210 grams) of the bread flour. Mix for 5 minutes at medium speed. Cover the sponge and let it ferment at room temperature until active and bubbling, approximately three hours.
2. Add the remaining ingredients to the sponge. Mix on low speed to combine all the ingredients, approximately 3 to 4 minutes. Stop the machine and scrape down the sides of the bowl. Knead the dough on medium speed until fully developed, 7 to 10 minutes.
3. Scrape the dough onto a lightly floured workbench. Cover and ferment the dough for 30 minutes. Divide the dough into three uniform pieces. Round the dough, cover and bench rest for another 20 minutes.
4. Flatten the portioned dough on a cornmeal-dusted workbench into a 12-inch (30 centimeter) circle. Press a thin rolling pin or dowel, measuring approximately 1 inch (2.5 centimeter) in diameter into the dough making a row of parallel lines. Repeat in the opposite direction to create a diamond pattern on the surface of the bread.
5. Place the dough on paper-lined sheet pans. Beat together the cake flour, hot water, and eggs in a small bowl until lump free. Brush this wash over the loaves. Sprinkle the loaves with sesame seeds. Proof until doubled in bulk, approximately 30 to 40 minutes.
6. Bake at 450°F (230°C) until dark golden brown, 12 to 15 minutes. Cool on racks.
Notes: Method: Sponge
Fermentation: Sponge 3 hours. Final dough, bench rest 50 minutes. Proofing 35 minutes.
