Golden Sesame Bread - From The Wood Fired Oven Recipe

First attempt at a recipe from the From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire

Its a bread based on Durum/semolina flour.

Started the bread one evening with a poolish, which is a smaller bread, water and yeast starter. This is made 14 - 16 hours before the rest of the bread making process begins. Looked like bubbling porridge the next day.

Added the semolina flour, water, salt, yeast and poolish together and mixed.

After two hours had this.

Shaped into two large rolls and rested for 20 minutes.

Added seeds - never done this before. Rolled them on a damp cloth and then rolled them in the seeds, stuck really well. Had to rest them for an hour in couche (cloth for holding proving bread), did not have one so used a clean tea towel in a large bowl. Worked really well came out perfectly after an hour.

Stopped for dinner a fresh home made roll, gammon cooked in the wood fired oven and a fresh egg from our chickens . With just a little BBQ sauce.

After baking...

After slicing.

Next time I need to score the bread deeper, it looked so good did not want to ruin it.

Will be making this recipe again, its easy if you get organised and taste great.