Sesame Crusted Miso 20% WW Sourdough Sandwich Bread
One of my plans in bringing my homemade miso down to Fort Lauderdale was to use it in a couple of bakes. We were out of bread and needing more bread for toast and dinners. I’ve wanted to bake a bit more lean breads but baked in my Pullman pan since that is what I prefer for sandwiches and toast. This is what I came up with. I have to say that dough seems to ferment faster down here. I’m not sure why, it is my starter from Toronto so the only differences would be the flour or the water. I don’t think it is a temperature related thing since Toronto in the summer is bloody hot, hotter than it is here right now. Also I have a proofing box in Toronto, while I don’t have one here.
My red miso paste is almost 1 g sodium per 20 g miso
For 1 loaf in a 9x4x4” Pullman pan.
Build stiff levain, ferment at 74°F for 10 hours overnight.
Starter 6 g, water 23 g bread flour 38 g
Bread flour 296 g, Whole Wheat Flour 83 g, Water 294 g, all levain, hold back water 13 g, salt 4 g and Red Miso 50 g
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 both the flours 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. Bench letterfold, remove aliquot, then at 30 mins intervals do coil folds until good structure is achieved.
Once the dough has risen 40% then shape the dough into a batard and place in prepared pan.
Final proof the dough until it has reached 1 cm of the rim of the pan. pre-heat oven at 425°F .
Once oven reaches 425ºF score top of dough and then brush with water. (I decided last minute to sprinkle with sesame seeds). Transfer to oven and bake (without steam) for 25 mins. Rotate the pan and drop temperature to 350ºF. Bake for another 25-30 mins rotating as needed until browned. Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust.
Comments
Very happy with this bake, the crumb is more open than my milk breads. This isn’t surprising since I fully degas when I shape my milk breads but did a gentle batard shaping for this. The crust was nice and crispy while the crumb was very soft. I would balance the flavour better next time by reducing the salt and adding just a bit of honey. I think I’ll also do a higher percentage of whole wheat next time as well.
The sun was reaching our north facing balcony this evening when I was slicing the loaf, so the photos have a very different colour tint than the photos of the outside of the loaf.
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That's a darn nice crumb!
TomP
Thank you Tom, to compare one of these days I’ll have to do my milk bread without degassing.
Benny
Your crumb looks nice open and inviting. Interesting that you’re getting faster fermentation in Florida. I wonder if the humidity has anything to do with it?
Interesting thought about the humidity Ian, the past few weeks have been less humid than Toronto in the summer so I doubt it is that. I was quite pleased with the crumb being a bit open.
Benny
Looks fantastic. I hear you on the rise down here, my starter is far more active in Florida as well! I wish it was as responsive at home (it’s still good but down here I can do no wrong)
I totally get what you mean Glenn. My starter is great at home but even better down here. I have been quite happy with it ever since converting it to a bread flour starter.
Hope you’re enjoying your stay in Naples.
Benny