Sourdough Simit
Makes 6 simits
Ingredients
Dough:
5.25 ounces (150 grams) sourdough starter
1 cup plus 3 tablespoons (280 grams) water, at room temperature
1 tablespoon (20 g) molasses
3 1/2 cups (490 grams) bread flour
1 1/4 teaspoons (10 grams) fine sea salt
Coating:
2 tablespoons (40 grams) molasses
1/2 cup (120 grams) boiling water
1 1/4 cups (200 grams) sesame seeds, toasted
Method
To prepare the dough, put the sourdough starter in the bowl of a stand mixer, add the water and molasses, and whisk until the starter dissolves completely.
Attach the dough hook to the mixer. Add the flour and mix on low speed for 3 minutes. Increase the speed to medium-high and mix until you obtain a smooth and slightly sticky dough, for 7 to 8 minutes. Cover the bowl with plastic wrap and let it rest for 30 minutes at room temperature.
Tear the dough into walnut-sized pieces, add salt and mix on medium-high speed until the dough comes together and absorbs the salt completely, for about 5 minutes. Cover the bowl with plastic wrap and let the dough rise until doubled in volume, for 3 to 4 hours at room temperature, or (preferably) in the refrigerator overnight.
If you’re letting it rise in the refrigerator overnight, bring the dough to room temperature by letting it sit on the counter, covered, for 2 to 3 hours before the next step.
Line two baking sheets with parchment paper and set aside. Scrape the dough onto a floured surface, flatten and divide into six equal pieces, each about 5.25 ounces (150 grams). Roll each piece into a 35-inch-long (90 cm) and 1-inch-thick (2.5 cm) strand. Halve each strand, place the halves side-by-side, pinch the ends, twist the strands by rolling in opposite directions from each end and pinch to join the ends. Place the rings on baking sheets, cover the sheets loosely with plastic wrap and let the rings rise until 1.5 times their size, for about 2 hours. At this point, each simit will measure around 5.5 inches (14 cm) in diameter.
Thirty minutes before baking, set a rack in the middle of the oven and preheat the oven to 500°F/260°C.
Pour the molasses into a bowl big enough to fit a shaped dough, pour the boiling water on top and whisk to dissolve the molasses completely. Put the sesame seeds in another large, shallow bowl. Dip the rings into the water, lift and wait for a few seconds to drain the excess water, and place them on top of the sesame seeds. Gently press on the rings, turn them over and gently press again, this time to encrust the other side. Transfer the rings to the baking sheets. During this process, simits will stretch naturally and will measure around 7 inches (18 cm) in diameter.
Reduce the oven temperature to 400°F/200°C and bake, one tray at a time, until golden, for about 25 minutes. Transfer the baking sheet to a wire rack to cool until just warm.
