Miso 100% Whole Wheat Sourdough

Using my home fermented miso I decided to try using it with a 100% whole wheat sourdough bread which I hadn’t tried before.  

If you’re interested in making homemade miso here is the post where I started a new batch most recently with a link to the detailed post outlining how to make it from scratch.

Have have had good bakes using a stiff levain, sifting and scalding the bran and finally adding a bit of VWG so I used these tools again to see if I could get a nice oven spring, bloom and crumb.

Notes 9% miso, homemade miso 4.9% sodium 

Sift all flour for final dough.  Scald bran with double its weight in boiled filtered water, allow to cool and hydrate overnight.

Build stiff levain, ferment at 74°F for 10 hours overnight.

In the morning, add miso and salt to the water and dissolve.  Then add the levain and break down the levain as well as you can.  Add all the sifted flour and mix well until no dry bits are left. After 10 mins of rest start gluten development with slap and folds then gradually add the hold back water in several aliquots using Rubaud to fully incorporate the water well.  Then do additional slap and folds until good gluten development.  Add the scalded cooled bran through a series of stretch and folds, may do Rubaud and slap and fold kneading until the bran is well incorporated.  Bench letterfold, remove aliquots and measure pH. Then at 30 mins intervals do coil folds until good structure is achieved.

Once the pH has dropped by 1.0 then shape the dough into a batard and then start final proofed shaped and resting in a banneton.

Once the pH has dropped by a further 0.3 it will be time for baking.  Place the dough in the freezer when the pH drops by 0.25 and then pre-heat oven at 500°F with cast iron skillet in the oven and set up for open steam baking.  30 mins prior to baking, pour 1 L of boiling water into metal loaf pan with Sylvia towel and place on baking steel on the lowest rack of the oven.

Once oven reaches 500ºF turn dough out of banneton, brush excess rice flour off, score and then brush with water.  Transfer to oven.  Pour 250 mL of boiling water into the cast iron skillet on a high shelf, high enough that the dough have fully bloom.  Drop temperature to 450ºF and bake with steam for 25 mins.  Then vent oven and remove all steaming gear and drop temperature to 425ºF.  Bake for another 25-30 mins rotating as needed.