Although the daytime temperature is still above 25°C in HK, hawkers selling roasted chestnuts and sweet potatoes are starting to show up on the roadside. Of course I cannot miss out the opportunity to them in bread.
Miso Caramelized Chestnuts Sourdough
Dough flour (all freshly milled):
120g 40% Sprouted white wheat flour
120g 40% Whole white wheat flour
30g 10% Whole toasted buckwheat flour
30g 10% Whole toasted barley flour (I milled barley flakes)
9g 3% Starter
18g 6% Bran sifted out from dough flour
18g 6% Water
282g 94% Dough flour excluding bran for leaven
182g 60.7% Water
100g 33.3% Whey
45g 15% Leaven
9g 3% Vital wheat gluten
5g 1.67% Salt
For caramelized chestnuts:
35g 11.7% Roasted chestnuts
10g 3.33% White granulated sugar
5g 1.67% Red miso paste
304.5g 100% Whole grain
304.5g 100% Total hydration
Sift out the coarse bran from the dough flour, reserve 18g for leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.
Make the caramelized chestnuts. Put a few tablespoons of water and the sugar into a small pot and bring to a boil. Turn the heat from high to medium when most water has evaporated. Dissolve the miso paste in 2-3 tablespoons of hot water then pour it into the pot after the sugar has transformed to cinnamon-brown. Stir the bubbling mixture vigorously while adding in the chestnuts. Continue to heat it until it thickens and produces a shiny coating on the chestnuts.
Combine all leaven ingredients and let sit until doubled, around 3 hours.
Roughly combine all dough ingredients except for the salt and leaven, autolyse for 20 minutes. Knead in the reserved ingredients than ferment for 15 minutes. Fold in the add-ins and ferment for 3 hours 15 minutes longer.
Preshape the dough then let it rest for 15 minutes. Shape the dough and put in into a banneton. Retard for 12 hours.
Preheat the oven at 250°C/482°F. Take the dough out of the fridge and let it warm up for 20 minutes at room temperature.
Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.
The dough behaved in a weird manner when I was trying to develop the gluten. It wasn’t really coming together so I got a bit nervous. The resulting bread does have a rather poor crumb structure but it could have been worse, so I feel like this was a victory already :)
The crumb is not as moist or chewy as my usual bread. It might be a result of the incorporation of buckwheat and barley or it was only one of the consequences of poor dough structure.
Despite the relatively disappointing crumb profile, the flavour is outstanding. Toasted buckwheat is strong and robust, which goes really well with the saltiness, sweetness and the slight bitterness of miso caramelized chestnuts.
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