Has anyone tried using Shio Koji, the Japanese mold fermented condiment, in bread as either a leaven or flavor additive? I just started a batch and the thought that it could be used in bread intrigues me.
back in the day, Gontran Cherrier made a miso rye bread that was quite interesting. when i went to Paris a few years ago, i made a special visit to his bakery in the Montmartre to get a taste.
here's a link to someone talking about it, and in the comments some attempts at recreating it.
i've made a version of it myself, using the miso just as a replacement for some of the salt. i wouldn't try using anything that salty in the leaven. it would slow it down, i think.
post some experiments, if they turn out. i'd be curious about what you come up with.
That is some seriously good looking bread in your link. The same mold is used to make miso, shio koji, soy sauce, sake,and many other things. Shio koji is the least time consuming so I decided to try that first before exploring the others. It is salty so substituting it for the salt will be the obvious first step. It is a ferment so I am wondering if using a less or unsalted ferment will work as a leaven. It will be fun to try.
I like to use amazake (grain porridge fermented with koji) in my breads when I have the time to invest, and it makes for incredible results. You just have to be careful with the enzymatic content of the koji--I actually cook the amazake before adding to dough so it doesn't go wild.
I was just wondering how the enzymes might effect th e bread making process. The shio koji is only a couple of days into the approximately week to two week ferment and you can taste a deminishing of the salt, an underlying sweetness and a bit of mushroom. Fermentation is an interesting process to track.
25 gr shio koji in about 500 gr freshly milled ww lean dough (included 95 gr clas).
The dough was great to work with-noticeably smooth, bouncy and soft.
It went into pita. -very good; dough very elastic; dough rolled extremely thin (1.5mm) and inflated when cooked; good chew, maybe a flavor increase.
2. Next a pan loaf (60% whole grain, 40% AP)- with buttery sauteed onions. The dough was a little loose-added some AP to tighten it up. Zojirushi bake below: The onions came through and I like the crumb a lot too!
back in the day, Gontran Cherrier made a miso rye bread that was quite interesting. when i went to Paris a few years ago, i made a special visit to his bakery in the Montmartre to get a taste.
here's a link to someone talking about it, and in the comments some attempts at recreating it.
http://chocolateandzucchini.com/paris/shops-markets/rye-and-red-miso-bread/
i've made a version of it myself, using the miso just as a replacement for some of the salt. i wouldn't try using anything that salty in the leaven. it would slow it down, i think.
post some experiments, if they turn out. i'd be curious about what you come up with.
That is some seriously good looking bread in your link. The same mold is used to make miso, shio koji, soy sauce, sake,and many other things. Shio koji is the least time consuming so I decided to try that first before exploring the others. It is salty so substituting it for the salt will be the obvious first step. It is a ferment so I am wondering if using a less or unsalted ferment will work as a leaven. It will be fun to try.
Stu
I like to use amazake (grain porridge fermented with koji) in my breads when I have the time to invest, and it makes for incredible results. You just have to be careful with the enzymatic content of the koji--I actually cook the amazake before adding to dough so it doesn't go wild.
I was just wondering how the enzymes might effect th e bread making process. The shio koji is only a couple of days into the approximately week to two week ferment and you can taste a deminishing of the salt, an underlying sweetness and a bit of mushroom. Fermentation is an interesting process to track.
Stu
I was wondering the same thing, but also the reverse, did anyone try using a sourdough as a substitute to marinate meat, other foods?
Hi,
I am glad to have found your post and was wondering about your baking trials.
I just started experimenting with shio koji (made from steps here).
(https://www.seriouseats.com/shio-koji-marinade-recipe)
My first dough had
25 gr shio koji in about 500 gr freshly milled ww lean dough (included 95 gr clas).
The dough was great to work with-noticeably smooth, bouncy and soft.
2. Next a pan loaf (60% whole grain, 40% AP)- with buttery sauteed onions. The dough was a little loose-added some AP to tighten it up. Zojirushi bake below: The onions came through and I like the crumb a lot too!