The only acceptable form of men in my life, is MEN(taiko). HAHAHAHA. Yes, I like to put down men once in awhile (saying this only to be polite) and I always objectify them. HAHAHAH.
Anyway, jokes aside, if you're unfamiliar with mentaiko...it is pollock roe and you can usually find this in your sushi. I was inspired by a Japanese bakery back at home which I used to eat it almost weekly right before my Japanese class to give me some Jap power. The buttery, salty, savoury pollock with a crispy baguette. THE PERSON WHO INVENTED IT IS A GENIUS. Sounds weird but tastes so good. Although the baguette from that bakery was kinda too hard for me, I loved it, but my mouth always end up kinda war-torn. So this version is a softer version of a baguette, saving my mouth so that it can be put to better use (;
I've also added in a little garlic powder just because I really enjoy a slight herby garlicky taste with my mentaiko bread. Rule of thumb, there's never too much mentaiko. SO SMEAR IT INSIDE OUT, literally.
I didn't take pictures of the bread when I sliced it lengthwise and spread more garlic butter and mentaiko in between. But you MUST do it. You're eating MENTAIKO BREAD, GO HARD OR GO HOME BABY.
Mentaiko Sourdough Baguette
Makes 6 baguette rolls
100 grams mature sourdough starter
50 grams Whole Wheat Flour
150 grams Bread Flour
170 grams warm water
Mix together and let sit covered in a warmer part of your house, for about 3-4 hours. Alternatively, you can make it the night before
140g lukewarm water
All the Levain (above)
270g all purpose flour/bread flour
2 tsp vital wheat gluten (or omit if you're using bread flour)
1 tsp instant yeast
1 tsp sugar
1 tsp salt
In a stand mixer with a dough hook, mix the levain, 200g of flour and warm water together, till smooth.
Stir in the vital wheat, yeast, salt, sugar and remaining flour. Knead on medium speed for about 7 minutes till it comes together and dough is slightly slack. You may add a little more flour (a tablespoon at a time, if it is too sticky. But not too much as a slacker dough makes a lighter bread).
The dough should now be smooth and more manageable. Cover and let rise in the bowl for about 1.5-2 hours, till double in size.
Once risen, divide the dough into 6 portions and shape into a baguette (youtube how to do it).
Let rise covered, for about another 1-1.5hours until puffy and ready to bake.
Preheat oven to 225'c, with a tray of boiling water inside (this gives the steam that the baguette needs to rise, refill as necessary).
Prepare your rolls to bake by lightly sprinkling some rice flour on the top of the dough and make a slash lengthwise. Spray some water on the surface just before baking (once again, giving the steam it needs).
Bake till lightly browned (doesn't have to be too brown because you're gonna bake it once more with the mentaiko on top)
Garlic Mentaiko glaze
3 tsp garlic powder
Melt butter in microwave for about 20 secs.
Brush the top of the baguette with the butter, and using a teaspoon press/smear the mentaiko on the top of the baguette.
Slice the baguette lengthwise, and smear more melted butter in between and also repeat with the mentaiko.
Return to bake in the oven (at 200'c) till the top of the baguette browns further and lightly "cook" the mentaiko. About 5 mins.