This sourdough loaf was heavily inspired by our travels in Chengdu, where we ate hotpot almost every day. The hotpot base is mixed into the dough and folded with fresh scallions and sesame seeds. The entire kitchen smelled like a hotpot stall while it baked. Let’s just say this is a new favorite!

Recipe:

Yield: 700g x 2ea

For the levain:

• 45g Starter/Sourdough
• 45g Water
• 45g Rye Flour (or any flour)

For the dough:

• 650g Bread Flour (Protein 12%-13%)
• 470g Water
• 10g Salt
• 130g Rye Levain 
• 65g Hotpot Base Paste (use 50g for milder flavor or 80g for more intense)

Inclusion:

• 65g Scallion (chopped)
• Sesame (As Needed)

Directions:

1. Build the levain: Mix the starter, water, and flour. Let it ferment for 3-4 hours until doubled or triple in volume.
2. Dough: Heat the water and hotpot mix base until fully incorporated. Let it cool or chill before using (temperature of 25-28C)
3. Mix the levain, water mix, flour, and salt. 
4. Fold: fold the dough every 30-45 minutes. Do this 3-4 times until you get a strong gluten development. On your second or third fold, sprinkle sesame seed and fresh scallions until evenly distributed.
5. Bulk Ferment: Let it ferment for 4-4.5 hours at room temperature- hit the a dough temperature of 25-26C (this is also the same time where you fold the dough. As it bulk ferments, you introduce strength by folding)
6. Divide/Pre-shape: Divide the dough into 2 and lightly pre shape. Let it bench rest for 20-30 minutes. 
7. Final Shape: Shape the dough, coat it in sesame seeds, and place it on the proofing basket. 
8. Cold Proof: Proof it in the fridge overnight (12 hours minimum)
9. Bake: Pre-heat your oven to 250C/480F. Bake your bread using a cast iron/dutch oven and spray some water for additional steam.
10. Immediately lower the oven temperature to 220C/425F and initially bake it for 14-15 minutes. Take off the lid and bake for an additional 10-12 minutes until golden brown.
11. Cool: Let it completely cool before cutting and serving.