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
1 hr 30 min prep, 2 hr–3 wk chill, 20–30 min bake
Makes 6 or 12 scones, about 90 grams (3.2 ounces) each
30 minutes hands-on, 1 hr 45 min bulk, 30–40 min final proof, 35 minute bake
Two 473-gram loaves
4½ hours hands-on, 24-hour cold retard, 23–27 minute bake
Makes 3 baguettes, about 220 g each
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