Miso Light Rye Sourdough with Seaweed - umami in bread form

Sending this to Yeastspotting.

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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.