500g bread flour (for a slightly lighter texture, you can use all-purpose flour)
400g water (80% hydration)
10g salt
10g sugar (optional, for a slight sweetness)
2g instant yeast
30g olive oil (or melted butter)
2 tablespoons black sesame seeds (plus extra for topping)
Instructions:
Mix the Dough:
In a large mixing bowl, combine the flour, salt, sugar (if using), and instant yeast.
Slowly add the water while mixing with a spatula or your hands until a rough dough forms.
Once combined, add the olive oil and continue to mix until fully incorporated.
Let the dough rest for 10 minutes (autolyse step). This allows the flour to absorb the water and will make it easier to knead.
Knead the Dough:
After the rest, turn the dough out onto a slightly wet surface and knead for about 10 minutes. It will be sticky, but don’t add too much flour. You can use the “stretch and fold” method to help build structure.
About halfway through kneading, sprinkle in the black sesame seeds, kneading them into the dough until well distributed.
First Rise:
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise for about 1.5-2 hours, or until it has doubled in size.
Shape the Dough:
Once the dough has risen, gently deflate it and turn it out onto a floured surface.
Shape it into a tight round or oval loaf, depending on your preference.
If you’re making a free-form loaf (no pan), shape it into a boule. If you prefer a more uniform shape, you can place it in a greased loaf pan.
Sprinkle a bit of extra sesame seeds on top of the shaped dough.
Second Rise:
Cover the dough and let it rest for about 45 minutes to 1 hour, or until it has puffed up noticeably. The dough should feel light and airy.
Bake the Bread:
Preheat your oven to 475°F (245°C). Place a pan of water at the bottom of the oven to create steam, which helps achieve a soft crust.
Once the dough is ready, place it in the oven and bake for 25-30 minutes. The top should be golden brown, and the loaf should sound hollow when tapped on the bottom.
If you’re baking it in a loaf pan, it might take closer to 35-40 minutes.
Cool and Serve:
Let the bread cool on a wire rack before slicing. Enjoy the soft, slightly chewy crumb with the earthy crunch of sesame seeds!
