May 21, 2013

Nukadoko Bread, Continued/ぬか床パン、続き

It took a whole day for the dough to rise.
I cut it into quarters, and
shaped them in such a way that they could be baked in a short time.
I turned on the toaster oven for 1 minute or so, turned it off, and put in the dough for secondary fermentation, with plastic wrap on.
One hour later
I turned on the toaster oven, and set the timer for 5 min. When the timer range, I placed a sheet of aluminum foil on the dough.
After 15-minute baking, I took out one piece.
I cut it in half, and
ate it. Too salty, too sour, and too dense to be called bread...
I gave up my initial attempt, and turned off the toaster oven.
Better luck next time!
(I can't say when I will make the second attempt...)


Nerd Mom said...

Looking at the recipe you used, I have one recommendation if you try it again. Roll it out thin, like pizza crust or pita. Think along the lines of a flatbread or cracker. The flour combination the recipe calls for has a fairly low gluten level so you'll have better luck going for something thinner.

Also, next time skip the rice flour. Unlike rice flour, rye flour actually has some gluten in it. Rye is good for flavor, but even here in the US it's not all that easy to find in grocery stores. Whole wheat flour might be a good substitute.

Sissi said...

It sounds fascinating! Pity it wasn't good. I'm sure you can improve it in the future.
Talking about bread, I have always thought it so strange that the soft American toast bread is so popular in Japan! I suppose this popularity doesn't suit the image of sophisticated Japanese palate we have in Europe (it symbolises for many of us American fast food or convenience food) ;-)

Hiroyuki said...

Nerd Mom: Thanks for the suggestion. Yes, flatbreads are almost fool-proof. Obviously, I tried to run before I could walk. I will start with a common recipe first, and I will start using an oven, intead of a toaster oven.

Sissi: We tend to think of bread in the same way as rice.
We like white rice, so we like white bread.
We usually have rice-centered meals, so when we replace rice with bread, we usually have bread-centered meals.

Fräulein Trude said...

Ok let's think about the saltiness and the sour taste.
With bread made from sourdough most of the time you will not taste any tiny little bit of sourness at all - a little different with whole rye bread - rye itself tastes a little strange.
The sourness and saltiness are provided by the Nukadoko
Hows that: reduce the Nuladoko and use it as starter only. That is what I would try to do. Maybe (only a suggestion) take just a few spoons (2-3) and mix it with 100 g flour each day and enough water to get a wallpaint like texture of the dough. Do this for 3 days (feeding: add flour, water, stir well). Dough should smell fruity and should be bubbly. If not em sometimes it helfs to add a little more flour but sometimes the sourdough doesn't work out. Discard half of the dough, feed again with 100 g flour and water (wallpaint texture) Next day use 150 ml to bake a 500 g bread. Stay with wheat flour. The texture should be somewhat more hearty as the sandwich whitebread or baguette and a little more juicy chewy. I don't know if this will do, but it is a way to ferment sourdough and maybe get started with nukadoko. Without starter you need a week+ and 1 kg flour.

Hiroyuki said...

Kiki: Yes, the sourness and saltiness were due to my mistake of adding 68 g, instead of 25 g, nukadoko. The density was due to my lack of experience in bread making.

Thanks for the suggestion. I thought about a method like yours before making the first attempt.
This blogger
first mixed 50 g flour and 2g nukadoko and about 65% water. She added flour a total of three times, and made that beautiful bread, shown in the blog.

Eventually, I want to make bread using sakadane (酒種).
To make sakadane, I have to follow a procedure like yours, mixing sake lees and flour.
I have already found some sites blogs that offer the necessary information, such as:

I have to make sure that I won't make stupid mistakes again (laugh).

Sissi said...

Hiroyuki, I have had an idea that it was because of the shape which is easier to be put into a beautiful bento ;-)
(I wasn't talking about dark bread vs. white bread but for example French baguette or similar bread with crunchy crust vs toast bread).

Hiroyuki said...

Sissi: Probably that is due to the close ties between Japan and the United States. In Japan, bread became popular after World War II. The United States supplied flour and skimmed milk to Japan as relief goods, and the flour was used to make bread for school lunch (kyuushoku).

Sissi said...

Of course... I keep on forgetting that before there was no bread in Japan.

Hiroyuki said...

The first bakery was opened in 1869. See the second topic here:

I'm going to make bread using amazake.