The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Red Miso Toasted Black and White Sesame Seed Sourdough

Benito's picture
Benito

Red Miso Toasted Black and White Sesame Seed Sourdough

OK still on a miso kick, not my homemade as that will take sometime yet, but red miso again.  I was happy with my previous bake of miso with furikake, but decided to change it up just a bit by adding toasted black and white sesame seeds.  Since I love sesame seeds and have baked a previous black and white sesame seed bread I thought that it would be great with the flavour of miso.

Bread flour 352 g

Sprouted Whole Wheat 97 g

Water 320 g

Levain 115 g 100% hydration Sprouted whole wheat 

Miso paste 26 g 5.3% (My red miso paste is almost 1 g sodium per 20 g miso)

Salt 9 g 1.8%

Toasted Black and White Sesame seeds ½ cup.

 

Bulk Fermentation at 82ºF took in total about 5.5 hours with an aliquot jar rise of 60%.  Because the aliquot jar dough doens’t undergo the coil folds of the main dough, it will overestimate the total dough rise.

1.    Liquid Levain   (0:00) --- I build mine at around 1:2:2 with 2ºC water and refrigerated it for about 2 hours and it was left in the proofing box turned off with the saltolyse dough.

2.    Saltolyse  (0:00) --- 2ºC water to which is mixed the salt and levain to dissolve, then both flours and mixed.  Refrigerated for about 2 hours then placed in the proofing box turned off.

3.    Add Levain  (+10:00)  --- The next morning, spread miso and then levain on top of dough and work in using your hands.  Then 200 French folds to ensure miso and levain well incorporated.

4.    Light Fold   (+10:30) --- With dough on a slightly wet bench do a Letter Fold from both ways.  Remove 30-50 g of dough to the aliquot jar and always keep with the main dough.

5.    Lamination  (+11:00) --- Place dough on wet counter and spread out into a large rectangle. Sprinkle on toasted black and white sesame seeds.  Do a Letter Fold both ways.

6.    Coil Fold   (+11:45) --- Coil Fold

7.    Coil Fold   (+12:30) --- Coil Fold

8.    Coil Fold   (+13:15) --- Coil Fold - good window pane achieved so dough left to complete bulk untouched.

9. End of BF - Shaping   (~15:30) --- Aliquot jar had 60% rise, shaping done and dough placed into banneton and into fridge at 2ºC for cold retard.

10. (21:30) Bake   --- Score cold and bake in a pre-heated 500F oven for 20 minutes with steam

11. Vent Oven 20 minutes into the bake --- Vent oven and bake for 20 or more minutes at 420F then an additional 3 minutes at 350ºF. 

 

Comments

Danni3ll3's picture
Danni3ll3

And that is truly amazing oven spring you got there! 
Question: Your fridge is at 2°F? Or should that be Celsius?

Benito's picture
Benito

OMG, I keep making that mistake going between ºC and ºF.  Thanks for pointing that out Danni.

Benito's picture
Benito

I did not soak the seeds and next time I would as the seeds absorbed some of the water in the dough making is less open than it should have been. Nonetheless the smell of sesame seeds permeates the kitchen right now. The miso gives this bread a nice umami to it. 

Elsie_iu's picture
Elsie_iu

This kind of uniform, moderately open crumb appeals to me the most. I care less for those wildly open crumb we see on Instagram. Not enough chew. The oven spring is impressive as always. I think I'd give miso SD another go, now that my baking skills have improved. The dense crumb on my previous miso loaf might have been a result of under fermentation. 

Benito's picture
Benito

Thanks Elsie, I like the moderately open crumb too.  For some reason I have a brain block and usually forget that I should do a soak of dry additions like seeds, no idea why.  You should give your miso sourdough a try again, next time I will increase the miso even more and maybe reduce the sesame seeds a bit.

pul's picture
pul

I really like how the red miso colored your crumb. I have seen that you added salt. In spite of the miso already containing sodium, did you find the crumb too salty?

Benito's picture
Benito

Thanks for your comments Peter.  I calculated the salt content of the miso that I was adding the kept the overall salt of the bread at 2% so no, it wasn’t saltier than any other bread that I’ve made.