Comments on: Sourdough Brown Bread with Molasses

By: Katherine Riolo

Katherine Riolo — Tue, 19 May 2020 15:46:21 +0000

I used this recipe to construct the dough but from there I treated it like I would a regular sourdough. It took much longer to bulk ferment though than regular sourdough – 6+ hours to my sourdough’s usual 4 ish. But it was easy to shape after that and then I proofed it overnight in a banneton in the fridge and baked it up in my dutch oven the next morning. It is extremely flavorful and baked up beautifully. Took me straight back to Ireland.

By: Anne

Anne — Tue, 12 Feb 2019 18:18:10 +0000

This is a 5 Star recipe. The bread came out absolutely fantastic! It rose perfectly, and is tasty & soft. I brushed the top with coconut oil, but other than that, followed the recipe to the letter.

By: Sadie Schwartz

Sadie Schwartz — Wed, 24 Oct 2018 12:59:58 +0000

I gave this bread 4 stars instead of 5 because I found the flavor slightly underwhelming. The texture is exactly as described. The crumb is moist, dense and fine, unlike an artisan sourdough that has many air pockets. There’s a bit of a chew when toasted. I added 2 tbsp of vital wheat gluten and 1 tsp of yeast to help with the rise. The first rise was 4 hours and the dough had doubled. The second rise in the pan was just over an hour and the dough had risen about 1″ over the sides of an 8×4-inch pan. There was no oven spring.