Red Miso Furikake (Sesame seeds and Nori) Sourdough
In order to bring out much more miso flavour I used my red miso and increased it to 10%.
Total Flour 494 g
Bread Flour 88.5% 437 g
Whole Wheat 11.5% 57 g all in levain
Total Water 387.5 g 78.5% hydration
Levain 115 g
Miso 49 g 10%
Salt 7.5 g
Overnight Levain build 1:6:6
In the morning dissolve ripe levain and miso in the water holding back 10 g of water. Add flour and mix until no dry flour visible. Rest for 20 mins.
Add salt and gradually add the hold back water 10 g.
Rubaud kneading x 5 mins. Rest 30 mins.
Strong bench letter fold. Set up aliquot jar. Rest 30 mins.
Lamination sprinkling on furikake (I do not measure how much is added but I like to sprinkle on quite a bit)
Do coil folds at 30 mins intervals until good window pane achieved.
Bulk ends when aliquot jar shows 60% rise. Bulk was done at 80ºF and was completed in 4.25 hours.
Shape into batard.
Left on bench until aliquot jar shows 70% rise then place in 3ºC fridge for cold retard overnight.
Next morning
Preheated oven at 500ºF
Bake 450ºF lid on for 30 mins
Dropped to 420ºF lid off 20 mins
C4524498-CCB2-4A96-8AFF-E3A391FA4A0E.jpeg