Baker Tamara Agins of Hawk's Nest Bread | New Orleans, LA
Adapted by StarChefs | October 2026 | Photo: Will Blunt
INGREDIENTS
450 grams bread flour
35 grams whole wheat flour
15 grams rye flour
100 grams sourdough starter
Black and white sesame seeds
35 grams honey
15 grams kosher salt
METHOD
In a large mixing bowl, combine flours, starter, and 350 grams water. Fold in desired amount sesame seeds. Mix until combine. Let sit 1 hour at room temperature. Add remaining ingredients. Mix until fully incorporated. Transfer to a floured work surface. Stretch and fold. Let sit 45 minutes. Repeat process three times. Shape into a loaf and transfer to a proofing basket. Refrigerate overnight, or at least 12 hours. The next day, heat oven to 500°F on full steam setting. Bake 20 minutes. Turn off steam and increase temperature to 450°F. Bake additional 15 minutes, or until crust reaches desired color.
