黑芝麻吐司（老麵）Black Sesame Sandwich Loaf (with old dough)

This is my first time making bread with old dough. The bread tastes so great! Chewy and full of wheat flavor, just like bakery bought ones. I think I'll keep a few old doughs in my freezer all the time.

這是我第一次用老麵來做麵包，也太好吃了吧！麵包有嚼勁又充滿麥香，就像麵包店賣的一樣。我的冷凍庫得常常都有老麵才行了。

pâte fermentée (old dough)

Ingredients:

• flour 137 g (can use all-purpose or bread flour, or mix.)
• salt 3 g
• active dry yeast 1 g
• warm water 89 g

Mix and knead until smooth. Cover and let it rise for 2-4 hours at room temperature. Can be kept in the fridge for 3 days or in the freezer for up to 3 months (need to be wrapped tightly, kept from moisture and air.) Using a frozen old dough: put the dough in the fridge overnight to thaw.

Black Sesame Sandwich Loaf (9" pullman loaf or 9x5 loaf)

Ingredients:

• pâte fermentée (old dough) 130 g, tear or cut into small pieces
• bread flour 247 g
• black sesame 25 g, I ground half of it for sesame cannot be digested whole.
• salt 4 g
• sugar 20 g
• active dry yeast 5 g
• milk 193 g, lukewarm
• butter 20 g, softened

(If using direct method without pâte fermentée:

• bread flour 325 g
• black sesame 25 g
• salt 5 g
• sugar 20 g
• active dry yeast 6 g
• milk 250 g
• butter 20 g)

Directions:

1. Mix everything but the butter and a small amount of milk together with a spoon. When the dough forms, knead by hand and gradually add the last bit of milk. Then the butter.
2. When all the liquid and butter are absorbed by the dough, take the dough out to a working surface and knead until smooth and elastic. I kneaded for 15 minutes before my dough passed the windowpane test, cuz I work slow.
3. Put the dough back into the container, spray with water a few times. Cover loosely and let it rise at room temperature for 1 1/2 hours.
4. Scrap the dough out and degas. Divide into 2 pieces. Shape into round doughs. Cover with damp cloth and let them rest for 15 minutes.
5. Roll each dough out on a floured surface. Flip and gently roll up. Cover with damp cloth and let them rest for 15 minutes.
6. Roll each dough out again, flip and gently roll up to form short and fat dough rolls. Place them in a 9" loaf pan. Cover with damp cloth and let it rise for 1 hour or until just 1" below the rim. Close the lid (if using pullman pan.)
7. Preheat the oven to 350F. Bake for 25 minutes. Remove the lid and bake for 20 more minutes. (Or total 30-35 minutes at 350F in an open pan.)
8. Let it cool completely before slicing.

老麵

材料：

• 麵粉 137 克（中筋或高筋都可以，也可混用）
• 鹽 3 克
• 乾酵母 1 克
• 溫水 89 克

所有材料混合成團，翻揉到光滑均勻。輕輕加蓋、室溫下發酵 2-4小時。老麵可放冷藏 3天，或是分成小團冷凍 3個月，要使用前一晚移到冷藏退冰（冷凍時要用保鮮膜緊緊包起，再用夾鏈袋或保鮮盒隔絕空氣和水份。）

黑芝麻吐司 （12兩帶蓋吐司）

材料：

• 老麵 130 克，分成小塊
• 高筋麵粉 247 克
• 黑芝麻 25 克，我把其中一半磨成粉，完整的芝麻粒無法被人體消化
• 鹽 4 克
• 糖 20 克
• 乾酵母 5 克
• 牛奶 193 克，微溫
• 無鹽奶油 20 克，切小塊室溫軟化

（如果用直接法不加老麵：

• 高筋麵粉 325 克
• 黑芝麻 25 克
• 鹽 5 克
• 糖 20 克
• 乾酵母 6 克
• 牛奶 250 克
• 無鹽奶油 20 克）

做法：

1. 將除了奶油和少量牛奶之外的其他材料混合，用湯匙攪拌成團。麵團大致成形之後，用手將最後一點牛奶分次慢慢揉入，最後揉入奶油。
2. 所有的牛奶和奶油都和麵團融合之後，將麵團移出到桌面，翻揉到光滑有彈性。我動作比較慢，揉了 15分鐘左右才達成薄膜狀態。
3. 將麵團放回攪拌盆中，噴幾下水，蓋子輕輕蓋上，室溫發酵 1.5小時。
4. 將麵團刮出、輕壓排氣，分成兩份滾圓，以濕布覆蓋休息 15分鐘。
5. 桌面撒些麵粉，將麵團桿開、翻面後輕輕捲起。以濕布覆蓋休息 15分鐘。
6. 將麵團卷從短邊再次桿開，翻面後輕輕捲起，形成短短胖胖的麵卷。將兩團麵卷放入吐司模，以濕布覆蓋，室溫發酵 1小時或是直到八九分滿，蓋上土司模蓋。
7. 烤箱預熱 350F/176C，將麵團放入烘烤 25分鐘，蓋子拿掉再烤 20分鐘。（不帶蓋吐司：烤溫一樣，共烘烤 30-35分鐘。）
8. 脫模後完全涼透了再切片。

After 1st rise: the dough reached the lid. | 一次發酵完成：麵團都頂到蓋子了

Step 4: Divide into 2. Let it rest for 15 minutes covered with damp cloth.
步驟 4: 分成兩份滾圓，蓋濕布休息 15分鐘。

Step 5: 1st roll out & roll up. | 步驟 5: 第一次擀捲。

Step 6: 2nd roll out. | 步驟 6: 第二次擀開。

Step 6: 2nd roll up. | 步驟 6: 第二次捲起。

A little over proofing before baking causing sharp corners.
二發有點太滿，造成出角。

Well, it's homemade and self-use. Sharp corners won't harm. Just trim them off.
自己家裡吃的，出角其實也沒關係，不喜歡修掉就好。

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