Sandwich vermont bread with sesame seeds

The recipes you like leave a strong footprint in your mind. For me, the Vermont sourdough bread is a reference recipe. Its taste and its texture left deep pleasant memories and from time to time I like to try different versions of it. For this time, I needed a sandwich bread to be able to easily fit it in the toaster. But basically, the recipe is almost the same. The addition of sesame seeds distinguish this bread form other versions I made and always the taste and texture do not disappoint me.


Final dough:
  • 939g white wheat bread flour
  • 126g rye flour
  • 580g water
  • 15g salt
  • the above preferment
  • 50g sesame white seeds
  1. Day 1, 22:45 Mix the preferment ingredients and let it sit at room temperature.
  2. Day 2, 10:45AM Mix only the flours listed for the final dough with water . At this stage do not add the preferment, seeds and the salt.
  3. Let this dough rest for 30 minutes for the so called autolyse phase.
  4. Day 2, 11:15AM Add salt, sesame seeds and the preferment and mix for 15 min.
  5. Day 2, 11:30AM  Let the dough in the mixing bowl, cover it wit a lid and do the bulk fermentation for 3 hours.
  6. Day 2, 14:20  Take the dough out of the bowl and shape 2 oblong loaves. Put them in sandwich pans, cover them with a towel and do the final fermentation for almost another 2h.
  7. Day 2, 16:10 Bake 25 min at 270ºC, then reduce the temperature to 220ºC and continue to bake for 20 minutes.

This recipe was inspired from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 152-153.


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