Black Sesame Sourdough Sandwich loaf

Baked Sourdough Sandwich loaf again!😉🍞

My dough has overproofed, but luckily it turned out alright after baking. Have been proofing for 9 hours... it smells a little bit sour....😁😅

Black Sesame Sourdough Sandwich loaf

Levain: 

50g starter + 50g flour + 50g water + 25g sugar

Ingredients:

185g   Bread flour

30g     All purpose flour

50g     Wholemeal flour

1           Large Egg

15g       Black Sesame powder

25g       Sugar

105g    Water

5g        Salt

150g    Levain (sweet liquid starter from above, use at peak)

 25g    Softened Butter

Some Black Sesame Seeds

~~20x10x10cm Pullman loaf tin

Method:

1. First build the levain and leave it to rise to peak (it takes about 4-6hr at 28-30C).
2. Add the levain to all the ingredients (except butter) and knead until it comes together in a ball. 
3. Add the butter slowly and continue kneading the dough until it is smooth, shiny and elastic.
4. Divide the dough into three, round it and rest for 10mins.
5. Shape the dough into your desired shape. Place in a greased Pullman tin. Cover with cling wrap and proof until the dough fills 90% of the loaf tin (about 7-8hr at 28-30C). 
6. Bake the bread in the preheated oven at 180°C for 35 to 40 minutes.

Recipe tweaked from: Autumn Baking Diary (秋天的烘焙日记)

Happy Baking!