This Miso Sesame Bread is a great way to transform your sourdough and offers a rich umami flavor that is absolutely delicious.
Sourdough is a very versatile bread that allows you to experiment with so many flavors. Miso and sesame serve as perfect additives for adding a nutty umami flavor. This sesame miso sourdough is one of my favorite breads.
If you’re new to baking sourdough bread, check out my Sourdough 101 blog post (click here).
- 100% sourdough starter: If you want to know how to make a sourdough starter, check out my Sourdough 101 blog post. Give your starter the night before with at least 100g of flour (50% all purpose flour, 50% rye) and 100g of water so you have enough for the next day’s bread.
- water: filtered water is best
- White bread crumbs: I use unbleached white bread crumbs from my local mass market.
- Whole wheat flour: Whole grains give the bread depth and sourness
- salt: Good quality sea salt is best. Salt is important. Even if you add miso, it helps slow down fermentation and add flavor to the dough.
- miso: Fine black miso (brown rice miso) adds rich flavor. I get mine at an Asian grocery store and it lasts longer in the fridge.
- Roasted sesame: Roasted black sesame is fragrant and fragrant.
This baking schedule can accommodate those who are busy during the day.
- Morning: Feed the starter in the morning before work and keep it in a warm place
- After work (5pm): self-dissolving
- 6:00pm to 10:00pm: Bulk fermentation with stretching and folding
- 10pm: shape the dough
- 10pm-6am: Cold resistance
- 6:30 am: Bake the bread (for better flavor you can bake the dough in the evening instead of in the morning)
let’s make bread
For more information on baker’s percentages, see my Sourdough 101 blog post.
Weight per 600g of bread
- 100% hydrating 20% sourdough starter
- 75% water
- 75% bread flour
- 25% Whole Wheat Flour
- 1.5% black miso
- 1.5% salinity
- 2% roasted sesame
- 120g sourdough starter
- 450g water
- 450g bread crumbs
- Whole wheat flour 150g
- Black miso 9g
- 9g of salt
- Roasted sesame seeds 12g
- Once the starter is ready, mix the starter with flour and water and let it autolyse for 1 hour
- After 1 hour, add salt and miso and mix well.
- Once the miso and salt are mixed in, pat the dough several times to create gluten. Please refer to this video on how to knead sourdough (click here)
- After being beaten and folded, the dough bulk-ferments for about three to four hours, depending on the temperature in your kitchen. For more information, please see this video (click here). Continue to ferment the dough for the last hour or two. The finished dough should be about 1.5 times its original size.
- To shape the dough, lay it on a flat surface and roughly shape it. Let it rest for about 15 minutes, then shape the dough appropriately. See this link for shaping reference (click here)
- Let the dough rise in the refrigerator for at least 8 hours or up to 24 hours.
- Preheat oven to 500°F in Dutch oven.
- When the oven is hot, remove the dough from the refrigerator, place it on parchment paper, score the bread, and place it in the hot Dutch oven.
- Reduce temperature to 450°F and bake for 25 minutes. After 25 minutes, remove the Dutch oven cover and reduce the temperature to 425°F.Bake for another 25 minutes
- Remove the bread from the oven and let it cool completely before slicing.
Want more sourdough recipes?
Check out this simple whole grain sourdough bread recipe (click here) or this sourdough banana bread recipe (click here).