Monika Waleckaのインスタグラム(monika__walecka) - 4月30日 07時43分

#straightfromtheoven #breadexperiment Third take on bread inspired by koji rice porridge loaf from Tartine No. 3 book. This time I salted it with kikkoman soy sauce. It has very deep but gentle unami notes, but the saltiness comes at the end, so it needs some more salt for the first impression and to balance the sweetness of koji. Great sesame crust, nice very deep colour and ultra soft, glossy, open crumb. Little less water for the beter volume next time, and lower temp. Maybe some grated nori on the top. #thinkingloud

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