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1
Put the water and miso in a small pan, and heat up until just before it begins to boil.
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2
By killing the micro-organisms in the miso this way, the dough won't be so loose and will be much easier to handle.
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3
Once the miso cools down, add enough water so that the mixture comes to 105 to 115 g, because some water will have evaporated.
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4
Put all the ingredients in a bread machine.
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5
Select the knead-only program, knead for 7 minutes only, then stop the program!
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6
Transfer the dough to an oiled bowl.
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7
Don't over knead this dough!
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8
Leave to rise properly, until the dough has increased by 2 1/2 to 3 times in volume.
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9
The dough will contain lots of air bubbles at this point, so wait patiently.
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10
Take the dough out very gently so as not to lose those bubbles and place onto a flour dusted work surface.
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11
Round it off lightly and leave to rest for 15 minutes.
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12
If you want to divide it into 2, do so at this stage.
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13
I formed the loaves into long thin baguettes following bread master Tsukakei's instructions.
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14
Form into shapes with canvas or something similar and leave to rise again (2nd rising).
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15
They have risen enough when they have doubled in size.
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16
Preheat the oven with the baking sheets inside.
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17
Slash the tops of the loaves with a knife, mist with water, and put into the oven with the kitchen parchment paper onto the hot baking sheet.
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18
My oven doesn't have a steam function, so I put in some glass containers filled with boiling water along with the bread.
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19
My oven is rather weak, so I bake it at 250 C for 30 minutes, but please adjust the time and temperature to your own oven.
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20
Baked.
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21
The slash got puffy and expanded.
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22
How the inside looks.
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23
It tastes cheesy rather than like miso.
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24
It's a bit sour and has a deep flavor.
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25
The air bubbles are so-so...Since it contains miso, the crumb is a bit brown.
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26
It smells rather like there's rye flour in the bread!
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27
The crust is thin and crispy, very nice.
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28
I tried making this one using the autolyse method (mixing the flour and water together and letting it sit for a while before adding the yeast etc.
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29
)The bread was springy and aromatic and had a great texture.
