I want to take another crack at this one at some point. I didn't quite get the rise I was hoping for. It was a bit dense and didn't spring in the oven. I hadn't quite dialed in my technique yet when I tried making this one. I think I could probably get better results if I gave it another go now.

Molasses Bread

Slightly adapted from Laurel's Kitchen Bread Book

Ingredients

• 1/4 tsp. active dry yeast
• 1/2 c. warm water
• 1/4 c. light molasses
• 600mL cold water
• 900g coarse, stone-ground flour
• 2 tsp. coarse sea salt
• 2 Tbsp. cold butter

Directions

1. Dissolve the yeast in the warm water. Set aside for 10 minutes.
2. Dissolve the molasses in the cold water.
3. Combine flour and salt and make a well in the centre.
4. Pour yeast mixture and molasses mixture into the well.
5. Working from the centre out, combine all the ingredients to form a slightly stiff dough.
6. Turn out and knead for 20-30 minutes.
7. Smear the cold butter on the work surface and knead the dough on the buttered surface for 10-20 minutes until butter is fully incorporated, dough is silky-smooth, and gluten is well-developed.
8. Place dough in clean, ungreased bowl, cover, and set to rise (preferably at 20°C/68°F) for 10 hours.
9. Knock dough back, shape into a ball, and place in a warm spot (30°C/86°F) to rise a second time. This rise should take 1-2 hours.
10. Knock back again, divide into two equal portions, and shape each portion into a ball, stretching the gluten across the top.
11. Rest for 10 minutes to relax the gluten.
12. Shape into loaves (folding and rolling as directed in A Loaf for Learning) and place into greased loaf pans.
13. Set to rise in a very warm place (30-35°C/86-95°F) for about an hour.
14. Bake at 350°F (180°C) for 1 hour.