Step by step recipe:

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.
2. 1 min.
   Take the sesame seeds out of the oven and tip them into 100 g water.
   
   Mix quickly and leave to cool.
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.
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..
5. 2 min.
   2 minutes before the end of the kneading time, add the sesame seeds with their soaking water.
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.
7. 2 min.
   After resting, knock back and work the dough: stretch it up with a dough-cutter as far as possible...
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.
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.
10. 8 min.
    After this, fold each ball lengthways in 3 to form a long roll.
11. 2 min.
    Lay the loaves in a baguette tin or mould or, if you don't have one, on a baking sheet.
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.
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..