Korean Seed Loaf 2

Ingredients

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

Method

1. In a large mixing bowl, combine 500 g flour, 7 g yeast, and 1 tsp fine sea salt. Gradually add 300 ml water while stirring with a wooden spoon until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead it by pushing it away with the heel of your hand, then folding it back over itself. Continue kneading for about 10 minutes until the dough is smooth and elastic, indicating the gluten has developed well.
2. Place the dough back into the mixing bowl and cover it with a damp cloth. Let it rise in a warm place until it doubles in size, which should take about 1 to 2 hours depending on the room temperature. The dough is ready when it holds an indentation when you press it gently with your finger.
3. Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface and shape it into a loaf by folding the edges into the center and rolling it gently into a log shape. Sprinkle 2 tbsp sesame seeds evenly across the surface and press them lightly into the dough so they adhere.
4. Preheat your oven to 220°C (428°F) and place a baking sheet or loaf pan inside to heat up. Carefully transfer the shaped loaf onto the hot baking sheet or into the loaf pan. Bake in the preheated oven for about 25-30 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
5. Remove the loaf from the oven and transfer it to a wire rack to cool. Allow it to cool completely to set the crumb structure, which will prevent it from becoming gummy when sliced.
6. Slice the Korean Seed Loaf 2 and serve warm alongside your meal, allowing everyone at the table to enjoy the soft interior and nutty sesame crust.