Crisp crust with a moist and soft interior, this is an interesting and a perfect spring bread recipe, especially with asparagus season in full swing. This Baton is based on a bread recipe from daheim und unterwegs.
- In a mixing bowl, stir all the starter ingredients until you get a rough dough ball. Cover with a plastic film and leave it at the room temperature for an hour. Transfer the starter, still covered, to the fridge and leave it for 15-24 hours.
- Trim, rinse and dry the green asparagus. Cut them into 2cm pieces. Dissolve the starter with water in the mixing bowl of your stand mixer. Add in bread flour, sesame seeds, sugar, salt and yeast. Stir at low speed for 3 minutes, then increase the speed to medium and knead for 5 minutes until the dough is smooth and pliable. Turn the dough on a lightly floured work surface, gently knead green asparagus pieces into the dough until evenly distributed.
- Cover the dough and allow it to rest for 30 minutes. Divide the dough into two portions. Shape each into a round. Cover and set aside for 5 minutes.
- Shape each dough into a baton on a floured work surface and place them on a baking sheet lined with parchment paper. Cover and allow them to rise for 45 minutes.
- Place a roasting pan at the bottom shelf and preheat the oven to 230C450F. Just before putting the bread into the hot oven, slash the tops in an asterisk with a sharp knife or with a floured scissor snip 1/2-inch-deep V into top of each roll.
- Place the bread in the oven and throw a handful of ice cubes into the roasting pan. Close the oven door and bake for 35-40 minutes until nicely golden brown and crusty. Remove the bread and allow them to cool on a wire rack to room temperature before cutting.
I am sending this to the "Bake Your Own Bread-April" at Girlichef.