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Sourdough Bread | Miso and Sesame Seeds

Updated: Jul 28, 2021


Another virtual baking with my Sourdough Buddy Yuli! This week its sesame themed bread and I have just the thing that I thought may go really well with it: Miso :)


This post is for those that have a basic knowledge to sourdough baking. If you want to learn more about sourdough bread baking, visit my post on "Olive Sourdough Bread".




 




 


RECIPE

Yield: 2 x 730 g loaves

Duration : 2 Days




Levain


70 g Whole Wheat Baker's Flour

70 g White Baker's Flour

140 g Water at 24°C

140 g Active Starter


Note: When you are making fresh levain, make sure that you save some of the leftover starter and feed it for use in the future.



Final Dough


140 g 20% Whole Wheat Bakers Flour (12% Protein)

560 g 80% White Bakers Flour (Manitoba 14.5% Protein)

580 g 80% Water - reserve 20 g for later

175 g 25% Ripe Levain (All of the above levain)

14 g 2% Fine Salt




Inclusions

This inclusions is enough for two loaves


20 g Black Sesame Seeds

20 g White Sesame Seeds

150 g Room temp water - for soaking


80 g Red miso paste


86% hydration


Note: Depending on the type of flour that you are using, it is recommended that you add the water in increments and adjust if needed.

 

Preparation


Saturday 6:30 am Prepare Levain & Soak Sesame Seeds

Mix all the ingredients from the Levain recipe together until well combined. Transfer them into a tub or a jar and tie a rubber band around the jar to monitor the growth of your Levain. The Ratio of the Levain used for this recipe is a 100% (meaning equal amount of flours to water) and should take approximately 4 to 6 hours for it to fully triple in volume.


Meanwhile, in a separate bowl, combine the sesame seeds with the 150 g room temperature water and leave to soak until the Levain is ready. Strain the seeds from the water before including into the final dough.




 


10:30 am Autolyze dough

3 hours later


An hour before the Levain is estimated to be ready, autolyze the dough by combining the flour and water (reserving 20 g) and mix until they form in to a shaggy dough. Cover and leave at room temperature until the Levain is ready. The water used is at 34°C for me since when I was making the dough, it was a rather cold morning. If you are making this dough during summer, you will need to work out the right temperature for the water. The formula for calculating water temperature is below.



Note: If the Levain is not ready in an hour's time from now, it is completely fine to keep the dough autolyzing until it is ready. Do not start mixing the dough until the Levain is ready.



To calculate Final Dough temperature


Desired Dough temperature (DDT) = 24°C


DDT x 4 - (flour tempt + Starter Temp + Friction + Room Temp)


Water Temperature = 24°C x 4 - (21°C (Flour) + 21°C (Starter) + 0 + 20°C RT)


= 96°C - 62°C


Water Temperature = 34°C





 


11:30 am Add Levain

1 hour later


To test if the Levain is ready, gently scoop a small amount and drop it into a jug of water (not hot). If the Levain floats above the water, this means that there are lots of air and activities, and it is ready to incorporate into your autolyzed dough. If the Levain falls and sink into the bottom of the jug, this means that it is not active enough and you will need to leave for it for while longer. Be careful not to be too rough with the Levain when you are trying to scoop it out from the tub as this can also knock out the air and cause it to sink under water, which will give you a false indication on the readiness of the Levain.


When the Levain is ready, spread it on top of the autolyzed dough and with your hands lightly dipped into the reserved 30 g water, squeeze the dough and Levain and mix until they are well combined. This process takes roughly around 4 to 5 minutes to do. Once they are well incorporated, scrape the sides of the bowl clean, cover and leave to rest for 30 minutes in a warm place while maintaining the dough at 24°C.






 


12 pm Add Salt and Bulk Ferment

30 minutes later


When the dough have rested, sprinkle the salt on top of the dough. Wet your hands with some of the reserved water and rub them onto the dough to help the salt to dissolves. Just like how you add in the levain, mix the salt into the dough until you can no longer feel grainy bits of salt. This process takes approximately 3 to 5 minutes.


Cover the dough and leave to rest for 1 hour.


The bulk fermentation starts at this point.






 



1 pm Divide and laminate

1 hour later


When I am making dough enough for two loaves, I like to divide them before incorporating the inclusions through the lamination method.


Working with one dough at a time (if you are making the whole recipe), lightly damp your work bench (do not over saturate otherwise the dough will slide and be hard to work with), place the portion of dough on top and working from the centre, stretch the dough to a rectangle or a square. It does not have to be stretched thin, but wide enough for you to fold the dough on to each other.


Spread the miso paste on top followed by the mixed and strained sesame seeds. Fold the top end towards the centre then fold the opposite ends to fully cover the top. You will now have a strip of dough. Fold one side of the dough lengthwise in to the centre then fold the opposite ends to fully cover the top. If your strips is too long, simply fold twice on one side before covering it with the opposite end of the dough.


Lightly grease a container then transfer the dough in to it and cover. Repeat the same process for the second portion. Cover and leave to rest at room temperature for 30 minutes.




1: 40 pm First Coil Fold

30 minutes later


Once the dough have rested, perform the first coil fold by lifting the dough with your two hands from the centre. let the two corners from the north and south to fold under then tuck it under. Turn the container 90 degrees and repeat the same process for the other two ends.


Cover and leave to rest for another 30 minutes



2:15 pm Second Coil Fold

30 minutes later



Perform the second coil fold like you would for the first coil fold.


Cover and leave to rest for 30 minutes



2:50 pm Third Coil Fold

30 minutes later


Perform the third coil fold then cover and rest for 30 minutes





3:30 pm Fourth and Final Coil fold

30 minutes later


Perform the fourth coil fold then cover and rest for 1 hours at room temperature undisturbed for the rest of the bulk fermentation.


Note: Depending on the type of baker's flour you are using, check the dough in 30 minutes and if your dough looks like it is spreading out too much at this point, you can perform another coil fold to further strengthen the dough.









 

4:30 pm Final Shaping

1 hour later