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Golden Sesame Baguettes

Perfect crunch with irresistible toasted sesame aroma - soft, airy crumb in every bite

The smell of toasted sesame is irresistible! These golden baguettes deliver a perfect crunch with soft, airy crumb in every bite. The therapeutic process is incredibly satisfying - from the gentle mixing to achieving those signature pointy ends. Watch until the end to learn all its secrets for creating sesame-crusted perfection at home. The toasted sesame seeds add an amazing nutty flavor that makes these baguettes absolutely unforgettable!

Golden Sesame Baguettes - Perfect Crunch Every Time

Follow along with this detailed video guide to master the art of sesame baguette making

Follow along with the video for perfect visual guidance! You'll see exactly how to achieve that golden sesame coating and witness the therapeutic process from start to finish. I show you the precise techniques for shaping, seeding, and scoring these beautiful baguettes. The video demonstrates all the secrets for achieving that perfect contrast of crispy exterior and soft interior that makes these baguettes so special.

Simple Sesame Baguette Ingredients

1 cup Water(220 ml)
¾ tsp. Fresh yeast(3 g, or ½ tsp. (2 g) dry yeast)
2 ½ cups Bread flour(320 g)
1 tbsp. Sesame seeds(10 g - raw sesame seeds that get toasted in the oven)
1 tsp. Salt(6 g)

Step-by-Step Sesame Baguette Making

1
Activate the yeast: In a large bowl, mix water with fresh yeast (or dry yeast) until completely dissolved.
2
Mix dry ingredients: Add bread flour, sesame seeds, and salt to the yeast mixture. Mix until there's no more dry flour - just mix, no need to knead!
3
First rest: Cover and let rest for 30 minutes. A timer will remind you of the next step.
Timer Available:First Rest (30:00)
4
Stretch and fold technique: With a wet hand, stretch the 4 sides of the dough and fold to the center. This gentle folding technique develops the perfect gluten structure.
5
Lift and slap: Lift the dough and slap it back into the bowl. I call this technique 'lift and slap' - it's essential for creating the right texture.
Timer Available:Lift and Slap (1:00)
6
Second rest: Cover and let rest for 30 minutes. The dough will become much more elastic during this time.
Timer Available:Second Rest (30:00)
7
Repeat stretch and fold: Stretch and fold the 4 sides again. The dough is now so much more elastic! Perform the lift and slap technique once more.
8
Final rise: Now the dough is ready for the final rise. Let rise until it doubles in size, it usually takes about 2 hours. The dough will develop beautiful bubbles and become wonderfully airy.
Timer Available:Final Rise (2:00:00)
9
Prepare for shaping: Sprinkle flour on work surface. Fold the dough so it's easier to cut. Airy dough is always a good sign!
10
Divide into portions: Divide into 3 equal parts for classic baguette size. Brush off any extra flour from each piece.
11
Pre-shaping: Flatten very gently, then roll the dough piece to preshape the baguette. This is just a pre-shape, it doesn't have to be perfect. Seal the seam by pinching it closed.
Timer Available:Pre-shape Work (5:00)
12
Rest before final shaping: The process is so therapeutic! Let them rest for 10 minutes uncovered to relax the gluten.
Timer Available:Pre-shape Rest (10:00)
13
Final baguette shaping: Gently flatten each piece, then roll and press down with your fingers. Roll tightly - this will strengthen the gluten network. Roll the ends to make them pointy for that classic baguette look.
14
Apply sesame coating: Brush each baguette with water - it will help the seeds stick to the surface. Coat generously with sesame seeds using a large plate for easier coating. I use raw sesame seeds - they get toasted in the oven and taste amazing!
15
Transfer to baking tray: Move the sesame-coated baguettes to the baking tray, spacing them apart for even baking.
16
Final proof and preheat: Cover with a towel and let rise for 20 minutes. Start preheating the oven to 430°F (220°C) in the meantime.
430°F (220°C)
Timer Available:Final Proof (20:00)
17
Score the baguettes: Score the baguettes with a sharp blade or knife. Today I'll do a classic single cut - make it deep and confident for proper expansion.
18
Create steam: Sprinkle a little water around the baguettes - just a few drops for steam. Cover with another tray of the same size to create a steam chamber.
19
Steam baking: Bake at 430°F (220°C) for 20 minutes covered. The steam is crucial for developing that perfect crispy crust.
430°F (220°C)
Timer Available:Steam Baking (20:00)
20
Final baking: Remove the top tray and bake for 10 more minutes. They look great! The sesame seeds will turn golden and aromatic.
Timer Available:Final Baking (10:00)
21
Listen to them sing: They sing as small cracks form in the crust - that's when you know the bread will be amazing! The contrast between crispy crust and soft inside is perfect - a little butter is all it needs!

Watch the Video Tutorial

See every step in action! Follow along with the complete video guide for perfect results.

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