Shisaido black sesame sourdough
Shisaido black sesame sourdough, shisaido is seaside in Japanese. I called it this because of the seaweed, the nori flakes that are in this bread. The smell of this bread just out of the oven is divine, you can smell the nori and the black sesame seeds. This is my country loaf with nori and black sesame seeds, so my base sourdough recipe.
The levain build is overnight along with an overnight saltolyse for convenience. In the morning add the levain to the dough and do Rubaud kneading for a few minutes. Rest and then slap and fold until full gluten development. 500 done. Rest 20 mins. Bulk temperature 82ºF.
Bench letter fold, rest 30 mins. Set up aliquot jar.
Lamination add black sesame seeds and 10 g of crushed nori sheets. Rest 30 mins and do coil folds about 30 mins apart waiting for the dough to relax. Four and a half coil folds done.
Shaped into batard when aliquot jar showed 60% rise.
Warm bench proof until aliquot jar 95-100% rise then cold retard for 7 hours.
Preheat oven 500ºF with dutch oven inside.
Once over reaches temp, turn dough out of banneton, score and bake in dutch oven for 20 mins at 450ºF with lid on. Drop temperature to 420ºF and bake 10 mins with lid on.
Remove lid band bake for 20 mins or until done with the bread out of the dutch oven on rack directly.