Thessaloniki Koulouri with Slow Fermentation

INGREDIENTS

• 1,500 g Mylema flour
• 30 g salt
• 200 g sugar
• 40 g gold yeast
• 150 g sunflower oil
• 30 g Levain de Ble
• 70 g toasted sesame seeds
• 700 g water

INSTRUCTIONS

1. Mix all ingredients together.
2. Knead in a spiral mixer for 2 minutes on first speed and 8–10 minutes on second speed.
3. Divide the dough into 80 g pieces and shape into ropes.
4. Let the dough rest for 20–30 minutes at room temperature, covered with plastic wrap.
5. Shape into the traditional round koulouri form.
6. Place the koulouri in a bowl filled with water and leave for approximately 2 minutes.
7. Coat with sesame seeds and place on baking trays.
8. Allow to ferment for 12–24 hours (at 4°C, 70% humidity).
9. Bake for 15–20 minutes in a convection oven at 210–220°C with steam.