Easy same day Sourdough Sesame Bread

      This handcrafted loaf combines the tangy, naturally leavened goodness of traditional sourdough with the nutty crunch of toasted sesame seeds. Each bite offers a perfect balance of crisp, golden crust and tender, airy crumb, accented by the subtle earthiness of sesame. Made with simple, high-quality ingredients and a slow fermentation process, this bread is as nourishing as it is delicious. Perfect for sandwiches, toast, or enjoyed on its own, this Sourdough Sesame Bread elevates any meal with its rustic charm and hearty taste.

Making this easy, same day sourdough bread involves a few steps - preparing a sourdough starter, mixing the dough, fermenting, shaping, and baking. Here's a detailed guide:

Ingredients

For the Dough:

• 500g bread flour
• 330g warm water
• 120g active sourdough starter 
• 10g salt
• 30-40g sesame

Equipment

• Large mixing bowl
• Bench scraper
• Banneton or proofing basket (or use a plastic/glass bowl lined with thin cotton towel)
• Dutch oven or baking stone
• Parchment paper
• Kitchen scale 
• Clean kitchen towel

Instructions

Step 1: Prepare the Sourdough Starter

Feed the Starter: if you don’t have a starter, you’ll need to create one. Mix 50g of all-purpose flour and 50g of water in a jar. Cover loosely and let it sit at room temperature for 24 hours.

Refresh the Starter: for the next 5-7 days, discard half of the starter and feed it with another 50g of flour and 50g of water every 24 hours. It’s ready when it doubles in size within 4-6 hours of feeding and is bubbly and active.

Step 2: Make the Dough

1. Mix the Dough: in a large mixing bowl, combine 500g of bread flour and 330g of water. Mix until no dry flour remains. Cover and let it rest for 1 hour (autolyse).
2. Add Starter and Salt: add 120g of active sourdough starter and 10g of salt to the dough. Mix thoroughly using the stretch and fold method: grab a portion of the dough, stretch it upwards, and fold it over itself. Turn the bowl and repeat until the starter and salt are well incorporated.
3. Bulk Fermentation: cover the bowl and let the dough ferment at room temperature for 3-4 hours, performing stretch and folds every 30 minutes during the first 2 hours. The dough should become more elastic and slightly puffy.

Step 3: Shape the Dough

1. Lightly flour the surface and spread sesame seeds on your worktop. Place the dough on the worktop and  shape it into a tight ball or loaf. Place it seam-side up in a floured banneton or proofing basket.
   

Step 4: Proof the Dough

1. Proofing: cover the dough with a clean kitchen towel. Let it proof at room temperature for 2-4 hours.

Step 5: Bake the Bread

1. Preheat the Oven: place a Dutch oven (or baking stone) in the oven and preheat to 475°F (245°C) for at least 30 minutes.
2. Score the Dough: turn the dough out onto parchment paper if it’s in a banneton. Using a sharp knife or razor blade, score the top of the dough with a few slashes to allow it to expand during baking.
3. Bake: carefully transfer the dough into the preheated Dutch oven or onto the baking stone. Cover with the lid if using a Dutch oven. Bake for 20 minutes with the lid on, then remove the lid and bake for another 20-25 minutes until the crust is deeply golden brown.
4. Cool: transfer the baked bread to a cooling rack and let it cool completely before slicing.

Enjoy your homemade sourdough bread!