BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
60 min+
- In a bowl, combine bread flour, dry yeast, and salt. Mix lightly.
- Add water and stir with a spatula until no dry flour remains.
- Cover the bowl with plastic wrap and let the dough rise at room temperature (around 68°F) for about 3 to 4 hours.
- Once fermented, add the vegetable dashi and mix with a spatula.
- 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.
- Cover the pot and let the dough rise for a second fermentation for about 1 hour.
- 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.
