A deeply savory sourdough mushroom bread, chock-full of umami flavor.
When my husband spread wine cap mushroom spawn in our backyard last fall, we didn’t quite know what to expect. By the time spring rolled around, we had mostly forgotten about it. Then while doing some spring weeding, our first flush of the red-topped, purple-gilled “garden giants” took us by surprise. And then the flushes kept coming and soon, we were flooded. With plenty to spare, sourdough mushroom bread became inevitable.
So I created this fungi-filled loaf, studded with sautéed mushroom chunks, and leaved with sourdough starter. Backyard cultivation is optional, as it can be made with any fresh mushrooms you like. Soy sauce and miso impart extra umami, and, although the flavor is undeniably hearty, the texture is actually quite soft and fluffy.
Enjoy it with a simple smear of butter, or toast and load with topping like goat cheese, olives, fresh herbs and veggies (or even more mushrooms, if you’re really hardcore). It also makes intriguing sandwiches, grilled cheeses, and paninis. Or, for something a bit different, make a batch of savory French toast. However you use it, prepare to be enchanted by the deep savory flavor.
Sourdough Mushroom Bread
Ingredients
- 50 grams (1/4 cup) extra virgin olive oil
- 170 grams (6 oz) fresh mushrooms chopped
- 15 grams (1 tbsp) soy sauce
- 125 grams (½ cup) sourdough starter active/fed
- 240 grams (1 cup) water
- 30 grams (2 tbsp) white miso paste
- 156 grams (1 cup) whole wheat flour
- 284 grams (2 cups) all-purpose or bread flour
- 3 grams (½ tsp) salt
- Butter for pan
Instructions
- Heat olive oil in a skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5-7 minutes or until mushrooms have shrunken and are starting to brown. Remove from heat and add soy sauce. Mix together and remove to a plate. Place in fridge to cool.
- In a medium bowl whisk together starter, water, and miso until mixture is bubbly and evenly combined.
- In a large bowl or the bowl of a stand mixer whisk together flours and salt. Once they are cooled, add mushrooms and wet ingredient mixture to dry ingredients. Stir together to form a shaggy dough.
- Knead dough until soft, supple, and slightly tacky (but not sticky). This may take about 10-15 minutes by hand or 6-8 minutes in a mixer with dough hook on medium speed.
- Transfer dough to a clear container or bowl. Mark the position of the top of the dough on the side the container with a washable maker or rubber band and cover with plastic wrap or a towel.
- Leave dough to rise at room temperature until it has increased in volume by about 50-100%. This may take around 4-6 hours but this depends on the ambient temperature and the strength of your starter. For faster rising or if room temperature is below 70° proof in the oven with the light on (leave yourself a sticky note on the oven so you don’t forget it is in there).
- Butter a 9×5-inch loaf pan. Lightly flour a work surface. Fill a small bowl with water and use it to wet your hands. Punch down dough and gently release it from the sides of the container. Transfer dough to your floured work surface.
- Lightly stretch dough into a square. Wet hand as needed if dough is sticking. Fold the dough into thirds like a letter. Starting from one of the short sides, roll the dough into a tight cylinder like a sleeping bag. Pinch together the seam and the ends. Place dough seam side down in the prepared loaf pan. Cover with a damp towel or lightly greased plastic wrap. Allow to rise until about doubled in volume, this may take around 3-6 hours.
- When ready to bake preheat to 350°. Bake for about 40-50 minutes, until golden brown and internal temperature is at least 190 .
- Allow to cool in pan for 5 minutes. Remove to a wire rack and cool completely before slicing.
