Can you smell the gomasio bread, the soft and fragrant buns with type 1 flour?
I don’t know if you, like me, love making bread at home, kneading, folding, rounding, watching it rise, and then baking it in the oven and inhaling the smell of goodness.
As always during the warmer months, I leave the oven off but when autumn returns, here I am again, getting my hands into the dough.
In my house, gomasio is never missing, I often prepare it with the suribachi, first I toast it, then I grind it and let all the aroma of toasted sesame release.
By now, to season both raw and cooked vegetables, we always use gomasio, a source of natural calcium.
So here’s some good gomasio bread, try it and you’ll notice the fragrance.
This time I used dry sourdough, in the tips at the bottom of the page, the conversions with other yeasts.
Maybe you want to see other types of bread and buns? You’ll find plenty in the specific category on the blog
But you can find some more recipes below:
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 6 buns
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Gomasio Bread
- 17 1/2 oz type 1 flour
- 1 3/4 oz sourdough (powdered)
- 1 teaspoon sea salt
- 1 1/4 cups water
- 3 tablespoons sesame seeds (made into gomasio)
- 1 teaspoon rice malt
Tools
I don’t know if you’re used to kneading by hand or with a mixer.
I do well with my Kenwood, have you seen how beautiful the Kenwood Kitchen?
- Mixer
Preparation of Gomasio Bread
Pour the flour with the powdered sourdough and the gomasio into the mixer, and start mixing.
Mix the water with the teaspoon of malt and gradually add it, allowing the flour to absorb it.
Continue for about fifteen minutes, almost at the end add the salt too.
Knead well and transfer to the work surface dusted with semolina.
Knead a little more, round the dough well and let it rest covered for about half an hour.
Take the dough back, make a series of three folds and cover again.
For three cycles every forty minutes.
Let it rise until doubled, or let it rise a little, transfer to the refrigerator, and then let it rise further if you’re short on time.
Transfer the risen dough back to the work surface, divide into six equal parts, gently flatten and roll.
Dust with gomasio, cover and let rise in a turned-off oven with the light on for another two or three hours.
Remove from the oven, turn it on to 450°F, insert the bread, after 5 minutes lower it to 410°F and after 10 minutes lower it to 390°F.
In total, leave in the oven for 30 minutes, check the baking by tapping on the bottom of the bun, remove from the oven and let cool.
Tips and Storage
If you have solid sourdough, I recommend 3 1/2 oz in the dough.
If you want to use fresh yeast, just 0.18 oz is enough and let it rise for a long time.
If you want to use dry yeast, use half a sachet but the rising times are slightly shorter.
Store the buns in a paper bag.
