Sesame-Crusted Baguette

Headnote

This is a lean, precise bread with a thin, crackling crust and a light, open crumb. The sesame seed topping gives the loaf a warm, nutty finish that remains clean rather than heavy. Served sliced, it is at its best when the crust is still crisp and the interior is supple.

Recipe essentials

Dish category: Bread
Cuisine or origin: French-inspired
Course type: Bread, accompaniment
Yield: 1 baguette, 120 g
Serving size: 120 g
Prep time: 15 minutes
Cook time: 18 minutes
Total time: 2 hours 33 minutes
Difficulty: Intermediate

Equipment

Mixing bowl
Bench scraper
Kitchen scale
Baguette tray or baking tray
Clean kitchen towel
Sharp lame or razor
Oven
Wire rack

Ingredients

Wheat flour 76 g
Water 43 g
Yeast 1 g
Salt 1 g
Sesame seed 3 g

Method

1. In a mixing bowl, combine the wheat flour, yeast, and salt. Add the water and mix until a shaggy dough forms and no dry flour remains. Rest for 10 minutes.

2. Knead the dough for 6 to 8 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should hold together cleanly and show a modest stretch without tearing.

3. Cover the bowl with a clean towel and let the dough rise at room temperature for 60 to 75 minutes, until visibly expanded and supple.

4. Turn the dough onto a lightly floured surface and shape it into a tight baguette approximately 18 to 20 cm long. Moisten the surface lightly with water and roll the loaf in the sesame seed so the top is evenly coated.

5. Place the shaped loaf seam-side down on a baguette tray or baking tray. Cover and proof for 30 to 40 minutes, until slightly puffy and responsive to a gentle fingertip press.

6. Heat the oven to 240°C. Score the loaf with 3 to 4 shallow diagonal cuts. Bake for 16 to 18 minutes, until deeply golden with a crisp crust and the sesame seed is toasted and fragrant.

7. Transfer the baguette to a wire rack and cool for at least 20 minutes before slicing. The crumb should be set, light, and evenly aerated.

Plating and serving

Slice the baguette on a slight diagonal and present the pieces in a clean line or loose fan. The crust should remain prominent, with the sesame seed visible across the upper surface and the crumb exposed only enough to show its light structure.

Professional notes

Use only enough water to achieve a supple dough; excess hydration will soften the crust. Toasting the sesame seed is not required before baking, but the oven must be fully preheated so the crust sets quickly and the topping develops a clear nutty aroma.