I first noticed miso bread in the selection of an English bakery, and I immediately wanted to try it myself. If you don’t have miso at home, I recommend getting some. It has a distinctive aroma and depth of flavor, and it is a natural source of prebiotics, and after baking, postbiotics, which I have written about in one of my articles.

This is a bread that quietly connects fermentation traditions from different cultures.

Traditional notes before you begin

• Miso is salty and dense. That is why the first step in the method is to dissolve it thoroughly in water.
• Because miso already contains salt, we reduce the amount of salt added to the dough. I started with 5 g and later increased it to 8 g. Taste the dough; 5 g may be just right for you.
• I am sharing this recipe during the peak of summer heat. All fermentation times given are indicative only. Always let the dough guide you.

Ingredients

• 300 g wheat flour T650 (or bread flour)
• 100 g rye bread flour (or whole rye flour; if using whole rye, add a little more water)
• 300 g water
• 150 g Lievito Madre, at peak activity
• 50 g miso paste (I used brown rice miso)
• 5–8 g salt

Method

1. In the bowl of a stand mixer, dissolve the miso paste thoroughly in the water. Add the flours and the Lievito Madre, torn into small pieces. Mix on second speed just until everything is evenly combined. Cover the bowl and let the dough rest for 45 minutes.
2. Add the salt and continue mixing on second speed for about 7 minutes. The dough should feel very pleasant, neither stiff nor overly soft.
3. Transfer the dough to a lightly oiled container, cover, and allow it to ferment for about 3 hours. During this time, fold the dough twice with wet hands. The dough will visibly increase in volume and show signs of fermentation in the form of bubbles.
4. Turn the partially fermented dough out onto a floured surface, shape it, and place it into a proofing basket dusted with starch or coarse flour. Allow it to proof for 2–3 hours at room temperature, or overnight in the refrigerator.
5. Bake the miso bread in the classic way: with steam on a preheated pizza stone, or in a covered baking vessel. Bake for 20 minutes at 250 °C, then finish with another 20 minutes at 210 °C without steam or lid. Both the stone and the vessel should be thoroughly preheated to allow the loaf to expand fully.
   Let the baked bread cool completely on a wire rack.