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Miso French Bread Made In A Bread Machine Recipe

Miso French Bread Made in a Bread Machine Recipe
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Prepare the ingredients before making Miso French Bread Made in a Bread Machine in your home. Then, follow these steps below to serve Miso French Bread Made in a Bread Machine for your family or friends.

Ingredients: Miso French Bread Made in a Bread Machine

  • 60 grams Cake flour
  • 70 grams Bread flour
  • 90 to 100 grams Water
  • 15 grams Miso
  • 5 drops Lemon juice
  • 2 grams Dry yeast

How to Make Miso French Bread Made in a Bread Machine

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Miso French Bread Made in a Bread Machine in your home by yourself.

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