Step 1

Mix sourdough starter with flour and water. Let it ferment for 4-7 hours at room temperature.The levain shall at least double in volume.

Step 2

Mix all ingredients except black and white sesame seeds. Let the dough rest for 15 minutes.

Step 3

Divide the dough into two equal parts. Let the dough rest fro 15 minutes.

Step 4

Add 20 gram black sesame seed to one dough and stretch and fold repeatedly until all seeds are incorporated.

Step 5

Repeat the stretch and fold for the dough without seeds.

Step 6

Perform three additional stretch and folds for both doughs, spaced out by 30 minutes.

Step 7

Let the dough ferment untouched for 4-5 hours, or until it has increased about 50-70% in volume.

Step 8

Dump out each dough on a lightly floured surface and stretch them out to a square, about 8"x8"/20x20 cm in size.

Step 9

Sprinkle the remaining black sesame seeds on the dough square without seeds.

Step 10

Take the dough square with incorporated seeds, and place it on top of the other square (with seeds sprinkled on top).

Step 11

Fold two sides of the combined square against each other and roll up the dough along the long side into a batard.

Step 12

Add white sesame seeds on top of the batard and place the loaf into a banneton.

Step 13

Let the dough rise for one hour at room temperature, or six hours in the refrigerator. Perform a finger poke test to see it is ready.

Step 14

Preheat the oven to 480°F/250°C together with a combo cooker or dutch oven.

Step 15

Slice the dough in your preferred way and place it into the cooker. Place the cooker into the oven and bake for 45 minutes. Remove the lid of the cooker after 15 minutes and lower the temperature to 430°F/220°C.