Red Miso Furikake (Sesame seeds and Nori) Sourdough
In order to bring out much more miso flavour I used my red miso and increased it to 10%.
Total Flour 494 g
Bread Flour 88.5% 437 g
Whole Wheat 11.5% 57 g all in levain
Total Water 387.5 g 78.5% hydration
Levain 115 g
Miso 49 g 10%
Salt 7.5 g
Overnight Levain build 1:6:6
In the morning dissolve ripe levain and miso in the water holding back 10 g of water. Add flour and mix until no dry flour visible. Rest for 20 mins.
Add salt and gradually add the hold back water 10 g.
Rubaud kneading x 5 mins. Rest 30 mins.
Strong bench letter fold. Set up aliquot jar. Rest 30 mins.
Lamination sprinkling on furikake (I do not measure how much is added but I like to sprinkle on quite a bit)
Do coil folds at 30 mins intervals until good window pane achieved.
Bulk ends when aliquot jar shows 60% rise. Bulk was done at 80ºF and was completed in 4.25 hours.
Shape into batard.
Left on bench until aliquot jar shows 70% rise then place in 3ºC fridge for cold retard overnight.
Next morning
Preheated oven at 500ºF
Bake 450ºF lid on for 30 mins
Dropped to 420ºF lid off 20 mins
Comments
That looks beautiful. Look at that color. I've been in Desem territory and am trying not to change too many things at once, but this is a good reminder to get back to the miso/sakadane path. Do you notice any impact on dough handling? My guess is some of this color is coming from sugar released by the miso?
Oh thank you. I didn’t find that the dough handled that differently than usual for me. Perhaps because of the way I add the miso by dissolving in the water, the dough might be slightly tighter at the onset than usual. This would be from the salt, but it is a very small effect at most.
Yes the crust caramelizes very very well, so well that as I’ve noted in the post with the crumb photos, I would bake slightly differently next time. But I’m actually very very happy with how my formula for this bread has worked out now. I think this is my 3 or 4th bake each time adjusting something and this is the best one.
Benny
I assume you are using miso paste? Any particular kind or ...?
I prefer and usually have a container of red miso paste going in my fridge. You can use yellow or white miso if you’d like a milder flavour but you could also reduce the miso to 5-7.5% to get the milder less pronounced miso flavour. I hope you give it a try and let me know if you enjoyed it.
Benny
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I’m quite pleased with the bake overall. The ear could have been better, I didn’t score quite deeply enough. Very pleased with the flavour and the crumb. The crumb is so soft and delicious. At 10% you can definitely taste the miso yet it is not overpowering, the furikake is there too. Now if I were to change something I need to adjust the baking itself. With the miso in this bread the crust caramelizes very very well so next time I’d do the following.
Preheat 500ºF. Bake 450ºF lid on x 20 mins, then drop to 420ºF X 10 mins, then remove the lid and bake for another 20-25 mins.
I noticed with my last bake the cranberry and walnut one when I baked with lid on for 30 mins that the crust was a bit thinner so I tried that again and confirmed that it works. However, because the crust colour so quickly, I’ll adjust a bit further as above.
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As usual with this formula, gorgeous loaf Benny! Love miso, really curious how it tastes in the bread.
I've been exploring quite a bit of Asian cooking the last few months (mix of Japanese, Chinese and Korean), and in my head was imagining how I could do an Asian flavoured bread, keeping in mind your very successful miso/furikake bread experiments. Not sure I have a concrete idea yet, but I will report back if I try anything. I would definitely explore adding sesame oil.
I look forward to your experiments Ilya. I love adding toasted sesame seeds to bread both inside and out. I haven’t added any sesame oil yet since I find that the toasted sesame seeds themselves give so much flavour, but I’m interested to see what you come up with.
Benny
Hello, thank you for sharing your recipe, looks wonderful and I'd like to try and make it but I am new to this especially with the baker's percentages.
You mention in your recipe that your levain is 1:6:6. Do you mind sharing the grams of the water, sourdough starter and flour for the overnight levain?
Thank you again for the recipe, I love miso flavour and have never seen it in bread before.
Hi glad you’re interested in my formula for this umami rich bread. So the formula states that we need 115 g of levain using a 1:6:6 ratio, so a 100% hydration starter. The easy way to determine the approximate starter, water and flour amounts is 1+6+6=13. So 115 / 13 = 8.8. So we’ll round that up to 9 g of starter + 54 g water + 54 g of whole wheat flour in this case. I like using whole wheat in my levains.
I hope you enjoy your miso sourdough bread, I love them and have made variations of this many times.
Benny
Oh I see! That makes total sense. Can't wait to try the recipe!
Thanks so much for taking the time to explain to new bakers. :)
You’re welcome and good luck with your bake, please post after you’ve baked it.
Benny
Thank you so much! I will give it a try :)
Benny, Another very nice loaf. I wish I could taste it!
