Molasses Rum-Raisin Sourdough Boule · Crust & Crumb Academy

Timothy McQuaid

13d • 🍞 Recipes

Molasses Rum-Raisin Sourdough Boule

THE CAPTAIN'S BOUNTY

A Molasses Rum-Raisin Sourdough Boule

Handcrafted Sourdough from the Galley

Our ship sailed the 7 seas, gathering sultanas from the Ottoman Empire region and rum and molasses from the Caribbean.

The Loot: A Whole wheat sourdough boule built with dark molasses and premium sultanas heavily marooned in dark rum.

The Craft: Before rum hits the barrel, it begins as molasses. This artisan loaf reunites them both. A crosshatch diamond crust protects a soft, boozy treasure deep inside the crumb.

Warning: May cause an immediate urge to set sail.

1010 g Total weight, 500 g flour: 80% bread flour, 20% whole wheat flour, 72% Water, 2% salt, 10% Molasses, 18% Sultanas. Made with 20% sourdough levain.

Method:

Make levain the night before, 1-7-7
Soak Sultanas in Dark Rum overnight
Mix all except soaked sultanas; 45 min rest
3 S&Fs @ 45 min. Intervals
Add drained Sultans on 2nd S&F
Bulk fermented at 78°F to 70% increase in volume
Shape
Placed in a banneton and refrigerated overnight
Preheat oven and Dutch oven to 500°F
Bake covered for 20 minutes @ 450°F, then reduced to 425°F and bake uncovered for 15-20 min.