New week, new loaf!
This one is a medley of 3 things:
- Buckwheat (Bobs Red Mill)
- Shio Kombu (thin sheets of kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces)
- Aonori (dried and powdered green seaweed)
Trying to get into baking 2 times a week to get some practice in, hence this loaf!
Almost the same process as the first one, but with the following inclusions/ steps:
- 4% Miso
- Alot more furikake. Almost emptied the packet out
- Added these 2 ingredients at the final mix before bulk fermentation (as per benny's suggestion)
The crumb seems a little tighter compared to the first loaf, and not as open as benny's.
After coming across Benny's Red Miso and Furikake post, I knew I had to try it!
Still struggling with bakers percentages, so omitted the miso for this first try... Just in case things ended up too salty.
Some things that I did differently as well (Sorry Benny!):
- Did not laminate in the furikake. Added in at my 2nd set of coil folds during BF
- Followed the flour values from one of The Bread Code's recipes (this has worked very well for me!)
- Added in diastatic malt
Have always been curious about the widely-raved porridge loaf and decided to give it a try!
This version is a mix of The Bread Code's last sourdough recipe and The Perfect Loaf's take on tartine's porridge loaf, because:
1. I am terribly afraid of high hydration recipes. Have had past experiences where i have broken down in tears after trying to slap and fold/ handling an extremely wet dough.
