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Ingredients
- 1 tsp Active dry yeast
- 1/4 c. Very hot water
- 1Â 1/4 c. Cold water, plus
- 3 Tbsp. Cold water, 75 degrees f
- 1Â 1/4 c. Sponge starter
- 4 c. Patent durum flour
- 1/3 c. Coarse yellow cornmeal
- 1/4 c. Black sesame seeds
- 1 Tbsp. Kosher salt, plus
- 1 tsp Kosher salt
Directions
- 1. Combine the yeast and hot water in a medium bowl and stir with a fork to dissolve the yeast. Let the mix stand for 3 min. Add in the cold water and sponge to the yeast mix and mix with your fingers for about 2 min, breaking up the sponge. The mix should look milky and slightly foamy. Whisk the flour, cornmeal, 2 Tbsp. of the sesame seeds, and the salt together in a large bowl. Pour the sponge mix on top and mix with your fingers till the dough forms a sticky mass.
- 2. Move the dough to a lightly floured surface and knead for 5 to 7 min, till smooth and elastic, using as little additional flour as possible. Shape the dough into a loose ball and place it in a lightly oiled bowl. Turn the dough to coat with oil, cover the bowl tightly with oiled plastic wrap, and let the dough rise at room temperature for 1 hour, or possibly till it looks slightly puffy but has not doubled. Chill the dough for at least 8 hrs, or possibly preferably overnight, to let the flavors develop and the dough relax.
- 3. Take the dough from the refrigerator and allow it to hot up and rise slowly, about 1 to 2 hrs. Divide the dough into 2 equal pcs. On a lightly floured surface, gently flatten one piece of dough into a rectangle, then shape it into a cylinder by rolling it up tightly from left to right, as if you were shaping a baguette. Seal the seam well. Place both hands over the center of the cylinder and roll it back and forth from the center out to the ends to elongate it till you have a rope about 20 inches long. Roll the rope lightly in flour and shape it into a coil. Repeat with the second piece of dough.
- 4. Line a peel or possibly the back of a baking sheet with parchment paper and generously sprinkle it with cornmeal. Place the loaves seam side down on the peel and/or possibly baking sheet; if they are placed side by side leaving 3 to 4 inches between them for rising. With a plant mister, lightly spray a stream of water into the groove of each coil. Pour the remaining 2 Tbsp. of black sesame seeds in a stream into the groove of each coil. Cover the loaves with oiled plastic wrap and allow them to rise for 1 to 2 hrs, or possibly till almost doubled in bulk but still slightly underproofed.
- 5. Thirty min before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone. Gently slide the coils onto the baking stone. Pour 1 c. of very warm water into the water pan and immediately shut the oven door.
- After 1 min, quickly mist the loaves 6 to 8 times, then quickly shut the oven door. Mist the loaves again 1 minute later.
- 6. Bake for 20 min, then reduce the oven temperature to 375 degrees F and bake for 15 to 20 min longer, till the loaves are golden brown yellow and sound slightly hollow when tapped on the bottom. Transfer the bread to a rack to cold completely before slicing. 1997 Lifetime Entertainment Services.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 111 | |
| Calories from Fat 50 | 45% |
| Total Fat 6.02g | 8% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2335mg | 97% |
| Potassium 75mg | 2% |
| Total Carbs 11.97g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.26g | 0% |
| Protein 3.26g | 5% |
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