Nutrition is approximate.
Equipment
- Bowl
- fork or bread stamp
- heavy metal tray
- heat-rated parchment
- rack
Before you begin
Use the listed metric weight for flour, grains and meat for consistent results. Ingredient weights are raw or dry unless stated otherwise. US measures and metric quantities are both listed; rounded equivalents are approximate.
Prep 25 min · Cook 22 min · Waiting 130 min
Allow about 177 minutes: 25 minutes preparation, 22 minutes cooking and 130 minutes resting, rising, chilling, cooling or marinating. The recipe lists Prep 25 min; Bake 18-22 min; Rise 85-110 min. Where a range is given, this total uses its upper end; ingredients, equipment and dough temperature can change the time. It also includes the 20-minute final cooling period specified in the last step. Judge the rise by doubled volume rather than the clock; the 30-minute tray preheat can overlap proofing.
Ingredients
- Bread flour — 500 g / 17.64 oz
- Water, 30-35 C / 86-95 F — 300 ml / 10.14 US fl oz
- Instant yeast — 7 g / 0.25 oz
- Fine salt — 9 g / 0.32 oz
- Sunflower oil, dough and finishing — 20 ml / 0.68 US fl oz
- Extra flour for shaping — 15 g / 0.53 oz
- Water for brushing — 15 ml / 0.51 US fl oz
- Sesame seeds — 8 g / 0.28 oz
Step-by-step method
- Mix a soft dough
Combine flour and instant yeast. Dissolve salt in the 300 ml warm water, then add to flour with 10 ml / 2 tsp oil. Mix until all flour is wet. Knead by hand 8-10 minutes until elastic; dough should be slightly tacky, not stiff. - Allow the first rise
Cover the bowl and leave in a warm place for 60-80 minutes until roughly doubled. Judge volume rather than the clock. If the room is cool, allow longer; do not put dough on a hot radiator or in an oven that is switched on. - Preheat and divide
Heat a conventional oven to 240 C / 465 F with a heavy metal tray inside for 30 minutes. Divide dough into two equal pieces, approximately 410 g / 14.5 oz each, and round them. Cover and rest 10 minutes. - Shape the rim and center
On lightly floured parchment flatten each ball into a 20 cm / 8 in round. Press a 12 cm / 4.7 in center down to about 5 mm / 1/4 in thick, leaving a 3-4 cm / 1.2-1.6 in wide puffy rim. Prick the depressed center closely with a fork without flattening the rim. - Proof and bake
Cover loosely and proof 15-20 minutes. Brush with the 15 ml water and sprinkle sesame. Slide parchment onto the hot tray, keeping hands clear of hot edges. Bake 18-22 minutes until deeply golden and the base sounds hollow; parchment must be rated for the oven temperature. - Finish and portion
Transfer to a rack and brush both loaves with the remaining 10 ml oil. Cool at least 20 minutes before tearing or cutting. Divide each loaf into four equal portions; the serving size is one quarter of a loaf.
Cook’s notes
Prick the center thoroughly to prevent a domed loaf. A preheated metal tray helps brown the underside. Variation: All-purpose flour can replace bread flour; hold back 15 ml / 1 tbsp water until you feel the dough.
Storage & reheating
- Cool fully and keep wrapped at room temperature up to 2 days. Freeze portions up to 2 months. Warm at 160 C / 320 F for 8-10 minutes, lightly covered to avoid drying.
Allergens
Contains: wheat, sesame. Check packaged ingredients.
Approximate nutrition
Per serving: 198 kcal · Protein 6 g · Carbohydrates 32 g · Fat 5 g.
Approximate nutrition per serving, divided into 8 portions, for the measured recipe as written. Ingredient brands, edible yields, cooking losses and retained oil vary. Optional accompaniments and substitutions are excluded. The rolling or shaping flour allowance is only partly incorporated.
