Serves 2
Directions
- 1Add all dry ingredients into a bowl and mix with a whisk.
- 2Add wet ingredients and mix with a rubber spatula.
- 3Dump dough on the counter and knead for 5 minutes.
- 4Oil a container, add dough, and cover for 30 minutes.
- 5Perform a series of four stretches and folds, rotating the bowl between each.
- 6Cover and let rest for 30 minutes.
- 7Divide dough in half.
- 8Shape each portion into a dough ball by pulling dough into itself to create tension, then pinching the seams shut.
- 9Lightly oil two containers, add dough balls, and refrigerate for 2 to 3 days.
- 10Remove dough from the fridge and rest on the counter for 30 minutes.
- 11Lightly flour both sides of the dough ball.
- 12Flatten dough into a rectangular oval shape.
- 13Fold the top half two-thirds of the way down and press with palm.
- 14Fold the bottom portion two-thirds of the way up and press with palm.
- 15Fold from top to bottom, pinching the dough to seal it, then roll to 12 inches in length.
- 16Dampen the smooth side of the dough with a wet towel and press into sesame seeds on a tray.
- 17Place dough on a floured cloth with a barrier between the loaves and cover for 1 hour.
- 18Place dough on parchment paper, score 4 times, and bake in a 475 degree oven covered for 12 minutes.
- 19Remove cover and bake for an additional 12 to 14 minutes.
Ingredients
- 340 g bread flour
- 204 g water
- 3.4 g salt
- 6.8 g sugar
- 17 g oil
- 1 g instant yeast
Equipment
bowlwhiskrubber spatulascalecontainerstraywet towelclothparchment paperscoring toolovenDetroit pan
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