This spicy jangsang recipe is the sourdough flavor you didn’t know you needed.
Continuing my sourdough journey, I’m very curious about how African-inspired flavors work with sourdough. I’m checking to see if it sticks.
Get to know the main ingredients.
What is Jansan?
Djansang (also known as akpi) is derived from the tree of the same name and is scientifically known as: Lysinodendron Hedeloti The tree is native to sub-Saharan tropical Africa, stretching from Senegal to Tanzania. The tree grows naturally in forested areas, but can become an integral part of agroforests as it helps improve soil fertility. , boiled and dried. It has a nutty, oily smell and is commonly used as a thickening agent in many African soups and stews.click here). I bought mine on AfroCan (click here)
african bird eye squirrel
If you’re familiar with Thai chili (its longer cousin), you’re familiar with bird’s eye chili. but the most popular is Piri Piri. They’re incredibly spicy, but they bring a really nice flavor.
all necessary ingredients.
I use the same base ingredient in all my sourdough breads
- 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.
- flavoring: Jeansang and African Birds Eye Chili
Let’s make jangsang bread
Baker’s Percentage (learn more)
Weight per 500g of bread
- 20% starter with 100% hydration
- 75% water
- 80% white bread crumbs
- Whole Grain 20%
- 2% salinity
- 1.5% Jeansang
- Birdseye chili (or chili flakes) 1%
- 100g 100% hydrating starter
- 350g water
- 400g white bread crumbs
- 100g whole grain
- 10g salt
- Jeansang 7.5g
- 5g birdseye chili (or chili flakes)
- Once the starter is ready, mix the starter with flour and water and let it autolyse for 1 hour
- After an hour, salt is added and the dough is folded a few times to start building the gluten. Please refer to this video on how to knead sourdough (click here)
- Place the dough in a bowl and let it ferment for 2 hours. A series of stretches and folds are performed to help develop gluten.click here). When baked, the dough will be about 1.5 times its original size.
- While the dough is forming, weigh the jangsang and chilies and dry roast them in a skillet over medium heat for about 5 minutes or until fragrant. Place the jangsang and red pepper in a mortar and grind until all the jangsang seeds are well crushed.
- Place dough on surface and roll out to a rectangle about 1 inch thick.
- Spread the jangsang pepper mix all over the bread and fold it tightly like an envelope. This process is called lamination. This molding technique is demonstrated in this video (click here)
- Let the dough ferment for another hour.
- To shape the dough, lay the dough on a flat surface and cut it into 6 equal buns (weigh the entire dough before dividing it into 6 pieces).
- Sprinkle flour on the surface and shape the bread. See this link for shaping reference (click here)
- Place the rolls on a lined baking sheet and place in the refrigerator while the oven is preheating to 450°F. When hot, add a small pan of water to the bottom rack.
- Quickly score the bread using a single sharp movement to score and place the bread into the oven
- Bake at 450°F for 15 minutes. Remove the pan with water and lower the temperature he to 400°F. Bake for another 20 minutes. If you want the bread to be brown, at the end of baking he can bake it at 500°F for 2 minutes.
- Remove the bread and let it cool completely.
- The spicy jangsang bread is ready
- Bread goes well with sandwiches.