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Sesame Sourdough Loaf


  • 250g strong white flour
  • 160g sourdough Starter
  • 5g salt
  • 5g sugar
  • 40g sesame seeds
  • 85-120ml tepid water
  • Olive Oil


  1. Combine the flour, sourdough starter, salt, sugar and sesame seeds in a large mixing bowl.
  2. Add the water, a little at a time, and mix until a soft dough is formed. Note: the amount of water required will vary depending on the consistency of your sourdough starter.
  3. If using an electric mixer then turn on the machine and knead the dough for 5-7 mins. Alternatively, tip the dough onto a lightly floured work surface and knead by hand for 10-15 mins. The dough should be smooth and elastic when finished.
  4. Transfer the dough to a lightly oiled bowl. Cover with cling-film and leave to prove for at least 4-5 hours.
  5. Once the dough has had time to prove, transfer to a lightly floured work surface and form into a baton. See “School of slow:How to shape a baton” @ for an excellent instructional video on how to do this
  6. Place the baton, seam side up, in a well floured 500g banneton (if you don't have a banneton a regular loaf tin will do).
  7. Place in the fridge overnight for final proving.
  8. Next morning. Preheat the oven to 220 DegC and place a deep tray half filled with water on the lowest shelf (this creates a little steam that helps with the crust)
  9. Remove the dough from the fridge and gently tip it out of the banneton and on to a floured baking tray. Cut a number of incisions across the top of the loaf to help it expand evenly in the oven.
  10. Bake for 25 minutes a 220DegC, then reduce the oven to 200DegC and bake for a further 15 minutes or until fully baked. The loaf should sound hollow when you tap it's underside.
  11. Leave to cool on a cooling rack.