Steps
- Mix 500g of bread flour, 7g of instant yeast, 1½ teaspoons of superfine sugar, and 1½ teaspoons of fine sea salt. Gradually add 300ml of warm water.
- Knead on a lightly floured surface for 8-10 minutes, until smooth and elastic, adding a little more water if needed. Cover in an oiled bowl and let rise for 1 hour, until doubled.
- Knead the dough three times, shape into an oval, and put on a lightly floured baking sheet. Cover with oiled plastic wrap and rise for 45-60 minutes, until doubled.
- Preheat the oven to 400°F / 200°C. For the topping, whisk 90g of rice flour, 3.5g of instant yeast, ¼ teaspoon of salt, and 1 teaspoon of golden superfine sugar.
- Whisk in 1½ teaspoons of toasted sesame oil and 90ml of warm water to make a spreadable paste. Adjust with a little water or rice flour if needed and rest for 5 minutes.
- Spread the paste gently over the loaf. Bake on the center rack for 35 minutes, until hollow-sounding underneath and light for its size. Cool completely before slicing.