Miso Sesame Sourdough Recipe
Make Miso Sesame Sourdough Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sourdough Starter & Dough
Inclusions & Toppings
For Steam & Baking
Method
Sourdough Starter & Dough
- 1
Autolyse
In a large mixing bowl, whisk together the bread flour and whole wheat flour. Add 350 g warm water and mix until no dry flour remains. Cover and let rest 30 minutes. (This hydrates the flour and develops extensibility.)
- 2
Add Starter and Miso
After autolyse, add 150 g active sourdough starter and 45 g white miso paste to the dough. Mix by hand or with a dough scraper until roughly incorporated.
- 3
Add Salt and Sesame Oil
Sprinkle 12 g fine sea salt over the dough and add 15 g sesame oil. Pinch and fold or knead for 4–6 minutes until the salt and oil are fully incorporated and the dough begins to show gluten development (smooth but slightly tacky).
- 4
Bulk Fermentation with Stretch & Folds
Cover the bowl and let dough rest at room temperature (~22°C / 72°F). Perform 4 sets of stretch-and-folds at 30-minute intervals during the first 2 hours: lift one side of the dough, stretch up, fold over; rotate the bowl and repeat four sides per set. After the final set, let dough continue to ferment until it has increased by about 30–50% and shows bubbles (total bulk fermentation ~3–4 hours depending on temperature).
Inclusions & Toppings
- 5
Incorporate Sesame Seeds and Optional Tahini Swirl
About 30–45 minutes before the end of bulk fermentation, gently turn the dough out onto a lightly floured surface. Flatten into a rough rectangle, sprinkle 30 g of toasted sesame seeds over the surface and, if using, dot the surface with spoonfuls of the 30 g tahini thinned with 10 g water. Fold the dough over the seeds and paste, and perform 6–8 gentle coil folds or pinches to incorporate. Work quickly to retain gas. If you prefer the seeds only on the crust, reserve them for final shaping.
- 6
Pre-shape and Bench Rest
Lightly shape the dough into a loose round (pre-shape) and let rest uncovered for 20–30 minutes on the bench to relax the gluten.
- 7
Final Shape and Banneton
Perform the final tensioning shaping (tight boule or bâtard). Dust a banneton or bowl with cornmeal or rice flour (10 g). Place the shaped loaf seam-side up in the banneton. Sprinkle remaining 10 g sesame seeds on top if you want an extra seeded crust and press lightly so they adhere. Cover loosely and refrigerate for an overnight cold proof (8–14 hours) or keep at room temperature for 2–4 hours until puffed but not over-proofed.
- 8
Preheat
If using a Dutch oven, place it (with lid) in the oven and preheat to 250°C (480°F) for at least 45 minutes before baking. If using a baking stone, preheat stone and prepare a steam tray or tray for water at the bottom of the oven.
Baking & Finishing
- 9
Score and Seed
When ready to bake, invert the loaf onto a piece of parchment or a floured peel. Score the top with a sharp lame or razor. If you reserved sesame seeds for the crust, brush the loaf very lightly with water or an egg wash substitute (thin miso-water mixture works) and press the seeds onto the surface so they stick.
- 10
Bake in Dutch Oven
Carefully transfer the loaf (on parchment) into the preheated Dutch oven. Cover and bake covered at 250°C (480°F) for 20 minutes to trap steam, then remove the lid, reduce oven temperature to 230°C (450°F), and bake another 20–25 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped. Internal temperature should reach ~96°C (205°F).
- 11
Bake on Stone (alternative)
If using a stone, slide the loaf onto the preheated stone, pour 1 cup (240 ml) hot water into the steam tray to create steam, and close the oven quickly. Bake at 250°C (480°F) for 20 minutes with steam, then vent the oven (remove tray), reduce temperature to 230°C (450°F) and bake another 20–25 minutes until done.
- 12
Cool
Remove the loaf from the oven and transfer to a wire rack. Optionally brush the crust with a thin layer of sesame oil for sheen and aroma. Let cool completely (at least 2 hours) before slicing to allow crumb to set.