Miso bread

The idea was to get some active miso into the batter during autolyse. And it was a success: a fine soft crumb and a slightly chewy crust. I think I'll go in heavier with the miso next time. (Mixing two white flours was just to use up the last of the Doves Farm.)

		grams
60%	Doves Farm organic strong white bread flour	150
40%	Shipton Mill white organic bread flour	100
100%	Total flour	250
77%	Evian mineral water	193
5%	Fresh yeast	12.5
4%	Billington's Organic Golden Granulated	10
1%	Pro Fusion Himalayan Rose Pink	2.5
3%	Sanchi Hatcho Miso	7.5
	Make a miso solution with a little of the water
	Combine remaining water, 60% flour, sugar and yeast
	Combine remaining flour and salt
1	hour lazy baker knead
1	hour prove
	Rye flour dusting and slash
17	minutes in an oven at 235