Homemade sourdough bread, wheat with miso, sesame and graham flour. Bread baked in a cast iron pot
Bread with light miso paste and roasted sesame seeds is a very delicious and unique bread. It has a crispy crust, is soft inside and smells wonderful with roasted sesame seeds.
I added white sesame and light miso to the dough. Next time I will add black sesame and dark miso, I am very curious if there will be a noticeable difference in taste. When replacing light miso with dark miso, remember to reduce the amount of salt a little.
Miso is a traditional Japanese paste made from fermented soybeans, rice and salt. Light miso paste, which matures for a shorter period of time, with a very delicate, salty and sweet aftertaste. Dark miso paste, which matures for longer, is more pronounced in flavor and salty than light. We can buy miso paste as well as sesame in online stores, among others in Cuisines of the World .
I baked bread with miso and sesame from a recipe from the book "Chleb i kruszki" - Eliza Mórawska-Kmita, whom you know from the blog White Plate >. In her recipe, Eliza added wholemeal flour to the dough. I was temporarily out of stocks of this flour, so I swapped it for graham flour.
- 20 g active leaven
- 20 g wheat bread flour type 750
- 20 g graham wheat flour type 1850
- 40 g water li>
- 100 g leaven
- 350 g wheat bread flour type 750
- 150 g graham wheat flour type 1850
- 350 g water li
- 50 g light miso
- 5 g salt
- 50 g sesame, dry frying
Mix the ingredients for the leaven, cover and set aside for 8-10 hours. For me it is usually 6.00 - 8.00 am.
Add water, light miso and flour to the ripe leaven. Stir, cover and set aside for 1 hour.
After an hour, add salt and knead / mix the dough thoroughly. Let it rest for 15 minutes, then start folding. During fermentation, fold the dough 4 - 5 times with an interval of 30 minutes. After 3 folds, add the roasted sesame and fold the dough 2 or 3 more times.
FOLDING THE CAKE - with a hand moistened with water, grab the dough on one side, slightly stretch it and fold it inside. We turn the bowl with the dough and repeat it 3-4 times on all sides.
After the last folding, we put the dough on the capital sprinkled with flour and leave it for about an hour. Then form it into a loaf and put it into the basket. Cover the basket and put it in the fridge for about 10 - 16 hours.
Before baking, heat the cast iron pot in the oven for 45 minutes at 250 ° C. Gently put the loaf on baking paper, cut it with a razor, for example.
Put the cut bread with baking paper) into a hot pot and bake for 20 minutes at 250 ° C with a lid. Then remove the lid, reduce the temperature to 210/230 ° C (the temperature depends on the oven) and bake for another 20 minutes. Cool the baked bread on a wire rack.