Hang Out With Me: Toasted Sesame Sourdough at 80% Hydration

Pull up a stool and hang out with me in the kitchen. No rush, no fancy production, just me building a high hydration sourdough and talking through it as I go. Today’s bake is an 80% hydration sourdough with 10% whole wheat, loaded with toasted sesame and black sesame seeds. I’m using the Rubaud method to build strength early, then coil folds through bulk to develop the dough without knocking the air out. I fold the seeds in right alongside the salt so they spread evenly without tearing the gluten. High hydration scares a lot of people off. It shouldn’t. The wetter the dough, the more open the crumb, and once you understand how to handle it with your hands instead of fighting it, it gets a whole lot easier. That’s what this video is about. Watching the process in real time so you can see what the dough should actually look and feel like at each stage. Toasting the seeds first matters. Raw sesame is fine, but toasted brings out a nutty depth that carries all the way through the crust. Don’t skip it. Tools I reach for in this one: Wire Monkey lame for scoring: https://wiremonkey.com/henryhunter SourHouse Goldie to keep my starter happy: https://sourhouse.co?ref=BAKINGGREATBREAD (code HBK23) Want to go deeper? Come bake with us inside Crust & Crumb Academy: https://skoo.ly/crust-crumb-academy Grab the recipes I bake from in the Recipe Pantry: https://skoo.ly/recipe-pantry Perfection is not required. Progress is. ~ Henry ⭐🔥