Baked: October 24, 2025
Inspired by some homemade miso I received as part of a fermentation potluck at Preserved, I decided to try making bread with miso. The addition of miso would be for flavor, not fermentation, at least to my knowledge.
Basic formula:
- 1000g all purpose flour
- 750g water
- 40g azuki bean miso
- 12g salt
- 200g levain
I chose to use a base of all purpose flour as a sort of control. I chose the azuki bean miso because it has a rich red color, and I was curious if the would come out in the final crumb.
The dough acted like a normal AP dough, as in it didn’t seem that the miso changed it much at all. I could still see the flecks of miso after fermentation, during the shaping phase.
I had read that the miso might make the dough stronger and the crust darker. I’m not completely sure if those things are true because I don’t regularly make a 100% AP flour bread, but the final loaves were certainly shaped well and dark!
The final bread had a nice, moist crumb, and I could taste the miso through some subtlety in the sour flavor.
Would I make this loaf again? Probably not.
Would I use miso in a dough again? Probably, but I would experiment more with different grains to see what would compliment the miso best. Maybe in a buckwheat gluten free loaf?
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