The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Red Miso Furikake (Sesame seeds and Nori) Sourdough

Benito's picture
Benito

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 no 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

headupinclouds's picture
headupinclouds

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?

Benito's picture
Benito

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

Benito's picture
Benito

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.

Ilya Flyamer's picture
Ilya Flyamer

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.

Benito's picture
Benito

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

gavinc's picture
gavinc

Benny, Another very nice loaf. I wish I could taste it!

Cheers,

Gavin

Benito's picture
Benito

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

gavinc's picture
gavinc

Yes, I love miso. I have red and white. Which one do you recommend for this?

Benito's picture
Benito

I prefer red to yellow miso for this bread, it is bolder and makes itself a bit more known in the flavour.

Benny

Floydm's picture
Floydm

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.

Benito's picture
Benito

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

Benito's picture
Benito

Oh by the way Floyd, feel free to use whichever photo you prefer.

Benny

Abe's picture
Abe

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. 

Benito's picture
Benito

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

MTloaf's picture
MTloaf

 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.

Benito's picture
Benito

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

ifs201's picture
ifs201

You just get better and better! I love your scoring on this one.

Benito's picture
Benito

Thanks Ilene, this one turned out quite well and I’m pleased with the recipe now.

Benny

krachey's picture
krachey

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!!

Benito's picture
Benito

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

PalwithnoovenP's picture
PalwithnoovenP

The crust, the crumb, the artful scoring! Clearly deserves the homepage feature. Congratulations Benny!

PS

Do you make your own miso?

Benito's picture
Benito

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

WatertownNewbie's picture
WatertownNewbie

Benny, that is a gorgeous loaf of bread with tremendous color and scoring.  I hope it tastes as good as it looks.

Benito's picture
Benito

Ted, thanks so much.  It is a tasty bread if you like miso you should try adding it to bread!

Benny

FueledByCoffee's picture
FueledByCoffee

Nice loaf!  I haven't been around in a while but I saw this and had to comment.  Congrats on the wonderful bake sir!

Benito's picture
Benito

Thanks so much, that is very nice of you to drop in to comment, I appreciate it very much.

Bake happy.

Benny