Sesame Sourdough Loaf

About this product

Wild-Fermented Sesame Sourdough — Baked Wednesdays, Gone by Sunday

Every loaf starts with Bells Bakes Doughsephine, our 4-year-old starter, fed the same way she always has been — a 1:3:3 of organic bread flour, well water, and time. She's grown tall on countertops, slept through winters in the fridge, and had a hand in every loaf we've ever sold. The dough stays just as simple at its core: flour, water, salt — finished with a generous coat of toasted sesame seeds pressed into the crust.

Each batch gets a long, cold ferment in the refrigerator — twelve to sixteen hours, depending on the weather — before a hot bake in the farm kitchen oven. The crust comes out dark and crackly, with toasted sesame seeds baked right into the surface; the crumb's open, full of those irregular holes you only get from a slow rise. Just before baking, each loaf is brushed with an egg wash using one of our Angry Dog Farms farm-fresh eggs, then dusted heavy with sesame so every slice has that nutty crunch.

Best eaten the day you get it. If you can't, it'll keep three or four days in a paper bag on the counter — skip the plastic, it traps moisture and softens the crust. Day-three slices toasted in butter might be even better than fresh, and the stale ends make incredible sesame croutons or a crunchy panko-style topping for casseroles.

How you'll get it

Fresh goods are pickup-only — they don’t love a delivery van.