Master Boulanger Wietse Schiere

Umami sourdough bread

Masterful sourdough bread with a savory twist: a subtle glaze of Tomasu soy sauce and sambal creates the perfect balance of umami, spice, and depth. Filled with fried, crispy onions for extra crunch and a full, layered flavor. Delicious paired with satay!

Ingredients

(Baker’s Percentages)

  • 90% Artisanal Wheat Flour (T65)
  • 20% Sourdough
  • 1.4% Salt
  • 0.6% Yeast
  • 0.5% Panatura
  • 60% Water

Additional Washing:

  • 10% Water
  • 2% Tomasu Soy Sauce (the original)
  • 1% Tomasu Sambal

Filling:

  • 5% Fried Onions

Preparation

  • Put all ingredients, including the starter, in the machine and make a well-kneaded dough.
  • Remove the dough to make a loaf of 80 grams per loaf.
  • Mix in the washing-up liquid, soy sauce, and sambal at the same time as the filling.
  • Dough temperature: 26°C
  • Let rise in an oiled container for approximately 120 minutes, folding halfway through.
  • Then weigh out the dough to 300 grams.
  • After 30 minutes, roll out the loaf of 80 grams, brush the center with some olive oil, and place it on the decorated loaf. Wrap it as a gift and place it between doilies covered with rye flour.
  • Let rise again for approximately 60 minutes.
  • Decorate with flour and a stencil of your choice, and score the olive oil.
  • Bake with plenty of steam at 240°C for approximately 25-30 minutes.

Other 'Master' recipes

Moromi crackers

Tuna roll with Tomasu Soy Sauce