This Coffee Maple Loaf has a rich, malty, and pleasantly sweet flavor from the maple syrup. With its incredibly soft and fluffy texture, it might just bump off the rolls on your dinner table. This recipe uses strongly brewed coffee that was cooled to room temperature. Note: make sure your coffee is under 115F before adding it to your dough or it may kill the yeast in your starter.
30 minutes hands-on, 4-6 hr bulk, overnight cold retard, 2-4 hr second proof, 30-40 minute bake
Two 500g Boules
Start to Finish: 21 to 28 hours knead: 22 minutes first fermentation: 1 hour Retard: 18 to 24 hours warm up: 1 hour Rest: 30 minutes Bake: 15 to 20 minutes per pizza
(2) 490-gram flatbread pizzas
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