1 ts Active dry yeast
1 7/8 c Water; 105-115 degrees
1 1/4 c Basic bread sponge
3 1/2 c Durum wheat flour
1/3 c Durum wheat flour; for
-kneading
1/3 c Yellow cornmeal
1/4 c Black sesame seeds
4 ts Kosher salt
Cornmeal; for sprinkling
Black sesame seeds may be available at health food stores or Japanese
markets.
In a bowl, dissolve the yeast in the water. Allow to proof for three
minutes.
Stir the sponge into the water, breaking the sponge up using your hands or
a spoon.
Add 3 1/2 cups of the durum flour, cornmeal, 2 tablespoons of sesame seeds,
and the salt and mix, scraping and folding until the dough gathers into a
single mass. Turn the dough out onto a lightly floured surface, and knead
the dough until smooth and elastic, gradually adding as much of the 1/3 cup
of durum aas needed (but as little as you can get away with).
Shape into a ball and place the dough in a lightly oiled bowl, cover with
plastic wrap and refrigerate overnight.
After removing the dough from the refrigerator, allow to sit for two hours
in a draft-free location.
Sprinkle a baking sheet, without sides, generously with cornmeal. Flour a
worksurface. Halve the dough and flatten each half gently into a 10×12
inch rectangle. Roll each rectangle tightly along a 10 inch side, making
two 12 inch cylinders. Roll from the center towards the edge to make 20
inch ropes. Coil the rope from one end, pulling up the center knot. Place
the coils on the baking sheet.
Mist the loaves lightly using a plant sprayer. Spoon a tablespoon of the
seeds along each of the coils. Cover with plastic wrap and allow to double
in a draft-free location. This should take 1 to 2 hours.
Preheat the oven for at least thirty minutes along with a baking stone or
tiles on the middle rack to 425. Place a baking pan with decent sides on
the bottom shelf. Boil two cups of water. Pour the boiling water into the
baking pan. With a quick jerk, slide the loaves off the sheet and onto
the stone.
Bake for 25 minutes until the loaves are hollow sounding when tapped on the
bottom. When done, cool on a rack.
Note: Durum wheat is the hardest variety of wheat and makes a very
high-gluten flour. Durum is made from the same wheat as semolina, but is
finely ground and is superior for making bread. It can be found in health
food stores, specialty food markets, and some Italian markets.
Yields
1 Servings