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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 out in the oven instead of springing upward.
Cold retardation is the key to completing a successful fermentation,
INGREDIENTS
400 gms strong white bread flour
100 gms wholewheat/wholegrain bread flour
320 gms of water
100 gms active sourdough starter (100% hydration)
40 gms white Miso Paste
3 gms fine sea salt, dissolved in 20 gms water (in addition to the water above)
50 gms toasted white sesame seeds.
METHOD
Mix the paste with the water until smooth and dissolved.
Add the flours and mix until no dry flour remains.
Cover and leave to rest for 45 minutes.
Dimple in the sourdough starter and mix thoroughly.
Rest for 20 minutes.
Add the brine solution and mix thoroughly.
Slap-and-fold (or mix with a machine) for 3 / 5 minutes until soft and silky.
Keep the temperature at 24-25C (75-58F).
After 45 minutes, stretch and fold.
After 90 minutes, laminate the dough and sprinkle the sesame seeds over it.
After 30 minutes, coil and fold.
Laminate - wet your work surface and then turn the dough out on it. Stretch the dough in all directions until it forms a large rectangle. Sprinkle the sesame seeds all over. Now fold the right-hand side two-thirds over and the left-hand side to make a wallet. Do the same with the bottom and top edges until you have a small parcel. Now proceed.
Now, leave it to bulk ferment to 50% increase in volume (and NO more....see notes above)
Prepare a banneton and gently tip the dough out onto a rice-floured surface. Shape into a ball, cover and rest for 15 minutes.
Shape again for the banneton and then cover with a plastic bag and place on the bottom of the refrigerator for at least 12 - 18 hours.
Preheat the oven to 240C / 465F and, after slashing for expansion, bake for 30 minutes before turning the temperature down to 220C (425F) for about 15 minutes or until the internal temperature reaches 98C.
Cool on a rack for AT LEAST 2 hours before cutting.
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