Sake Kasu Buttermilk Bread
When I went to the local sake distillery to get more Koji rice for my various fermentation projects using aspergillus oryzae I noticed that they also sold sake kasu. For those unfamiliar sake kasu are the lees remaining after sake production. The Japanese do not like to waste useable food products so sake kasu can be used to make many things. In fact, I used the sake kasu in this test bake to see if I could use it to build a levain to bake a loaf of bread. I think I had some success with this. I will need to adjust the recipe but to give you an idea of what I did I’ll share the outline.
Using sake kasu:water:bread flour in a 1:1:1 ratio I created a first build levain, Unfortunately I did not have a small jar and didn’t think to use a small water glass to ferment this in. As a result I couldn’t tell if it grew, even after 24 hours at 82°F. Despite the apparent lack of growth I went on and make a second build of a levain using all the first build at a 1:2:2 ratio. Surprisingly after 8 hour it almost quadrupled.
Using an all bread flour SD Hokkaido milk bread as the general guide I made a tangzhong using buttermilk. After this cooled I mixed all the levain with all the tangzhong, more buttermilk, salt and sugar. I then added the bread flour and used the stand mixer to develop the dough moderately. I then added the butter in small pats until fully incorporated and with great gluten development. The dough was left to ferment at 82°F for hour hours. At that point in time there was barely 10% rise. I had expected it to ferment more quickly but I supposed the enrichments slowed it down. Into the fridge it went for the night.
In the morning I removed the dough from the fridge and allowed it to ferment at 82°F until it reached 20% rise at which point in time it was pre shaped, shaped and then placed in a buttered cube pan. Again it was allowed to ferment until it reached less than 1 cm of the top of the pan this was a 120% rise overall. It was given an egg milk wash and baked.