Colombian Seed Loaf

Ingredients

• 500 gflour
• 7 gyeast
• 300 mlwater
• 2 tbspsesame seeds
• 1 tspfine sea salt

Method

1. In a large mixing bowl, combine 500 g of flour, 7 g of yeast, and 1 tsp of fine sea salt. Gradually add 300 ml of water, mixing with your hands or a wooden spoon until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. The dough should spring back slightly when pressed with a finger.
2. Once kneaded, place the dough back into the bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area for about 1 to 2 hours, or until it doubles in size. The dough is ready when it feels airy and light, and you can see bubbles on the surface.
3. After the dough has risen, gently deflate it by pressing down with your hands. Turn it out onto a floured surface and shape it into a loaf by folding the edges into the center and rolling it into a tight log. Sprinkle 2 tbsp of sesame seeds on top, pressing them gently into the dough to adhere.
4. Preheat your oven to 220°C (428°F) and place a baking stone or an inverted baking sheet inside to heat up. Transfer the shaped loaf onto a piece of parchment paper and slide it onto the preheated stone or sheet. Bake for 25 to 30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
5. Once baked, remove the loaf from the oven and place it on a wire rack to cool. Allow it to cool completely, about 30 minutes, to let the crumb set properly and avoid a gummy texture.
6. Slice the Colombian Seed Loaf and serve it warm alongside your meal. The loaf should have a crisp crust and a tender, airy interior, perfect for sharing at the table.