Cheers,
Gavin
Thanks Gavin, I wish I could share some with you. I’m not sure if you like miso, but if you do, try this out, it is really a tasty bread.
Benny
Yes, I love miso. I have red and white. Which one do you recommend for this?
I prefer red to yellow miso for this bread, it is bolder and makes itself a bit more known in the flavour.
Benny
Really nice.
Would you be alright with me featuring this on the homepage for a bit? I've had your Sweet Potato one up since October. It's time for a change.
I'm struggling to imagine the flavour. I'm sure the miso adds umami, but that combined with the sourness of the levain and the furikake... It's a lot to wrap my head around.
Hi Floyd I’d be honoured to have my loaf on the front page. I used the levain at quite a young stage and the dough didn’t overproof at all so it doesn’t have much of a sour tang to it. You should give it a go, its quite delicious.
Benny
Oh by the way Floyd, feel free to use whichever photo you prefer.
Benny
In every single way. And I like the way you're incorporating these far east flavours. The crust, colour and crumb are just perfect. Can only imagine what the miso and nori add to the loaf. Looks delicious Benny.
Thank you Abe, Asian ingredients aren’t really used much by western bakers so I like to change things up and try using them. I have some other ideas that I will try out over the course of the year.
Benny
Very creative and artistic bread you have made once again Benny. You are the Star Trek baker "Boldly going where no man has gone before." I look forward to seeing what you come up with next.
Thank you kindly Don. It can be fun to try to come up with some original ideas for our bakes. It is a challenge because I'm sure everything has been done before.
Benny
You just get better and better! I love your scoring on this one.
Thanks Ilene, this one turned out quite well and I’m pleased with the recipe now.
Benny
This looks great - I have some red miso kicking around in my fridge so you've inspired me to try this (once my proofer finally arrives this week, fingers crossed). A couple of questions for you:
1. I'm a newbie and have only baked relatively boring loaves. Now that I'm getting consistent results (following Maurizio's instructions mostly) I'm looking to branch out. I see you added your levain to the water and miso at the beginning. Normally I do an autolyse, but I see you've skipped that step here. Is that because of the kneading? Do you think I could add the miso, water, and flour together at the beginning to autolyse?
2. What kind of furikake did you use? I have 3 jars at home but they either have sweetness to them or they are the ones with egg and bonito. I'm tempted to try just using what I have, but I'm curious if yours had any sweetness to it?
Thanks!!
Because the dough is primarily white flour, the only whole grain being in the levain, I didn’t bother with an autolyse. You could easily do an autolyse, a short one would be enough, 30 mins for example.
My furikake has some sugar in it, but you cannot tell that it is sweet at all. Try your favourite one of the three you have and give it a go. I’m quite interested to hear your take on my recipe when you’re done.
Benny
The crust, the crumb, the artful scoring! Clearly deserves the homepage feature. Congratulations Benny!
PS
Do you make your own miso?
Thanks so much Pal. I am quite pleased with this bake, just a minor change to the baking is all that I would change. In fact I have miso that is fermenting right now which I started back in August 2020. I like a strong red miso, so I will probably have to wait until summer 2021 before it is ready. I actually have blogged about this in my blog on TFL if you’re interested. As long as you can get koji rice it is easy to make, you just need time.
Benny
Benny, that is a gorgeous loaf of bread with tremendous color and scoring. I hope it tastes as good as it looks.
Ted, thanks so much. It is a tasty bread if you like miso you should try adding it to bread!
Benny
Nice loaf! I haven't been around in a while but I saw this and had to comment. Congrats on the wonderful bake sir!
Thanks so much, that is very nice of you to drop in to comment, I appreciate it very much.
Bake happy.
Benny
That colour is just divine!!!
Thanks Carlo, the red miso adds a lot to the colour of the crumb and crust. It also adds a ton of umami to the bread as well.
Benny
This Recipe is a must try! I always wanted a colour like that...
I’d love to see your bake of this Carlo!!
its on the list Benny! thanks for the recipe! I just have to look for the recipe available here in Sydney.
This is such a beautiful loaf, and I can't wait to experiment with your inspiration here!
I have a question- I've recently been experimenting with replacing the salt in a sesame tartan loaf with soy sauce, and the flavor is exciting but my loaves keep turning out pretty flat. Two things I tried to adjust for were making absolutely sure there was equivalent sodium and liquid when substituting soy for salt and making sure my ambient temp stays reasonable to prevent over proofing (we're in a little winter heat wave where I am).
Do you have any ideas about this? I'm having trouble finding other bakers using soy sauce, and am beginning to think it's because of the flat bakes!
Gern, I’m sorry but I haven’t had any experience with using soy sauce in my breads. Do you have a sense that the addition of soy sauce is speeding up fermentation? Does the final bread show signs of overproofing in terms of overall profile and the crumb?
