Started adding 2 tbs molasses to my mix, adds a ton of depth to the flavor, tangy sourdough notes come through even stronger.
Recipe –
450g bread flour
50g rye
350g water
2 tbs dark molasses
Combine above, let autolyze for half hour
Incorporate 100g starter
Wait half hour
Add 11g salt and fold for whatever time you need (I’m at altitude with low humidity, so several hours for me)
Shape / fridge for 36 hours
Cook however you normally do it!
Love the flavor with molasses added in.
by Good_Apollo_
6 Comments
Nice! I love loaves with a little malt extract syrup, maybe a similar flavour.
Does the molasses being added so early not affect the fermentation at all?
That’s alot, are the end loaves sweet?
That’s old school there!
Yes. enriching bread is effective
Looks great! I watched a video with Richard Bertinet and he adds honey, but mentioned molasses. Hmmmm may have to try this now! LOL Thanks