The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hummus and Miso Sourdough

JonJ's picture

Hummus and Miso Sourdough

When it comes to omelette fillings the combination of miso paste and hummus is complementary and comforting, although I suspect I'm the only one who tries something like that with their eggs. And, it is true that miso, and hummus, when spread on hot buttered toast are simply delicious. So, my thinking was that together they could make for a great combination in a bread, even if it is difficult to imagine!

The recipe is a combination of Benny's miso bread (which used 10% miso) and Txfarmer's hummus sourdough. Txfarmer used quite a lot of hummus - 265g per 340g of bread flour, and she also, quite importantly used home made hummus. Although I do make my own, for convenience sake I bought tub of hummus which unfortunately only gave me 187g of hummus (so I used less than txfarmer), and halfway through I was worried that using a commercial hummus wasn't so smart as the sorbic acid in it might negatively affect the sourdough culture, but it seems to have been okay. For miso, I used this lovely "marumu inaka" red/brown miso.

The final dough had 340g bread flour, 187g hummus, 34g miso paste, 152g water (plus an extra 30g water added later as bassinage), 100g levain, 7g salt and 10g vital wheat gluten (as "insurance"). I didn't reduce the salt, as Benny also didn't, but he also didn't add hummus, and my final bread was fairly salty. I'd say to reduce or even leave out the salt if you're going to try this bread. The final dough was mixed for 5 minutes on the dough hook followed by 30 slap and folds. My notes say it 'bounced' when I tried to slap and fold, so was not really as stretchable as a regular dough. As stated above, I did add an extra 30g of water 30 minutes after that too, and once again it didn't handle as it normally does, my notes also say that the dough was slow to get a good gluten stretch, and it is these unusual dough characteristics that should have kept me alert to the moisture in the dough.

I messed up the baking! Because the dough felt fairly robust and not slumpy in the banneton I assumed it would bake the same as a normal loaf and this wasn't the case. I baked it side by side with a regular sourdough and that was a mistake - my habit is to turn the loaves when I remove the steam trays after 20 minutes and this bread was still very wet and loose and should not have been turned, and this turn seemed to knock it into a strange and wonky shape. Perhaps I should also have given a few small scores rather than the single 'ear' type score as well to contain some slumping. It did get an extra 15 minutes in the oven with the door cracked open afterwards, but certainly this bread should have been baked more carefully, as one does with a wet slumpy dough, and requires at least a full hour of low and slow baking with foil tenting.

This bread was super delicious. As the main ingredients were generously used, with ample hummus and miso, the flavours really came through and shone. It made for a lovely savoury breakfast bread, and since we had a friend visiting who was appreciative, it was cut a little too early, and a little too hot. And was superb with melting butter on it. And, finally, gone within an hour.