I haven’t seen any overt evidence of more rapid fermentation when adding miso to my sourdough bread so far and I’ve used up to 10% and used miso many times now. Now this is store bough commercial miso so I don’t know how active the fermentation would be from it. I have homemade miso which is still not quite ready and I wonder if it will speed up fermentation when I finally get to use it this spring or summer.
Share some photos of your bread outside particularly from the sides and also the crumb.
Benny
Thanks for getting back to me Benny! I bet your homemade miso is going to be delicious! I love this website and everybody's creativity.
I kind of get a sense that the soy sauce may be speeding it up, and at first I thought it was due to a miscalculation of sodium content so I recalculated and added more, but it helped very little. My kitchen temperature also varies wildly which can be tough. Admittedly I have only been baking bread for a couple of years and have just begun to experiment on my own, so I'm assuming that the flat loaf and dense crumb shows over proofing... I'll insert some photos here!
I wonder if your sodium calculation was correct. If your sodium wasn’t the equivalent to 2% then the fermentation would have been fast and the dough would have been looser than normal. As you know salt tightens the gluten so if there isn’t enough then the dough will feel looser and may not build enough structure for a good rise. Do you recall the dough feeling looser than usual, more extensible than usual? And of course less salt would speed up the fermentation as well.
The crumb shows minor overproofing and that fits with the profile of the loaf. Also, I really wonder about not enough sodium/salt causing looser dough and the flatter profile. What do you think?
Benny
Exceptional bread, on so many levels.
It is interesting that you 'only' dropped the salt down to 1.5%, have you experimented without additional salt (other than what you get from the miso)?
And also, it popped out for me that this bake was aiming for a larger volume increase than you normally do, was that deliberately so because it was 88.5% bread flour, or is that a new avenue for pushing the envelope that you've been pursuing? (This is the sort of thing that happens accidentally for me, usually, when I'm busy and leave the dough for too long!)
Jon
Hi Jon, thanks for your comments. I looked at the sodium content of my miso and calculated how much it contributed to my bread in the amount that I was adding. I wanted to keep my salt to the standard 2% and thus arrived at it still needing an additional 1.5% salt.
Regarding bulk, I’ve been pushing bulk further than I used to. Currently for my skill set I find that I can shape dough fairly well at 60% rise based on the aliquot jar which overestimates the rise. 70% rise was just too puffy and delicate and I think I degassed the dough too much in trying to shape it. If I need to seed the exterior of the dough then I bulk to 50% rise in the aliquot jar because having the dough a bit firmer makes that process slightly easier. I have then also been leaving the shaped dough in the banneton on the counter for a room temperature final proof until the aliquot jar shows 70-80% rise before placing it in the fridge. With these modifications, I think I’ve been getting a nicer crumb, more lacy than I have in the past. I’d love to get a beautiful open lacy crumb, that is my goal.
Benny
Wow, that’s a gorgeous loaf. Well done!
Really like your advice on timing the bulk rise and shaping, and room temp rise before retard if needed, with aliquot jar. Thanks for sharing! Why it took me soooo long to stumble on that...
Thank you so much PereJoe. I’ve since been pushing final proof before cold retard further. My last few bakes I’ve been going to 90-100% aliquot jar rise with a warm final proof after shaping. Once the aliquot jar reaches 90-100% I then place the dough in the fridge for at least an overnight if not longer cold retard. I’ve since been able to open up the crumb a bit more I believe. I’ve been trying to apply some of the teachings of Trevor Wilson and I’m trying to achieve a lacy crumb. What I’ve been doing more recently is try to develop the gluten at the very beginning of bulk fermentation not waiting for the folds to develop gluten. I’m mostly tried this while also trying to bake with mostly whole grain flours, 75-100% and only once with a 25-30% whole grain. So far it seems to be working pretty well. I haven’t fully refined my methods yet, but I think I am finding something that works for me. I have a 100% whole wheat dough in the fridge now that I did this with a 100% rise by aliquot jar that I’ll bake tomorrow. Fingers crossed it has a lacy crumb, at least for a 100% whole grain anyhow. I’ll post it when baked.
Thanks again for your kind commentsl
Benny
Looks great!
Thank you Paul.
Wow, this is a unique take and one that I've had to bookmark for ideas going forward. I am super lucky that I have a small miso shop that I visit that has been making a variety of different miso which was founded in the Edo Period between 1603 and 1867.
I'm curious...does the miso contribute too much salt to the bread or have you reduced the direct salt addition in the bread to less than 2%? I may make a small loaf of this this weekend!
Edit: Never mind...I read up a few more comments and found the answer...LOL. I have no clue about the salt content in the miso made by the shop but I'll use your 1.5% measurement for this weekend.... :)
Hi Steven. I’m sure that the miso hop can tell you how much salt is in the miso. I’ve been reading. A book about koji and the salt can vary widely between 5-13% depending apparently on how long the fermentation is to last. Despite this my miso I’ve made I’ve kept to 5% even though I ferment it for a year.
I look forward to your bake with miso.
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