Miso Sourdough with toasted sesame
Welcome to another step-by-step recipe from BreadClub20 . Why not drop by our main Facebook page by clicking here... . If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'. This is a recipe for a sourdough loaf that contains white Miso and also toasted sesame. Because the Miso has an impact on the dough, the technique is slightly different to your usual sourdough. Miso is a live, fermented product containing active protease enzymes , which physically break down and digest proteins (gluten). When you let a dough ferment, the sourdough's natural acidity already softens the gluten over time. Add miso to the mix, and you have a ticking clock. If you let this dough bulk ferment all the way to a 70% increase or higher at room temperature, the miso enzymes will have spent too many hours eating away at your gluten structure. By the time you try to shape it, the dough will lose its elasticity, turn incredibly sticky, and pancake ...
