Ali Baba bread - Cooking-ez.com

For 4 loaves, you will need:

0 100 g sesame seeds
1 100 g water
2 100 g leaven
3 320 g water
4 30 g sesame oil
5 40 g tahini (sesame paste)
6 500 g plain white flour (French Type 65)
7 5 g yeast
8 9 g salt
9 10 g sesame seeds
10 1 tablespoon oil
Total weight: 1,229 grams

Change these quantities to make: 2 loaves 4 loaves 8 loaves 12 loaves

Change measures: Metric

Metric weight Metric volumes

Preparation	Resting	Cooking	Start to finish
43 min.	3 hours	40 min.	4 hours 23 min.

Step by step recipe

Stage 1 - 15 min.

Preheat the oven to 360°F (180°C).

Lay a sheet of cooking parchment on a baking sheet and spread 100 g sesame seeds out on this.

Toast in the oven for 15 minutes.

Stage 2 - 1 min.

Take the sesame seeds out of the oven and tip them into 100 g water.

Mix quickly and leave to cool.

Stage 3 - 5 min.

Put into a mixer bowl in the following order: 100 g leaven, 320 g water, 30 g sesame oil, 40 g tahini (sesame paste), 500 g plain white flour (French Type 65), 5 g yeast and 9 g salt.

Stage 4 - 15 min.

Knead on slow spead for 15 mintes.

Note: For the best way to knead, see: A few tips for effective kneading at home..

Stage 5 - 2 min.

2 minutes before the end of the kneading time, add the sesame seeds with their soaking water.

Stage 6 - 1 hour

Gather the dough into a rough ball and transfer to a large clean bowl, then cover with a plastic sheet.

Leave to rest for 1 hour.

Stage 7 - 2 min.

After resting, knock back and work the dough: stretch it up with a dough-cutter as far as possible...

Stage 8 - 1 hour

...and fold it over.

Do this once or twice, then cover again with the plastic and leave to rest for another hour.

Stage 9 - 8 min.

After resting, weigh out the dough into lumps of about 350 g and shape these into oval balls.

Cover with the plastic sheet and leave to rest for 20 minutes.

Stage 10 - 8 min.

After this, fold each ball lengthways in 3 to form a long roll.

Stage 11 - 2 min.

Lay the loaves in a baguette tin or mould or, if you don't have one, on a baking sheet.

Stage 12 - 1 hour

Brush the tops of the loaves with a little water or oil and scatter some raw sesame seeds over them. Press these in slightly to help them stick.

Stage 13 - 25 min.

Preheat the oven to 460°F (240°C ) and bake for 20 to 30 minutes.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,193 Kcal or 13,368 Kj	90 gr	433 gr	136 gr
160 %	34 %	41 %	21 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
260 Kcal or 1,089 Kj	7 gr	35 gr	11 gr
13 %	3 %	3 %	2 %

Per loave
Energetic value	Proteins	Carbohydrates	Fats
798 Kcal or 3,341 Kj	22 gr	108 gr	34 gr
40 %	9 %	10 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

This recipe uses (among others)

	Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Mustard baps, New leavened bread, Hamburger buns, French baguettes, Leavened bread, ... All
	Sesame seeds: You can check-out other recipes which use it, like for example: Bacon rolls, Chocolate cereal bars, Seeded loaf, Crispy rolls with chicken and leek, Feta and spinach brik pie, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Nougat, Chicken nems, Nachos, Toffee apple upside-down cake, Green parsley tahini sauce, ... All
	Leaven: You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Peanut rolls, Yeast-based flaky dough (for croissants), French baguettes, Franche-Comté sticks, ... All

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