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Sesame wholemeal baguettes

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Ingredients for 1 servings:

  • 500 g wheat flour (wholemeal)
  • 400 g water (450 g for professionals)
  • 50 g starter from wholegrain rye sourdough
  • 20 g sesame paste, tahini, purchased or homemade
  • 10 g honey or sugar
  • 30 g hazelnuts, finely chopped
  • 10 g salt
  • 14 g yeast, fresh
  • e.g. sesame seeds, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours

First, mix all ingredients together, then knead thoroughly for 4-5 minutes until a smooth dough forms. Cover and let the dough rise for 1.5 hours, then refrigerate tightly. Let it rise overnight. The next day, let it acclimatize. Meanwhile, preheat the oven to 240 degrees Celsius with an ovenproof bowl of water in the oven. Divide the dough into two baguettes and place them in an oiled baguette pan (do not knead them further beforehand). Sprinkle with sesame seeds, score, and bake for 30-40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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