𝐆𝐨𝐜𝐡𝐮𝐣𝐚𝐧𝐠 𝐒𝐞𝐬𝐚𝐦𝐞 𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡 It’s been a while that I added something to dough let alone create a marbling effect through inclusions that also colour the dough, but I made Korean chicken this week and had some gochujang left so I thought that made make for something nice to smear. To get a nice contrast I also added some sepia tint and to add another layer of taste also some toasted sesame. The base is a simple white flour dough that I love for its delicate and soft crumb. There’s nothing like a cloudy open crumb that feels so light and special and even after 3 slices you can still eat more of it. 🤭 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 50% type 405/00 wheat flour 50% type 812/t80 wheat flour (you can use any white flour you have, I just used some leftovers and mixed them to finish the package) 85% water 20% starter 1.8% salt 𝐏𝐫𝐨𝐜𝐞𝐬𝐬 I did a 30min autolyse here were I mixed only cold water and flour to have the dough strong enough to do a lamination right after mixing in the salt, could have done with 30min more. After that I mixed in the starter and after 30min the salt and some water that I kept or maybe even extra, can’t remember and it might be that I started with 85% and added more to be honest. 😅 After another 30min I laminated the dough onto a wet surface (stone definitely works better than wood for it 🫣) and included gochujang, sepia and sesame and folded it back together. I did 4 folds every 40min and one to pre shape the dough 30min before shaping. Shaped about 5.5h after adding the starter. Final shaped 30min later and fridge 1h after shaping. I didn’t do a great job at stitching and it created holes on the bottom because there was too much flour in the stitches. So watch your bottom if you stitch, brush excess flour off. 🙏🏼 Baked after a 10h cold proof in the fridge, 22min at 250°C bottom heat with steam and 20min at 240°C top and bottom heat. The steel was preheated for 1h to 280°C. #gochujang #sesame #sourdough #doughtherapy #breadtok #foryou - @asourstory