Spent Grain Sesame Bread

Step 4 Forming the loaves and final proofing

When the dough has doubled, it's time to take it out of your bowl. Put it on a lightly floured working surface to degas. Depending on the desired shape and size, divide the dough and roll the pieces into balls. I my case i made two batard shaped loaves. But you can make round loaves or small rolls. If the dough is too sticky to work, use some more flour on you hands and on the surface, but try to keep it at a minimum.
Put your loaves on cookie paper and cover them with plastic wrap or a damp towel.
Let it proof for at least 1 hour. I let it proof for almost 2 hours, because my dough was rather cool when i formed my loaves.
During the final proofing, you also have to switch on your oven to preheat it. My small electric takes around 30 minutes to heat up properly.
When you're ready to bake, remove the towel or wrap and slash your loaves around half a inch deep with a very sharp knife or a razor blade.