This floating sesame loaf is the second bread that Hanaa and I made for our bread baketogether (BBT) which is adapted from the book, Ancient Grains for Modern Meals by Maria Speck. This is so unlike the other breads that I've made before in that it requires you to dunk the ball of dough in a pot of cold water and wait for it to rise to the surface before removing. Even after making this bread, I actually still don't know exactly what this procedure does to the dough -- Does it contribute something to the dough's gluten development? Is it done only to provide more hydration and a thick crust? All I know is that the dough ends up floating because of the carbon dioxide released by the yeast.
