The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bred Maverick's Wild Yeast WW Molasses &

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Bred Maverick

Bred Maverick's Wild Yeast WW Molasses &

Bred Maverick’s Wild Yeast WW Molasses &

This is my version of "Newfoundland" bread.  It has a hint of sweetness and molasses. The open-hole crumb is not too soft, just perfect for slicing sandwiches.

Formula

100%     flour

 65%      water

   2%      salt

   5%      molasses

   4%      brown sugar

   5%      unsalted butter

   2%      wild yeast

Ingredients

300 g     whole wheat flour

150 g     all-purpose flour

100 g     sourdough, refreshed (50 g AP flour + 50 g H20)

325 g     water

10 g       salt

25 g       molasses

20 g       brown sugar

25 g       unsalted butter

 Using a standing mixer, add all ingredients except salt, molasses, brown sugar & butter.  Mix to incorporate and form dough. Let rest 15 – 20 minutes.  In a small container, nuke molasses, brown sugar and butter, 80% power, 30 seconds. With mixer on, slowly pour molasses mixture into dough. Add salt. Mix for about 3 minutes until all ingredients are incorporated. The dough should be smooth and supple.

 Let dough rise slowly in buttered bowl in warm location. Do a stretch and fold twice during first hour.

 Remove dough, flatten, and shape into a tight ball. Heavily coat a tight-weave cotton towel with AP flour mixed with rice flour. Place shaped boule on towel, bring up sides to cover dough. Place in a 3 quart round bowl. Cover top. Refrigerate overnight.

 

In morning, remove cold dough, about 2 hours before baking.  During last half hour, preheat oven 450 degrees with a covered bread pan. (I used the Emile Henry Cloche so I don’t have to fuss with inserting boule INTO a hot pot).  Turn the boule out of the bowl with towel onto a square of parchment.  Dough may still be cool, that’s okay. Score the top of boule with lame. Use parchment to help place boule on/in pot.

 Bake with cover 450 for 20 minutes. Remove cover, lower temperature to 425 and bake 20 minutes more or until slightly mahogany.

 Makes 1.8 lb boule.

Bred Maverick's picture
Bred Maverick