Food: Dutch Oven Baked Sesame Bread

A variation I’ve been wanting to try since baking the first loaf from Ratio is a sesame bread. I used the same basic recipe, but then coated the proofed dough with water and covered it with untoasted sesame seeds (which I got for a great price at Buon Italia in chelsea market).

I pre-heated my trusty le creuset dutch oven to 450 degrees as usual, and poured in about 1 1/2 cups of hot water into the bottom and set my dough in a steamer lined with parchment into the pot and covered it.

And after 30 minutes covered, the loaf looked like this:

After about 15 more minutes, and lowering the temperature to 425, we have the finished loaf – 200 degrees internal temp.

The end result was a fluffy loaf with a nice chewy crust with a crispy sesame seed coated outside.

The next time I make the sesame bread, I’m going to grind up a ton of sesame seeds to add into the dough, maybe it’ll add some texture to the bread and more sesame flavor. I wonder if some nutmeg would help too. anyway, the next loaf: honey bread!

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