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Miso Nori Sourdough

Benito's picture
Benito

Miso Nori Sourdough

Miso nori sourdough 77% hydration 20% whole red fife.  For this bake I really pushed fermentation using the aliquot jar I shaped at a 60% rise then ended final proof at 110%. A quick 20 minutes in the freezer while the oven preheated and baked. One mistake I made was that I forgot to turn the oven down to 450ºF after I loaded the dough. I didn’t catch my mistake until 12 mins into baking. Now the miso already makes the crust darker but some amount of the colour is also that high bake temperature. I tried to compensate by dropping the temperature to a much lower 375ºF after the Dutch oven part was completed.

Levain 90 g prefermented flour 9% 45 g 

18 g + 36 g + 18 g red fife and 18 g AP

 

AP flour 377 g

Whole red fife 72 g

Water 330 g + 5 g when adding levain

Salt 8.125 g

Diastatic malt 2 g

 

Miso 7.5% 37.5 g (1.875 g salt in this)

Dissolve salt and miso in water then add flours.  Saltolyse for 1-3 hours.

 

Add levain and additional 5 g of water and Rubaud mix for 5 mins.  Rest 5 mins.  The slap and fold to full gluten development - 700 slap and folds.

Bulk fermentation at 82ºF. 

Rest 30 mins then strong bench letterfold.  Set up aliquot jar.

Rest 30 mins then lamination and add 10 g nori flakes.

Coil fold when dough relaxes approximately every 30 mins and stop once dough structure is good.  5 coil folds done.

Shape when aliquot jar shows 60% rise.

Placed in banneton and back into proofing box without humidity at 82ºF until aliquot jar shows 110% rise.

Place in freezer for 20-30 mins or until oven preheated to 500ºF is ready.

Bake in preheated dutch oven at 450ºF for 20 mins.

Drop temperature to 420ºF and continue to bake in dutch oven for 10 mins.

Remove from dutch oven and bake on rack at 420ºF until full baked about 15 additional

minutes.

 

 

 

Comments

Benito's picture
Benito

I know I prefer doing a cold retard, but didn’t do that not wanting to leave the dough in the fridge for 24 hours or more.  In the end, despite the aliquot rise to 110% I still haven’t attained the lacy crumb I crave.  I’ll keep trying and also stay with this formula more or less until I get closer to the crumb I want.  Despite that, this is still a good tasting bread, the miso has so much umami and I love the nori as well.  

I guess I’ll try pushing rise to 120%, hard to imagine that not over proofing but hey gotta try.

JonJ's picture
JonJ

Crumb is great, like it very much. Gluten development looks good too. Did it have a sour taste due to the use of warmer temps in the proofing box?

Also, a friend told me she's been doing one hour in the freezer before baking and I've been doing that as well. Seems to have improved the ability of the dough to hold the shape, and additionally made scoring easier. I guess though that your oven can warm up in 30 minutes!

-Jon

Benito's picture
Benito

I had the oven on for roasted vegetables so it was quick to heat. I really should have given it longer but I was being frugal and since the oven was ready I baked. An hour in the freeze should have been better. That warm dough really does spread even without any overproofing or over hydration. 

Carlo_Panadero's picture
Carlo_Panadero

Beautiful Bake Benny! Does nori flakes contributes to the amount of salt? I'm ready to try this recipe, bought "Red Miso" paste and nori packs the other day. :)

Benito's picture
Benito

Carlo thank you.  I hope you do try making it and like it.  I’m sure you’ll get your gorgeous lacy crumb that I can’t seem to get.  I didn’t think of checking the salt in the nori, I guess I should do that next time, however, the bread didn’t taste particularly salty.

Benny