Sakadane Stone Milled Bread | The Recent Loaf

I lately purchased some stone milled flour from an area mill and in addition got here again from a visit to Japan the place I visited a couple of sake breweries, which renewed my curiosity in sakadane (a starter constructed from koji rice, which can also be generally referred to as malted rice). So I believed, why not mix the 2 suddenly? That was not the brightest thought I’ve ever had, however right here we’re lol.

As talked about in my intro publish, I lastly managed to kind all of it out and simply have to nice tune the issues.

To start out, this was try #1:

No rise to talk of, and I did not even hassle with an inside shot as a result of it was so dense.

After this, I made a decision to make mini-loaves in my toaster oven as an alternative of full sized ones since I anticipated many failures (and in addition conveniently discovered a sakadane nation bread recipe that was sufficiently small for my toaster oven).

The principle points had been:

• dough would flip into sloppy, unstructured goop after bulk ferment
• dough rose extraordinarily rapidly however had zero oven spring

After doing a bunch of looking out, I found out that there have been a number of issues contributing to my issues:

• my sakadane used miso/soy sauce koji rice, which is tuned for protease manufacturing
• the stone milled flour that I purchased was freshly milled and (principally) complete wheat
• flour was additionally solely 11% protein

I ended up making a bunch of modifications in any case my testing and failing:

• purchased new koji rice – this one is “all goal” for sake and shiokoji making, and it supposedly produces amylase and protease evenly (the amazake koji rice was out of inventory, however that produces extra amylase)
• much less ferment and proofing time – undoubtedly no in a single day ferments, both at room temp or within the fridge
• much less time between stretch & folds
• no autolyse
• added important wheat gluten as a buffer towards the protease consuming all my gluten, unsure if I’ll maintain it sooner or later
• added diastatic malt powder additionally as a “simply in case” however will doubtless take away it going ahead
• added ascorbic acid for a similar causes above, will most likely take away
• barely lowered hydration, however I can most likely enhance it once more

Many of the above adjustments had been made as a result of my dough fermented loopy quick. The sakadane labored so rapidly that it will overproof within the blink of a watch. The preliminary dough soup was most likely a mixture of overproofing, too many proteases (from each the sakadane and the flour), and the low protein content material. With these adjustments, I really had a dough that felt like “actual” bread dough that I might form, as an alternative of the sticky unworkable mess that I had began with.

And the profitable experiment (backside loaf) together with two experiments:

And the crumb shot ought to be within the header.

The highest is a bit of burnt because it’s method too near the highest component in my toaster oven and I did not cowl it early sufficient. But it surely turned out nice, particularly while you have a look at it subsequent to the failures! I managed to get it to a superb flavour and crumb, so I am pleased with the way it turned out.

There’s undoubtedly some refinement to be performed, although, like eradicating a few of these doubtlessly pointless additions. I additionally managed to get the amazake koji rice at this time, so I will most likely make a brand new sakadane. I additionally wish to swap to this mill’s bread flour or their purple fife flour.

This is the recipe that acquired me an edible loaf (tailored loosely from this YouTube recipe):

Elements:

• 250g flour (1847 “Day by day Grind”)
• 150g water
• 5g salt
• 30g sakadane (estimated 75% hydration)
• 0.25g ascorbic acid
• 0.5g diastatic malt powder
• 10g important wheat gluten

Steps:

1. Combine all the pieces collectively and relaxation 15 min
2. Stretch and fold each 15 min, 4-5 occasions (with moist fingers – most likely added a good bit of water at this step as a result of I wasn’t significantly cautious about how a lot water I had, plus it is a very small loaf)
3. Form and proof in a bowl seam facet up for 30-45 min – is not going to appear like it is doubled, however ought to cross the poke check
4. Bake at 500F for 15 min, lined loosely with aluminum foil with a couple of ice cubes for steam
5. Take away foil (and any residual water/steam) and bake for an additional 10 min, overlaying with foil if it will get too brown

Additionally, right here is an experiment on a industrial white flour sakadane loaf, which I used to check that my sakadane was really working. I wasn’t too involved as a result of it was effervescent vigorously, however y’know, all the time good to check issues. And it was the experiment that confirmed me the sakadane was going tremendous rapidly!

This was a full sized loaf from this KA pain de campagne recipe – adopted it precisely besides I halved it for one loaf, and in addition didn’t use any complete wheat flour, solely the white flour I all the time use. Truly try #1 was this recipe as effectively, with the entire stone milled flour.

It was undoubtedly very overproofed by the point I used to be presupposed to form it – it was far more than doubled. However I might form it not less than! It did not flip into soup!

I struggled to get it into my Dutch oven (my apartment hearth alarm could be very delicate so I needed to go and get it to cease yelling at me in between pulling the Dutch oven out and getting the dough into it) so I feel it most likely deflated a bit of bit, since I needed to toss it again onto my counter in a rush. But it surely nonetheless turned out nice! Great “bitter” flavour, really, and it was very tender. I most likely might have baked it for an additional 5 minutes to get a darker and thicker crust.

I used this because the “crouton” for French onion soup the opposite night time and it was nice.

I’ll mess around with sakadane a bit extra – maybe with my sandwich loaf subsequent, however I am simply so completely satisfied I lastly acquired it to work! I can see myself doing a sakadane panettone subsequent Christmas, since it will add a Japanese contact to the yuzu and ginger flavour that I made this yr.