Miso Nori Sourdough

Miso nori sourdough 77% hydration 20% whole red fife.  For this bake I really pushed fermentation using the aliquot jar I shaped at a 60% rise then ended final proof at 110%. A quick 20 minutes in the freezer while the oven preheated and baked. One mistake I made was that I forgot to turn the oven down to 450ºF after I loaded the dough. I didn’t catch my mistake until 12 mins into baking. Now the miso already makes the crust darker but some amount of the colour is also that high bake temperature. I tried to compensate by dropping the temperature to a much lower 375ºF after the Dutch oven part was completed.

Levain 90 g prefermented flour 9% 45 g 

18 g + 36 g + 18 g red fife and 18 g AP

AP flour 377 g

Whole red fife 72 g

Water 330 g + 5 g when adding levain

Salt 8.125 g

Diastatic malt 2 g

Miso 7.5% 37.5 g (1.875 g salt in this)

Dissolve salt and miso in water then add flours.  Saltolyse for 1-3 hours.

Add levain and additional 5 g of water and Rubaud mix for 5 mins.  Rest 5 mins.  The slap and fold to full gluten development - 700 slap and folds.

Bulk fermentation at 82ºF. 

Rest 30 mins then strong bench letterfold.  Set up aliquot jar.

Rest 30 mins then lamination and add 10 g nori flakes.

Coil fold when dough relaxes approximately every 30 mins and stop once dough structure is good.  5 coil folds done.

Shape when aliquot jar shows 60% rise.

Placed in banneton and back into proofing box without humidity at 82ºF until aliquot jar shows 110% rise.

Place in freezer for 20-30 mins or until oven preheated to 500ºF is ready.

Bake in preheated dutch oven at 450ºF for 20 mins.

Drop temperature to 420ºF and continue to bake in dutch oven for 10 mins.

Remove from dutch oven and bake on rack at 420ºF until full baked about 15 additional

minutes.

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