My 44th experiment: Sesame and sunflower seeds bread

Another adaptation of Bernard Clayton's recipe! When I am kneading the dough, the aroma of dark sesame oil is so strong. It also blends rather nicely with cream. This is also a very great success with atta flour.

Recipe: Sesame and sunflower seeds bread (make one 4"x8" loaf)

Ingredients:
- 2+1/2 cup atta flour
- 2 tp active dry yeast, proofed in 2 TB warm water
- 2-3 TB brown sugar
- 1/+1/4 tp salt
- 3/4 cup 1% fat milk
- 2-3 TB heavy whipping cream
- 1 egg, saving about 1 tp of egg white for egg wash
- 1 tp dark sesame oil
- 1/3 cup sunflower seeds
- 1 TB roasted sesame seeds

Procedure:
1. Proof yeast in 2 TB warm water.
2. Mix 2 cups atta flour with salt. Add proofed yeast, egg and milk. Mix to form dough. Use the remaining 1/2 cup of atta flour to adjust hydration.
3. Chill overnight after the dough has formed.
4. Allow the dough to double in volume. Add sunflower seeds after the first rising.
5. Shape dough into a log. Allow to rise the second time.
6. Before baking, brush top with egg wash. Then sprinkle sesame seeds on top.
7. Bake at 375F for 40 minutes.

Results:
Day 1, 12:48pm, a moist initial dough being formed at a comfortable level of hydration:

Day 1, 1:10pm, dough changing texture with time:

Day 1, 1:13pm, dough ready to rest in the fridge:

Day 2

Day 2, 10:48am, dough taken out of the fridge to warm up at room temperature:

Day 2, 12:48pm, dough risen for 2 hours:

Day 2, 12:51pm, the non-sticky surface of dough even without applying oil (implying an oiled dough):

Day 2, 12:52pm, texture of dough:

Day 2, 12:55pm, dough having been punched:

Day 2, 1:02pm, dough with sunflower seeds worked into it:

Day 2, 1:05pm, dough shaped into a log:

Day 2, 1:06pm, dough ready to rest:

Day 2, 1:06pm, dough's height before rest:

Day 2, 2:19pm, dough risen for 1 hour 10 minutes:

Day 2, 2:19pm, dough's height when risen:

Day 2, 2:24pm, dough brushed with an egg wash of egg white and 1% milk; then topped with sesame seeds:

Day 2, 2:24pm, dough's height just before baking:

Day 2, 2:25pm, loaf pan in oven (with another loaf):

Day 2, 2:36pm, loaf baked 10 minutes, to be covered with foil for the remaining baking time:

Day 2, 3:04pm, loaf baked 40 minutes:

Day 2, 3:04pm, loaf's striking height after baking:

Day 2, 3:05pm, loaf's internal temperature:

Day 2, 3:06pm, thermometer coming out clean:

Day 2, 3:07pm, loaf's bottom:

Day 2: 3:07pm, loaf's bottom corner:

Day 2, 3:07pm, loaf's top:

Day 2, 3:08pm, loaf's side:

Day 2, 3:30pm, loaf compared with another loaf baked together:

Observations:
1. This time I forget to reduce the amount of yeast used when preparing the dough.
2. While forming the dough, I notice that the dough smoothens very nicely after adding the heavy whipping cream. Since the cream is primarily fat, I drop the 1 TB of vegetable oil from the original recipe after I add the cream.
3. The dough is rather strong, but not too hard to work on the next day. It's pretty good in terms of hydration.
4. The oven spring of this loaf is incredible! Thanks to the 2 tp of yeast with delayed fermentation.
5. The egg wash made of 1 tp egg white and 1 tp milk is a powerful glue. The sesame seeds get firmed stuck on the skin of the loaf even when I bump the loaf and scratch its top against the oven racks.