Durum sesame bread

I have made this bread recipe before but I was not patient enough to let it rise completely. After the bake I ended up with a flat and dense bread. With this lesson, this time I have improved 2 things: let it rise for more time and add a bit of gluten powder. Now look at this result... all my 3 breads developed a wonderful ear! The crumb is nicely aerated and the roasted sesame seeds added the cherry of the cake for a durum bread.


  • 150g bread flour (high protein type)
  • 187g water
  • 30g liquid sourdough (100% hydration)

Final dough:
  • 250g bread flour (high protein type)
  • 600g durum flour
  • 482g water
  • 15g salt
  • 50g roasted sesame seeds 
  • 1 teaspoon of gluten powder
  • the above preferment

Directions and my schedule:
  1. 18:45 (the day before) Mix the preferment.
  2. 9:30 AM mix all ingredients for 15 minutes using a standing mixer.
  3. 9:45 AM, do the bulk fermentation for almost 3h at room temperature ~ 20ºC (it can be longer if the temperature in the room is lower).
  4. 12:30 AM, take the dough out of the bowl and shape 3 oblong loaves. Put the shaped dough in floured bannetons and cover them with a towel.
  5. 12:45 start the final fermentation for 4h30".
  6. 16:30 turn on the oven at 260ºC to preheat the baking stone and a pan with lava stones under it. 
  7. 17:15 Slide loaves into the oven on the hot baking stone. Pour 150ml of water on the lava stones in the pan under to create steam.
  8. Bake for 15 minutes at 260ºC and then reduce at 230ºC and continue to bake for 30 minutes.

This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 173.


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