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
Alas, without the lamination the furikake was not well distributed. Will definitely do the lamination next time!
Quick breakdown of method:
10% Furikake (I think i will definitely increase the amount next time!)
80% Bread Flour (Bob's Red Mill)
20% Whole Wheat Flour (Bob's Red Mill)
1% Salt (This is an approximate because furikake can be salty)
65% hydration
20% Levain
1 hr autolyse.
After autolyse — Added starter and salt.
4 sets of coil folds during bulk fermentation. Added in the furikake at the 2nd fold. Took 7 hrs for bulk fermentation!
Shaped dough. Tried to shape as tightly as possible.
Proofed in banneton (in a plastic bag) at ambient temperature for 2 hrs. Did 2 poke tests just to be very sure.
Cold ferment in fridge for 12 hrs.
Baked in dutch oven at 220C (Covered, 20mins) and then another 30mins uncovered.
Cooled overnight and passed to friends the next day! Managed to get a crumb shot before handing the loaf over.
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No reason to say sorry to me, your bake is just awesome both inside and out. What a great crust bloom and ear. That crumb is just wonderful. I seldom do laminations anymore. If you add the furikake near the end of mixing it will be well distributed. The reason I’ve stopped doing laminations is that in the winter the dough just gets too cold and slows the fermentation down too much. Also I guess I’ve been doing more all whole grain breads which don’t seem to benefit from the lamination.
Love this bake!
Benny
Thank you for the kind words! Noted on adding the furikake near the end of mixing, will definitely try that next bake!
Looks like you nailed fermentation/proofing/shaping there! That's a lovely loaf of bread. Since you passed it on to friends, I guess you didn't get precise feedback on flavor--what an interesting ingredient though. I imagine it brought some nice saltiness and nuttiness to the party. I would not have thought to use furikake in a bake! Keep us posted if you make this again with a higher percentage.
Thank you!
Luckily enough my friend whom i passed the loaf to did give some feedback! She suggested to add more furikake.
And~ I have made a new version of this loaf! :) Added in miso and quite abit more furikake this time! Alas, the new loaf is going out to friends as well, but i've managed to get a crumb shot!