Spring Cabbage Rice Ball
Japanese Chicken Rice
Grilled Brussels Sprouts
Spinach and Ham Omelet
Cook
60 min+
Instructions
Step 1
In a bowl, combine bread flour, dry yeast, and salt. Mix lightly.
Step 2
Add water and stir with a spatula until no dry flour remains.
Step 3
Cover the bowl with plastic wrap and let the dough rise at room temperature (around 68°F) for about 3 to 4 hours.
Step 4
Once fermented, add the vegetable dashi and mix with a spatula.
Step 5
Transfer the dough onto a floured surface. Place the corn in the center. Dust your hands with plenty of flour, fold the dough over 2 to 3 times, and shape it into a ball. Place the dough into a Staub pot (or Dutch oven) lined with parchment paper.
Step 6
Cover the pot and let the dough rise for a second fermentation for about 1 hour.
Step 7
Bake in a preheated oven at 480°F with the lid on for 30 minutes. Then remove the lid and bake for another 10 to 15 minutes until golden brown.
Tip
The first fermentation is complete when the dough has doubled in size and large bubbles have formed.
