These photos accompany Savory Bread and Baking Cookbook. Don’t have this book yet and want the full recipe? Get this book on Amazon.
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Step-by-step photos
The sesame seeds are toasted for a deeper flavor — let them cool before adding to the dough. Before I had a stand mixer, I kneaded bread in a bread machine on the standard dough cycle — turning it off during fermentation so it wouldn’t add heat. The dough develops more mature flavor that way than when it rises too fast. All the kneading methods — by hand, stand mixer, bread machine — are covered in the book.
Shaping a tight batard, proofing in a rattan banneton generously dusted with flour and sesame seeds. By baking time, the dough had slipped just past its ideal proof window, so I baked it unscored. Delicious loaf, though — one of my favorite flavors. There’s more on judging the ideal moment to bake in the book.
