Sourdough Miso Pan
14:55 You guys know my love for miso, enough that I've been making it myself for the past several years. I love me a good strong red miso which requires about a year or so to ferment to be good.
Useful takeaways from this story.
14:55 You guys know my love for miso, enough that I've been making it myself for the past several years.
I love me a good strong red miso which requires about a year or so to ferment to be good.
Since I make my own miso, I have a good idea what the salt content of it is.
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The useful part
14:55 You guys know my love for miso, enough that I've been making it myself for the past several years. I love me a good strong red miso which requires about a year or so to ferment to be good. Since I make my own miso, I have a good idea what the salt content of it is.
How it works
- I have to say that these are probably the best tasting sourdough shio pan that I've made so far.
- There is that yummy miso flavour but it isn't overbearing and the umami brings out even more of the buttery goodness.
- My new baking steel that weighs about 30 lbs did a fabulous job of crisping up the bottoms of all the rolls.
- Even with sitting in the melted butter or over 5 mins, many hours later, the bottoms are still properly crunchy/crispy as they should be.
Details worth keeping
I've made many breads with miso, but hadn't really in quite some time now. Shio pan being a Japanese bread is perfect for misofication I must say. These are now the standard bearers for shio pan in my h...
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