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.
4% brown sugar
5% unsalted butter
2% wild yeast
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.