Umami Bomb Take 2: 10% Buckwheat Yuzu Miso Sourdough with Walnuts

I’m recently on a Japanese kick which you may be able to tell after my recent bake of seaweed shio koji bagels. Miso’s always been one of my favorite condiments. I use them not only for roasting veggies and marinating all kinds of protein, but also for mixing up a savory salad dressing or tossing with pasta so needless to say, it’s my broth base of choice for ultra rich ramen. Incorporating miso into bread seems to be a pretty good idea so why not give it a go?

Umami Bomb Take 2: 10% Buckwheat Yuzu Miso Sourdough with Walnuts

For dough:

256g    90%            Whole wheat flour

28g     10%            Buckwheat flour

229g    80%            Whey

30g     10%            Starter

50g     18%            Miso

10g      3%            Vital wheat gluten

30g     10%            Yuzu juice

Add-ins:

60g     20%            Toasted walnuts (black sesame would be nice as well)

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300g   100%            Whole grain

274g    91%            Total hydration (feels like 100% with the miso paste)

Shift out the coarse bran from the flour and soak in equal amount of whey (removed from the 285g) for a minimum of 4 hours. (I used some for the starter)

Roughly combine all dough ingredients and let ferment overnight for 10 hours. Fold in the toasted walnuts and yuzu peel if using then let the dough rest for 20 minutes. Construct 3 sets of stretch and fold over a 1.75 hour proofing period, shape the dough after the last set of stretch and fold and let rise untouched for at least 30 minutes (part of the 1.5 hour). At the same time, preheat the oven at 250°C/480°F and pre-steam at the last ten minutes.

Score the dough and bake at 250°C/480°F with steam for 15 minutes then at 230°C/446°F without steam for 20 minutes more or until the internal temperature reaches a minimum of 205°F. Let cool for at least 3 hours before slicing.

The oven spring of this bread is surprisingly little though it is still moist and soft. I do have a few theories about it: a) I used a different brand of flour this time and the bran flakes are really large that it might weight the dough down, b) the miso paste added weight to the dough, c) the dough was under-proofed (though it didn’t really feel like it’s under-proofed). Any suggestions or ideas?

Though the crumb is a bit disappointing, the flavour really compensates for it. The miso goes so well with the yuzu while the buckwheat takes a back seat but adds a nice depth of flavour. The walnuts contribute both texture and a toasty aroma. Overall, this is a loaf of very complex bread as far as the taste is concerned and I truly enjoy it.