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.
Preheated oven at 500ºF
Bake 450ºF lid on for 30 mins
Dropped to 420ºF lid off 20 mins