![[Photo Process of pain au sezame]](../image/sezameprocess.jpg "Process of pain au sezame")
![[Photo Pain au sezam]](../image/sezame.jpg "Pain au sezame")
Percentage in the table means the one aginst the weight of floure 100g. Low and middle in the mixing mean speeds of mixing machine. Hard wheat flour means that contains above 12 percent plotin. Semi-hard wheat flour contains plotin between 10 and 12 percent. The yeast in the table means raw yeast. When dry yeast is used, wight half is enugh. The calorie shows per each. The minutes in the recipe are for your help. Recommend to check and see the status of the dough is enough glutinous and has smooth surface.
| Ingredients | Percentage（％） | Weight（ｇ） | Process Name | Process |
|---|---|---|---|---|
| Hard or semi-hard wheat flour | 95 | 285 | Mixing | Low 1min./ Fermented dough/ L 1min./ Middle 5min. / Sezame /M 2min |
| Fermented dough | 20 | 60 | Temperature of the dough | 25C, 77F |
| Rye flour | 5 | 15 | First bench time | 100min. |
| Yeast | 2 | 6 | Divided weight | 150g |
| Salt | 2 | 6 | Second bench time | 20 min. |
| Vitamin-C | 0.1 | 0.3 | Shape | Kuppe |
| Malt | 0.3 | 1 | Fermentation | 28C, 82F Humidity 75% 60min. |
| Water | 67 | 200 | Oven | Steam 220C, 428F 30min. |
| Sezame | 15 | 45 | ||
| Division | 4 ea | |||
| Calorie | 385 Kcal/ea |
Cut the top after fermentation by knife.