So proud of this sesame sourdough loaf!

I didn't expect the oven spring to be so big. The loaf was humble in volume when I sent it to oven, but it turned out such a round belly baby!

The recipe I used for this loaf is referencing many classics with my personal twist. I am a big fan of sesame so I added both black sesame power and black and white sesame seeds.

King Arthur Organic Bread Flour 280g
King Arthur Whole Wheat Flour 20g
Water 240 (80%)
Levain 80g (my sourdough starter is on the sour side, so in order to make the bread less sour, I added larger percentage of levain to shorten the fermentation time)
Salt 5.4g
Black sesame powder 20g
Black and white sesame seeds 30g

Mix flour, water and sesame powder, autolyse for half an hour.
Mix in levain and salt, mix in sesame seeds once the dough has enough strength.
Perform a fold very half an hour, in the total of 4 times.
After the final fold, let the dough rest for 2 hours.
Shape the dough and continue to proof for one hour, send it to fridge and bake the next day!