Servings: 6

1½ cup or 350 ml lukewarm (95°F or 35°C) water 1½ cup or 350 ml lukewarm (95°F or 35°C) water
2½ tsp or 7g instant yeast 2½ tsp or 7g instant yeast
3½ cups or 525g all purpose flour 3½ cups or 525g all purpose flour
2 tsp or 7g fine sea salt 2 tsp or 7g fine sea salt
1 tbsp or 14g granulated sugar 1 tbsp or 14g granulated sugar
3 tbsp or 42 g softened unsalted butter 3 tbsp or 42 g softened unsalted butter
 
Topping: subheading: Topping:
¼ cup sesame seeds ¼ cup sesame seeds
1 egg white 1 egg white
Milk Milk
Water in spray bottle Water in spray bottle

Measure the water and whisk in the yeast. Let rest at room temperature for 10 minutes.
In a bowl of the stand mixer, whisk together flour, sea salt and sugar until thoroughly combined.
On medium low speed add the yeasty water a little at a time and let it run for 3 to 4 minutes or until it has a nice, smooth elastic appearance. While it's still mixing, add the butter one tablespoon at a time.
Once butter is fully incorporated and dough looks nice and homogenized, form it into a ball and put it in a greased bowl and cover with saran wrap.
Let rest at room temperature for 60 to 90 minutes or until doubled in size.
Punch the air out of it and add to lightly floured surface and divide into six (6) even pieces. Shape into a light bulb by bringing in the sides to the center, flipping it over so it is seem side down, rolling in circular motion while maintaining constant contact with your workspace.
Roll each ball into a six (6) inch log, pressing slightly harder when reaching the ends, so they look nice and tapered.
Pour sesame seeds onto a plate, whisk the egg white in a separate bowl with a splash of milk. Brush the top of your bread logs with the egg wash, then carefully flip them over and roll the egg washed side in the seeds.
Let them prove (covered on a pan with another pan upside down on top) for 30 minutes.
Preheat your oven to 425°F or 220°C and once your dough has proved, score your dough lengthwise at a slight angle with a sharp knife.
Spray them lightly with water and place in preheated oven.
Spray the walls (not the glass or it will burst) with the water and bake 15 to 18 minutes.
Cool on wire-rack until completely cool.