🔪 Dough Division

After the first rise (bulk fermentation), divide dough like this:

• 2/3 (~550 g) → shape into a boule (the inner core)
• 1/3 (~270 g) → roll into a thin disk (the outer wrap)

1. Mix & Autolyse

• Combine flour (AP only or AP + semola) and water in a bowl until no dry flour remains.
• Let rest 30 minutes.

2. Add sourdough

• Mix in sourdough starter and dried yeast (if using) until thoroughly incorporated.
• Let rest 30 minutes.

3. Add Salt and Oil

• Mix in salt and distribute evenly throughout the dough.
• Pour in the olive oil (if using). Work it in with your fingers until incorporated.
• Knead until smooth and elastic, about 8–10 minutes by hand.

4. Bulk Ferment

• Cover the dough and let it rest for 1.5 to 2 hours at room temperature.
• After 45 minutes, stretch and fold the dough, form into a ball, and place it back in the bowl.
• Cover and let the dough rest for another 45 minutes to an hour and 15 minutes, until nearly doubled. Be careful not to let it over proof.

5. Divide and Shape

• Divide the dough into two pieces – 1/3rd and 2/3rd approximately in size. My pieces weighed 270g and 500g respectively.
• Shape the larger portion into a smooth and tight boule.
• Flatten or roll out the remaining 1/3 portion into a thin, even disc, that is big enough to wrap around the boule. Be careful not to make the disc too thin or too thick.
• Spread black sesame seeds uniformly on a rimmed baking sheet. Lightly brush the surface of the disc with olive oil. This will help keep the separation between the dough when scoring.
• Hold the boule from the underside. Dampen the top and sides with a little water. While still holding the boule, roll it gently in the sesame seeds and coat it thoroughly and evenly on the top and sides.
• Carefully place the ball, with the sesame seed surface facing down, in the center of the disc. Gently lift and drape the disc up and over the boule to wrap it, pleating or folding the dough as needed. Don’t seal it too tightly underneath.
• Gently place the wrapped loaf seam-up in a lightly floured round banneton proofing basket.
• Cover and place it in the refrigerator to cold ferment for 30-45 minutes. The loaf will continue to proof in the refrigerator and the cold will help with scoring.

6. Create the Petals

• Preheat the oven to 220°C / 425°F with a baking stone on the lower half of the oven.
• When the oven is almost ready, remove the proofed loaf from the refrigerator, and gently flip it out of the basket and seamside down on a piece of parchment.
• Lightly dust the surface of the dough with flour. Using a piece of string or twine, mark the surface into 8 equally spaced spokes, similar to a wheel.
• Using a blade or lame, score smoothly along the marked spokes, starting from the center down to the sides. Cut through the outer dough layer, deep enough to reach the sesame seed layer, but not beyond. The scoring cuts should be neat and separated and you should be able to see the sesame seed layer.

7. Bake

• Slide the loaf (parchment and all) onto the preheated baking stone.
• Bake the loaf for 30–40 minutes until deep golden brown and the petals have separated and bloomed open. Rotate partway through the bake cycle for even baking.
• Let the loaf cool completely on a wire rack before slicing. The outer layers should be crisp while the crumb will be soft.