Thai 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 of flour, 7 g of yeast, and 1 tsp of fine sea salt. Gradually pour in 300 ml of water while stirring with a wooden spoon until the mixture forms a shaggy dough.
2. Transfer the dough onto a lightly floured surface. Knead it by hand for about 10 minutes, pressing down with the heel of your hand and folding it over, until the dough becomes smooth and elastic. This texture indicates that the gluten has developed properly.
3. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. Allow it to rise in a warm, draft-free area until it doubles in size, which should take about 1 to 2 hours. The dough should feel airy and spring back slightly when poked.
4. Once risen, gently deflate the dough by pressing it down with your hands. Shape it into a smooth loaf by folding the edges into the center and rolling it into a tight cylinder.
5. Preheat your oven to 220°C (428°F). While the oven heats, sprinkle 2 tbsp of sesame seeds evenly over the top of the loaf, pressing them gently into the surface to adhere.
6. Place the shaped loaf onto a baking sheet lined with parchment paper. Bake in the preheated oven for about 25 to 30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
7. Remove the loaf from the oven and transfer it to a wire rack. Allow it to cool completely, which will set the crumb and make slicing easier.
8. Once cooled, slice the Thai Seed Loaf 2 and serve it warm alongside your meal, encouraging sharing at the table as is traditional in Thai home cooking.