Sesame Sourdough Boule

A classic crusty sourdough loaf fully coated in sesame seeds, with a deep golden crust and open crumb.

Ingredients (makes 1 large boule)

Dough

• 100 g active sourdough starter (100% hydration, bubbly and peaked)
• 350–375 g water (room temperature)
• 500 g bread flour
• 10 g fine sea salt

Coating

• ½–¾ cup white sesame seeds (or a mix of white and black)
• Extra rice flour or all-purpose flour for the banneton (optional)

Instructions

1. Mix the dough
   In a large bowl, mix the starter and water until mostly dissolved. Add the flour and mix until no dry flour remains. Cover and rest 30–60 minutes (autolyse).
   Add the salt and work it in until fully incorporated. The dough will be sticky.
2. Bulk fermentation
   Perform 3–4 sets of stretch-and-folds every 30–45 minutes over the next 3–5 hours.
   After the final fold, let the dough continue bulk fermenting until it has increased in volume by about 50–75% and looks airy with visible bubbles.
3. Pre-shape & bench rest
   Gently tip the dough onto a lightly floured surface. Shape into a loose round. Cover and rest 20–30 minutes.
4. Final shape & sesame coating
   Shape the dough into a tight boule.
   Spread the sesame seeds on a plate or clean surface.
   Lightly mist or brush the surface of the dough with a little water, then roll/press it firmly into the sesame seeds until fully coated.
   Place the coated dough seam-side up in a floured banneton (or seam-side down if you prefer the seeds more prominent on top).
5. Final proof
   Cover and proof:
   • Room temperature: 1–3 hours until it passes the poke test
   • Or cold proof in the fridge: 8–16 hours (recommended)
6. Bake
   Preheat a Dutch oven at 450–475°F (230–245°C) for 30–45 minutes.
   Turn the dough out onto parchment, score deeply (a single long slash or cross works well).
   Bake covered for 20–25 minutes, then uncover and bake another 20–25 minutes until deep golden brown and the internal temperature reaches 205–210°F (96–99°C).
7. Cool
   Cool completely on a wire rack for at least 1–2 hours before slicing.

Tips

• The sesame seeds toast beautifully during baking and add great flavor and crunch.
• If the seeds don’t stick well, mist the dough a bit more or roll it more firmly.
• Cold overnight proofing improves flavor and makes scoring cleaner.
• Store cut-side down on a board or in a paper bag for 1–2 days; freeze slices for longer storage.

Crusty, nutty, and full of sesame flavor. Enjoy!