The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Miso Light Rye Sourdough with Seaweed - umami in bread form

txfarmer's picture
txfarmer

Miso Light Rye Sourdough with Seaweed - umami in bread form

Sending this to Yeastspotting.

Index for my blog entries

Lumos' blog post inspired me to make a bread with seaweed. In my miso soup loving mind, seaweed must go with miso paste, must. There are many different kinds of miso paste, you can find details here. The big bucket I stock at home to make miso soup is "soy miso" with dark reddish color. Since miso has a lot of  fermentated soy bean and salt, it's important not to go overboard and add too much. 15% seems to be a good balance for me: enough miso flavor, yet doesn't completely destroy the dough. With that much miso, plus my very fast rye starter, both bulk rise and proof were very fast. I didn't cold retard the proofing, since the fermentated soybean in miso might have negative effect on the dough over such a long period.

I used dried seaweed found at Asian markets, before use, I soak them in water for 5min+, and they expand to this:

 

Miso Rye with Seaweed
note: Make a 750g bread

- levain
whole rye, 57g
water, 45g
rye starter (100%), 6g

1. Mix and let rise 12-16hours.

- final dough
bread flour, 340g
miso paste, 60g
water, 220g
dried seaweed, 20g, soak for 5min+ then squeeze dry before use
all levain

2. Mix everything except for seaweed, autolyse for 30min, mix @ medium speed for 5min until gluten starts to develop. Add soaked and dried seaweed, mix @ slow speed until evenly distributed.
3. Bulk rise at room temp (~75F) for about 2.5hrs. S&F at 30, 60, 90, 120min.
4. Shape into boule, proof bottom up in basket, until it springs back slowly when pressed, about 60min for me and my TX kitchen.

6. Bake at 450F with steam for the first 15min, lower the temperature to 430F, keep baking for 25-30min.

I must admit all that miso does weaken the dough, but if fermentation and S&F are managed well, there still be decent oven spring.

Nice open crumb, very moist

You really must love miso/seaweed to like this bread, because both flavours have noticeable presence here.


Comments

arlo's picture
arlo

I love miso, I love seaweed, I love this idea.

 

TxFarmer, this is superb.

txfarmer's picture
txfarmer

Thanks arlo, if you love miso/seaweed, you will love this bread!

lumos's picture
lumos

::grin::

I knew you'd come up with really unique, original and brilliant new breed of bread!

 

 

txfarmer's picture
txfarmer

Ha, I knew you were waiting for this one.

lumos's picture
lumos

Yeah, but never thought you'd combine it with miso. ;)

You know.....seaweed and sesame go quite well together as well.  As well as miso and black sesame.

 

Just saying! :p

Floydm's picture
Floydm

Wow, that is beautiful and probably would be amazing with sashimi.

txfarmer's picture
txfarmer

Indeed, this bread would be great with seafood.

Janetcook's picture
Janetcook

Once again I am floored by your creativity and your ability to make your ideas into beautiful loaves of bread.....I am green with envy... *-)

Janet

txfarmer's picture
txfarmer

Thanks Janet!

ww's picture
ww

ah but you beat me to it... thought of doing a seaweed and miso one, or a Pullmanish loaf with those japanese spice mixes but, as always, it went on to that never-ending list of mine, then i got distracted, and life got in the way... BUT now i don't have to experiment with proportions cos txfarmer's gone and done it for us ;)) woohoo!

beatiful bread!!

txfarmer's picture
txfarmer

Ha, there are endless ways to incorporate same ingredients into a bread, hurry up, and make your version, I want to see!

Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul Paul's picture
Paul Paul Paul ...

Wow, fantastic how you can make even the most obscure breads look great. (Random Question) Do you know what temperature your fridge is for when you retard a dough's fermentation? I heard yeast goes dormant below 40 F which is about the recommended temperature for refrigerators. My dough never seems to grow in the fridge when I try to retard my dough, so I was wondering also if you have any tips?

txfarmer's picture
txfarmer

Mine is 40F. Yeast goes slower at 40F, I don't think it totally stops. Plus it takes time for the dough to drop to that temperature, and it can still grow in the mean time. My only tip is to account for that when you plan your timing.

ww's picture
ww

actually what i had in mind was DRIED seaweed, you know the flaky sort, so this is yet another to try :))

BTW, i've read that Gontran Cherrier, that hip Parisian baker, makes miso rye bread and squid ink bread in his bakery. Who was it that mentioned he/she loves squid ink, Lumos, would that be you??

txfarmer's picture
txfarmer

You mean the kind they wrap sushi with? The stuff I use is also dried, but they are in strands and chucks, not sheets.

I love squid ink, but can't find it easily where I am.

lumos's picture
lumos

Who was it that mentioned he/she loves squid ink, Lumos, would that be you??

Yep, that's me! Squid ink lover. :p  Been thinking of making baguette with squid ink.  Waiting for my fishmonger to stock up the little black sachets for me again. ;)

to txfarmer

If you can't get it easily where you are, you may be able to substitute with this one. You can even incorporate the squid meat in it, probably. Another bone for you. :p

SulaBlue's picture
SulaBlue

Oh my, this is definitely on my To Do list! I have a BIG vat of miso. I don't know why in the world I bought as much as I did, but there you have it!