Savory Black Sesame Salt Bread
Stocking up on another batch of breakfast. In the previous post about the light-salt black sesame bagels, some friends said it marked the start of their healthy-eating season, so we’ll continue with black sesame for wellness this time (#^.^#) Kneading 5% black sesame into the dough gives a noticeable presence, especially for relatively small breads like salt rolls. It’s a texture and flavor I really love. If you’re interested, give it a try~ Key tips before you start: ① Please prepare ice water in advance for kneading, or let the dough hydrate in the fridge for 30–60 minutes to avoid the dough temperature getting too high. ② The amount of instant dry yeast is 1/3 of fresh yeast. ③ Preheat the oven thoroughly. Start preheating the oven and steam before the final proofing of the dough is finished, to avoid overproofing while waiting for the oven to heat up.
Ingredients
Steps
Combine all dough ingredients except the butter and put them into the mixing bowl of a stand mixer. Set the timer for 12 minutes. Mix on low speed 1 or 2 for about 30 seconds; once there is no dry flour left, increase to speed 5 to knead the dough. After about 6–8 minutes, gluten will gradually develop as the dough is mixed.
Add the softened butter.
Use speed 3 to gradually knead the butter into the dough. Then switch to speed 5–6 and continue kneading until the dough can be stretched into a thin, even and elastic membrane.
Add the black sesame seeds and mix on speed 1 until evenly distributed. Take the dough out and shape it; the dough temperature should be around 26°C. Place it in a container, cover, and let it proof at 25–28°C for the bulk fermentation.
After about 50 minutes, ferment until the dough has doubled in size.
Turn the fermented dough out and divide into portions of about 62 g each.
Shape each portion into a tight ball, cover, and let it relax in the refrigerator for 20–25 minutes.
Roll the relaxed dough pieces into teardrop shapes. While rolling, gently slap out any large air bubbles; this pre-shaping step is very important as it affects how neat the dough will be when rolled out and shaped later. Try your best to make the shapes regular and uniform. Seal each piece well and refrigerate to relax for at least 30 minutes.
Cut the butter into pieces and set aside.
Roll each relaxed teardrop-shaped dough piece into a long triangle. When rolling, start from about 1/3 of the dough and roll respectively upward and downward.
When rolling downward, gently hold the end with your left hand and roll the pin downward little by little.
Flip the dough over and roll again to lengthen it, shaping it into a long triangle about 45 cm in length.
Wrap a piece of butter inside each triangle.
Roll up from top to bottom and place the seam on the bottom.
Shape all pieces in the same way.
Proof at 28–30°C and 80% humidity until the dough has roughly doubled in size. After proofing, sprinkle a little coarse sea salt on the surface for decoration.
For the Gaobike C60M oven: inject steam for 4 seconds when loading, then bake at 220°C top heat and 200°C bottom heat for 14 minutes.
For the Hauswirt SP50 oven: inject steam for 6 seconds when loading, then bake at 230°C top heat and 180°C bottom heat for 14 minutes. For SP50 units purchased before late January 2022, it’s recommended to bake at 230°C top heat and 200°C bottom heat for 14 minutes.
Tap the mold to release the bread, then unmold and let cool.
Store in an airtight bag or container in the freezer. To serve, spray with water and reheat for 3–5 minutes in any small oven, air fryer, etc.