Chickpea Miso Sourdough Loaf

Sesame Sourdough Miso

By Unique Hammond

This recipe is scaled for a single loaf baked in a 9x4 inch Pullman pan. The miso adds a wonderful depth of flavor and umami to the classic sourdough tang.

Yields: 1 loaf

Prep time: ~30 minutes active, plus a few hours fermentation

Bake time: ~40-60 minutes- depends on how dark you like it and your oven.

Ingredients

• Sourdough Starter or discard: 100g

• Warm Water 80-85°F - 320g (ish)

• Total Flour: 450g (Bread flour will give a chewier crumb)

• Fine Sea Salt: 8g (Adjust slightly depending on the saltiness of your miso)

• Chickpea Miso or other Miso: 100g

  White or Black Sesame Seeds I used Eden Brand

  Some butter to grease the pan.

Equipment

• Digital Kitchen Scale

• Mixing Bowl

• Dough Scraper (optional but helpful)

• 9x4 inch Loaf Pan with Lid- optional. Without lid works too.

• Oven

Instructions

1. Mix: In a large bowl, whisk together the warm water, and active sourdough starter until mostly dissolved. Add the flour and mix with a spatula or your hands until no dry flour remains and a shaggy dough forms. Cover and let rest for 30-60 minutes (Autolyse).

2. Add Salt and Miso: Sprinkle the salt over the dough. In a small separate bowl, mix the miso paste with 1-2 tablespoons of warm water to form a smooth paste. Add the miso paste mixture to the dough.

3. Mix and Bulk fermentation (2-3 hours) :Over the next 2-3 hours, perform 1-3 sets of stretch and folds at 30-45 minute intervals. To do a stretch and fold, wet your hand, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat 2 more times. After the folds, toss the dough into the greased and seeded loaf pan with a top or put a cloth on top and let it continue to ferment at room temperature until it has increased in volume by about 50-75% and feels airy. The exact time will depend on your room temperature and starter activity.

4. Preheat Oven: About 30-45 minutes before baking, preheat your oven to 450°F (230°C) with the Pullman pan lid on inside the oven (if your pan is safe to preheat with the lid).

5. Bake (with Lid): Once the oven is preheated and the dough is proofed, score the top of the loaf if desired (a single slash down the middle is common for Pullman loaves). Carefully place the lid securely on the Pullman pan. Place the lidded pan in the preheated oven. Bake for 20 minutes with the lid on.

6. Bake (without Lid): After 20 minutes, carefully remove the lid. Lower the oven temperature to 425°F (220°C). Continue to bake for another 20-25 minutes, or until the crust is a deep golden brown and the internal temperature reaches 200-210°F (93-99°C).

7. Cool: Carefully remove the pan from the oven. Immediately turn the loaf out onto a wire rack to cool completely before slicing (at least 1-2 hours). Slicing too early can result in a gummy texture.

Notes

• Miso Type: White or yellow miso are generally preferred for their milder, slightly sweet flavor that complements bread well. Red or brown miso can be used but will impart a stronger, saltier flavor.

• Salt Adjustment: Miso is salty. The 8g of salt in this recipe is a guideline. If your miso is particularly salty, you might reduce the added salt slightly (e.g., to 6-7g). Taste your miso if unsure.

• Proofing Time: Proofing times are estimates. Always go by the look and feel of the dough rather than strictly by the clock.

• Pullman Pan: Ensure your pan is truly non-stick or very well greased/lined, as the loaf fits snugly and can be difficult to remove if it sticks.

Enjoy your delicious sourdough miso loaf!