As you can see, this was a uniquely shaped bread. It also took 3 days to make. Day 1 was for the biga (pre-ferment). On day 2, the rest of the ingredients were mixed and the loaves were shaped. To shape the loaves, I divided the risen dough into 3 similarly sized pieces and shaped them as I would a baguette. Then I curled them in on opposite sides of the loaf to make the S-shape of the loaves. A spray of water and sprinkling of black sesame seeds on top, and the loaves were placed in the refrigerator to retard overnight.
Day 3 was finally baking day and it was worth it. This bread was amazing. A nice nutty flavor from the long ferments. I definitely look forward to making this again.
