Sourdough bread with a white and black sesame crust

Ingredients

• For the dough
• 425 g white bread flour
• 75 g wholemeal wheat flour
• 390 g water
• 100 g active sourdough starter
• 10 g salt
• For the crust
• White sesame seeds, enough to cover the top of the loaf
• Black sesame seeds, for the wavy stripes on the crust

How to make it

1. Put the water and active starter into the mixing bowl: 20 sec / speed 3, without heating.
2. Add the white flour, wholemeal flour and salt: 30 sec / speed 4, until combined.
3. Transfer the dough to a bowl. Leave it for 60 minutes, then do 1–3 rounds of folds by hand at 20-minute intervals.
4. Leave the dough at about 25°C until it has almost doubled in size; shape it and keep it in the fridge overnight.
5. Cover the cold loaf with white sesame and add wavy stripes of black sesame. Bake in the oven in a lidded pot, about 20 min at 240–250°C, then another 20 min without the lid.