Manitoba sourdough bread

Manitoba four is well known for its high protein content. This means more gluten, so a higher chance to have a beautifully risen bread. When using this type of flour in your bread no extra addition of gluten is necessary. When baked, the crumb I find it whiter than classical wheat flour.
Here it is a simple recipe where the Manitoba flour is used exclusively. If you decide to stay on an evening late, you can follow the timing that I used. Or, you can simply put the dough overnight in a cooler place.


  • 800g water
  • 240g sourdough 100% hydration
  • 1250g Manitoba flour
  • 80g pumpkin seeds
  • 10g salt

  1. 00:15 Mix all ingredients with a standing mixer.
  2. 00:30 Cover the bowl with a lid and let it stand outside or in a cold room overnight for the first fermentation. A temperature of 13-15ºC is ideal. 
  3. 11:00 Take the dough out of the bowl and shape it in 2 oblong loaves. Lay the loaves in bread pans and let them raise for the 2nd fermentation, covered with a towel.
  4. 13:00 Bake in the preheated oven at 250ºC for 15 minutes then reduce to 220ºC and continue to bake for another 30 minutes.
  5. Day 2, 15:00 Take the breads out of the oven and out of the pans and let them cool on a wire rack.


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