Sesame bread ( Goma shokupan)

I have baked this loaf over and over to get my daughter who only likes white bread says ” Yummy”.   I finally heard some good words from her who said, ” It is good! Can I have more?”   That made me really happy.

This formula is adapted from the book ” Coupe Junkies” which was published by 2 Japanese home bakers.

I wanted to try to see how different the bread come out between 1 time bulk fermentation and 2 times bulk fermentation.   The author of ” Couple Junkies” mentions that it rises more than 1 time bulk fermentation.   I didn’t see the difference actually.. but I can taste the difference of the taste.  1 time bulk fermentation until tripled — Very soft crumb     2 times bulk fermentation until tripled– chewy crumb  /  When the dough rose only double in bulk on the second time, the crumb was really chewy.. I didn’t like it at all.

This is the loaf that my daughter is pleased with finally.

Sesame bread ( Goma shokupan)

* This bread tastes better 2 days after baking because the crumb might be too chewy at the first day.

My  Pullman size:23cmx10cmx10cm

Ingredients:

Bread flour ( King Arthur)  400g

Levain              120g  ( 60g King Arthur All purpose flour / 60g  raisin yeast water )  mix and rest at 74-76F for 12 hours

Sugar        14g

Water      220g  DDT 76F

Salt     7g

Shortening   12g

sesame   black  19g/ white 19g= 38g   ( Toasted  before adding into the dough)

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Method:

1. Mix all the ingredients except the salt and the shortening and the sesame.

If you have a stand mixer, I highly recommend to use this method.

2 Autolyze  30 minutes

3. Add the rest of the ingredients.

4. Knead  until you pass a window pane test.

5. Bulk fermentation:  5-6 hours at 73-76F ( Colder temperature for Winter, Warmer temperature for Summer)

I wait for the dough until tripled in bulk.

6.  Preshape and bench time and  shape:

Please use ” A Standard sandwich loaf” shaping method instead of ” A Mountain sandwich loaf“

“  Warning ( I found it out yesterday 2/9/2012 ): The mountain sandwich loaf shape is good for bread with instant yeast that has strong power to resist any shaping.  I don’t recommend to use for levain bread that used natural yeasts that are too slow  to come back out after shaping.
The mountain sandwich loaf  is given a lot of pressure to the dough during the shaping and the dough gets tougher, therefore, the texture is like eating cotton candy ( shredding ) .

9. Bake ( Preheated 410F)    Spray water around the wall in the oven 4 times and  bake for 20 minutes,open the oven and lotate the dough  180 degree and bake more 15 minutes.  Brush some melted butter on the top of the loaf after baking.

Preheated oven↑

* I tested ” Cold oven or cold start”. You can see the result here.   I  usually use ” Cold oven” which starts with 0 F when you bake. It rises very well.  I don’t see any difference of the crumb between a preheated and non preheated oven.

Sesame bread with raisin yeast water/Cold oven

The crumb is like eating cotton candy… Too much shredding for my taste.

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When you use instant yeast for this loaf, I will use this straight method:

Bread flour 100%

Instant yeast 0.8-0.9%  ( I always use less amount yeast because I don’t want to smell strong  brewer in bread.)

Sugar 5%

Salt 1.5-1.8% ( As you like)

Water 55%

Shortening or White sesame oil    3%  ( Using shortening will have a great result of rising  than using sesame oil)

White sesame  4.7%  Toasted before adding

Black sesame 4.7%  Toasted before adding

Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.

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