16 hr 55 min
16 hr 55 min
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Sourdough, but make it funky. A touch of miso and nori seaweed brings a deep, savory richness that elevates the tangy loaf to new heights—crispy crust, airy crumb, absolute perfection. But we’re not stopping there. Slice it up, stuff it with melty cheese and spicy, funky kimchi, then grill it to golden, crispy perfection. The result? A grilled cheese that’s salty, umami-packed, crunchy, and irresistibly gooey in every bite. It’s bold, it’s unexpected, and it’s absolute magic. Who’s ready to dig in?
In a bowl, mix the flour and water until well combined. Cover with a towel and let it autolyze for 30 minutes (During autolysis, the flour absorbs the water, becoming fully hydrated and kickstarting gluten development).
Add the starter and miso, then gently fold them into the dough until fully incorporated. Cover with a towel or plastic wrap and let it rest for 30 minutes.
Add the salt and a splash of water, mixing until fully incorporated into the dough. Cover with a towel or plastic wrap and let it rest for 30 minutes.
Perform three coil folds, allowing the dough to rest for 30 minutes between each fold. Keep it covered with a towel or plastic wrap during the resting periods.
Now we will add the nori seaweed—spread a splash of water on the working surface to help prevent the dough from sticking.
Stretch the dough into a thin layer and evenly crush half of the nori seaweed on top.
Fold the top third of the dough over the center third, then sprinkle with crushed nori. Fold the bottom third over the center and sprinkle with more nori. Next, fold the right side over the center, add more crushed nori, then fold the left side over the middle. Place the dough back into the bowl.
Perform two more folds, allowing the dough to rest for 30 minutes between each fold. Keep it covered with a towel or plastic wrap during the resting periods.
After folding the dough another two times, let it rest for an hour before pre-shaping.
Pre-shape the dough by rounding it into a smooth, tight ball. Let it rest for 15–20 minutes.
Shape the dough and place it in a proofing basket. Let it rest at room temperature for an hour before transferring it to the fridge for an overnight fermentation.
The next day, preheat your Dutch oven in the oven at 245°C (245°C) for 45 min-one hour.
Remove the dough from the fridge and flip it onto a sheet of parchment paper. Score the dough with a razor using one clean, decisive cut. Carefully transfer it to the preheated Dutch oven, cover with the lid, and bake for 30 minutes.
Remove the lid and bake for another 20–30 minutes, depending on your preferred crust color and crispiness.
Let the bread cool on a rack for an hour before slicing—trust me, I know it’s hard, but it’s worth it!
YASSS!
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