Recipe for manitoba bread with pre-ferment
I regularly bake bread, and I have written many recipes over time. There are really many good combinations, but this bread is probably my most praised.
I baked this for the New Year’s menu this year and it tasted excellent, if I may say so.
80% hydration, made with a pre-ferment, Manitoba flour, and a little coarse cornmeal.
The last time I baked the bread, I used a Brovn Glass Dome. A fantastic invention that really helps the bread to rise beautifully in the oven – what is called ‘oven spring’. My bread turned out really well, but it was a bit too large, so if you have one, you might want to divide the dough and make 2 loaves. You can also safely give the bread 15 minutes under the dome and another 15 minutes uncovered. I have reduced the time in this recipe to better suit baking without the dome. However, I still recommend that you use a baking steel.
Enjoy
Manitoba bread with pre-ferment
Equipment
- Bowl
- Stand Mixer
- Oven
- Baking Tray
- Baking Paper
- Knife
Ingredients
Starter Dough
- 300 gram Manitoba Flour
- 300 gram Water 10-15 degrees Celsius (50-59 degrees Fahrenheit)
- 5 gram Yeast
Dough
- 180 gram Water 15-20 degrees Celsius (59-68 degrees Fahrenheit)
- Starter Dough above
- 290 gram Manitoba Flour
- 20 gram Cornmeal coarse
- 18 gram Salt
Instructions
Make the pre-ferment about 12 hours in advance. If you want to change the time, either increase or decrease the temperature of the water, but always between 10-37 degrees Celsius (50-99 degrees Fahrenheit).
Pre-ferment:
- Dissolve the yeast in water and mix in the flour. It just needs to be combined, it doesn't need to be kneaded.
- Cover the bowl with plastic wrap and let it sit on the countertop for 8-12 hours.
Dough:
- Pour water into the mixing bowl and combine with the pre-ferment.
- Add flour and mix everything together.
- Cover the bowl and let the dough autolyze for 60 minutes (autolyse = let the dough rest).
- Add salt and mix the dough on low speed for about 15 minutes.
- Increase the speed and mix the dough until it pulls away from the bottom and sides of the bowl. Cover the bowl and let the dough rise for 2-3 hours, or until it has nearly doubled in size.
- Turn the dough out onto the counter, pre-shape it, and let it rest on the counter for 15 minutes.
- Shape the dough (see YouTube) and place it in a proofing basket dusted with rice flour. Let the bread rise until just under double in size – about 2 hours.
- Preheat the oven 1 hour before use and set it to 250 degrees Celsius (482 degrees Fahrenheit) – preferably with a baking steel. Turn the bread out onto a piece of parchment paper or a peel dusted with flour and score the bread as desired – remember to angle the razor blade sharply!
- Bake the bread for 10 minutes at 250 degrees Celsius (482 degrees Fahrenheit) with steam, then 10 minutes without steam, then lower to 220 degrees Celsius (428 degrees Fahrenheit) and bake the bread for an additional 25 minutes. Remove the bread from the oven and let it cool on a rack for at least 30 minutes.
- Enjoy with a good spread of butter and a cup of coffee.