December 3, 2017 - 2:56am
Amazake 1:2:3
RECIPE:
150g starter (100% hydration whole rye)
300g water
450g flour (300g bread flour, 150g wholegrain red fife flour)
34g amazake
10g salt
METHOD:
Build a Levain in two stages...
Night Before: 10g starter + 20g water + 20g whole rye flour.
Morning Of: 50g starter + 50g water + 50g whole rye, ready for late afternoon.
- Mix the water, levain, amazake and flour till a shaggy dough is formed. Autolyse for 30min - 1hr.
- Sprinkle the salt over the dough and incorporate.
- Stretch and fold every 20-30 minutes 4x in total then leave to rest till the bulk ferment is done.
- Pre-shape and bench rest for 20 minutes.
- Shape and place into prepared banneton seam side up.
- Refrigerate for 12 hours.
- Score and bake in preheated oven using your usual method.
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Amazake, how does it taste? The loaf looks great as ever, Abe. I'm working on a heavily seeded loaf this weekend which I'll try to get around to sharing.
When I put something naturally sweet into a sourdough the tang that normally eludes me becomes more apparent. Whether this is the result of the Amazake it's hard to say. It's a tasty loaf with a nice tang. Wholesome, country style sourdough. Very happy with the bake and the crumb was a nice surprise. It's a moist soft crumb and perhaps the amazake contributed to it.
Thank you Elasquerino. Looking forward to your seeded loaf.
Before baking, did you leave the dough on the counter to bring up its temperature to room temperature?
I'm thinking about using the process you used: Preshape, Refridgerate and Bake. In my convection oven, it heats up pretty fast, taking only 10-12min. Just don't know whether it's important to bring the dough to room temperature before baking.
It depends on how well your dough final proofs in the fridge. With 33% starter in the recipe and a well done bulk ferment this came out just fine to bake straight from the fridge. Judging the dough and timing a bake straight from the fridge takes some getting used to. Sometimes it might be necessary to finish off the final proof at room temperature. If you find this happening then you might wish to do part of the final proof at room temperature before refrigerating. Just like making a starter you get to know how it reacts so to here. The fridge should be a optimal temperature too. This one I knew it would come out just fine. I had used a large amount of starter (33%) and the bulk ferment was done well.
Your crumb looks nice and open. Nice experiment. Sounds like it was worth adding the Amazake.
Regards,
Ian
I am very happy with the results. The crumb was a nice surprise. Get a better crumb with an experiment than with my usual bakes. Such is baking :)
More to explore with Amazake.
Your threads got me interested and after I Googled Amazake, now I want to learn how to make Amazake :) Great looking loaf! But I'm bamboozled trying to understand how you come up with the number 33% for the starter. 150 grams of starter to 450 grams of flour and 300 grams water (not counting the Amazake) - wouldn't the starter be 16.6%? Or what am I missing? (does the water not come into the equation?)
I only just discovered amazake a few weeks ago. Really enjoyed this bake and something I will be returning to.
Using bakers percentages where the flour is 100% and everything else is a percentage to the flour.
Flour 450g (100%)
Water 300g (66.6%)
Salt 10g (2.2%)
Amazake 34g (7.5%)
Starter 150g (33.3%)
P.s. amazake is a bit like sweet fermented rice pudding.
Hi lechem. I love fermented food, but I've never used the fermented rice In bread. Did you make it yourself or buy it in ?
Hi Gillpugh.
I buy amazake from my local Revital Store. It's this brand https://www.clearspring.co.uk/products/organic-brown-rice-amazake-sweet-grains-dessert
I'm having some of this loaf now, a day later, the taste has really matured and it's even more flavoursome.
Thanks. I'll take a look and see if I can buy some. I've been looking how to make it from the koji yeast as well, as I really like the sound of the drink.
Woooo! And you can also have it in millet, oats and barley !!
But not the oats and barley yet. In all of them the base is rice. The all rice one tastes more like rice pudding and has a thicker texture. The millet one is also very nice and creamy.
I wouldn't know how to make it but in your research should you have success then please share. Apparently it's related to saki. Same kinda fermentation I think (if that even makes any sense).
This Japan Times' article might of interest:
https://www.japantimes.co.jp/life/2016/02/19/food/amazake-wintertime-sake-isnt-seems/#.WioqliOB1Pt
Rather sweet beverage best enjoyed while attending mid-winter festivals in the freezing cold.