Marsh Loaf
Baker Brandon McDaniel of Brandon’s Bread | Charleston, SC
Yield: 2 loaves
Adapted by StarChefs | November 2024
INGREDIENTS
600 grams bread flour
100 grams all-purpose flour
100 grams whole wheat flour
200 grams Carolina Gold rice flour
200 grams levain
22 grams kosher salt
Benne seeds
METHOD
In the bowl of a stand mixer fitted with a dough hook attachment, combine flours, levain, and 650 grams water. Let sit 40 minutes. Add salt and 50 grams water. Mix on low speed until combined. Transfer dough to a lightly floured work surface. Let sit 30 minutes. Stretch and fold. Repeat process additional three times. Let sit 1 hour. Stretch and fold. Let sit additional 1 hour, then fold and stretch for the final time. Weigh dough and divide in half. Shape each half into a round. Let sit 30 minutes. In a shallow container, add benne seeds. Set aside. Shape dough into boules, then roll top side of dough in benne seeds to coat. Transfer dough rounds to floured baskets and dust with rice flour. Refrigerate overnight. The next day, remove dough rounds from refrigerator and let sit 4 hours at room temperature. Heat oven to 450°F. Transfer rounds into Dutch ovens. Score and cover with lids. Bake 20 minutes. Remove lids and bake additional 40 minutes. Let cool.
