Name: Miso Nori Sourdough
Cook time: 60900 s
Total time: 60900 s
Yield: 1 loaf
Ingredients: 450 gr bread flour; 350 ml water; 100 gr starter; 50 gr whole wheat flour; 50 gr white miso; 14 gr nori seaweed; 13 gr salt

BenGingi

Sourdough, but make it funky. A touch of miso and nori seaweed bring 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?

Miso Nori Sourdough

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-shape.

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 470°F (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!

Squid Bi-Colore Pasta

Olive, Tangerine & Chili Focaccia

Asparagus Caramelle

Raspberry Pop Tart

Fish Kebabs

Savroy Oatmeal

Spicy Olive Oil Chocolate Mousse

Spring Salad Pita

Florentine Cookies with Nutella

Blueberry Muffins

Spicy Marinated Chicken Taco

Strawberry-Sumac Linzer Cookies

Corn Pancakes

Tiramisu

One Bowl Apple Cake

Bagel Toast

Wakame Sourdough

Scallop Sashimi w/ Watermelon Gazpacho

Pistachio Orange Hamantaschen 

Gluten Free Apple Crumble

Bavarian Pretzels

The Ultimate Tuna Melt

Halva-Walnut-Chocolate Cookie

Orecchiette Pasta

Fresh Oregano Pita

Sweet & Spicy Beef Sliders 

Ramazan Pidesi 

Apple & Honey Butter

Jerusalem Bagel

Korean Donut (Kwabegi)

Purple Pala Romana

Almond Milk From Scratch

Short Rib Meatball Pasta

Cannoli

Homemade Granola

Gluten-Free Chocolate Chips Cookies 

Super Cheesy Garlic Buns

Pumpkin Pancakes

Zikki's Yemenite Beef Short Ribs

Carrot-Sumac Dip

Herby Chopped Watermelon Salad

Cacio e Pepe Butter

Valentine’s Challah

Matzah Pig In a Blanket

Classic Hot Dog Buns

Matzah Brei

Gluten Free Cherry Clafoutis

Ciabatta

Merguez Shakshuka

Zikki's Farmer's Market Tuna Niçoise

Shrimp Cigars 

Pumpkin Sticky Buns

Middle Eastern Pasta Salad

Peach and Blue Cheese Focaccia

Aloo Paratha

Homemade Ricotta

Best Carrot Cake

Za'atar Manakeesh

Challah Schnitzel Sandwich

Middle Eastern Lobster Tails

Panettone Challah

Corn Schnitzel

Fattoush Salad (w/ leftover pita)

Pita Pizza

Ramps Butter

Braided Pain Suisse

Pasta Pici (Hand-Rolled Pasta)

Pumpkin Lasagna

Malabi

Sourdough Discard Crackers

Chocolate Basque Cheesecake

Cashew & Raisins Sourdough Loaf

S'mores Stuffed Cookies

Chocolate Pumpkin Cake

My Mom's Brownies

Chicken Gyro

Shrimp Cocktail

Potato Buns

Eggnog Crème Brûlée Donut

Bechamel Potato Pizza

Chocolate Zucchini Cake

Cantuccini (biscotti)

Knafeh

Easy Breakfast Burrito

Classic Pita

EVOO Citrus Sumac Semolina Cake

Beef Shawarma Sandwich

Flowers Challah

Bishak (Bukharian Pumpkin Pastry)

Spinach & Artichoke Khachapuri

Spicy Squash Pici Pasta

Fig, Brie, Honey Round Challah

Mickey Mouse Protein Pancakes

Shakshuquiles

Pumpkin Rugelach

Samosa

Sunflower Rye Sourdough Bread (100% Rye)

Hot Cross Buns 2.0

Purple Focaccia W/ Blueberries & Stilton Cheese