Black Sugar Loaf

Place water and yeast into a mixing bowl, mix 3 min/37°C/speed 1.

Add 175g bread flour, knead 3 min. Transfer dough to a large bowl, cover with a damp kitchen towel and let it rise in a warm place until doubled in size (approx - 1 hour). Then cover the dough with cling film and keep in refrigerator overnight or at least 10 hours (maximum 24 hours)

Place 75g bread flour, salt, 35g molasses, reserved pre-dough, 1/4 tsp dry yeast, 13g egg yolk (keep the remaining yolk for egg wash later), 45g icy water, in a mixing bowl, knead 3 min.

Add 25 g butter, knead 3 min. Transfer dough to a large bowl and let the dough proof for 30 minutes. Meanwhile, grease loaf tins with butter (or lined with baking sheet) and set aside.

Punch down to deflate the dough. Transfer the dough onto a lightly floured work surface. Divide dough into 3 equal portions, and shape into balls, cover with damp cloth and rest for 15 minutes. Lightly flour a work surface, roll out each portion of dough into a rectangle (10cm x 30cm) with a rolling pin, Place 1 tbsp of the molasses onto each portion of dough, spread out the molasses to cover dough, then roll into a log shape.

Place each dough side by side, seam side down in the base of prepared loaf tin. Cover with plastic wrap and let it rise again in a warm place until doubled in size (approx. 1 - 1 ½ hours) or the dough fills 90% of the loaf tins.

Preheat the oven to 160°C during the last 10 minutes of proofing. Meanwhile, add 1 tsp of water into the remaining egg yolk and lightly beat, brush over top of loaf. Cut the dough in the middle using oiled scissors, fill the gap with molasses and sprinkle with some flaked almonds.

Bake for 30 minutes (160°C), until golden brown and cooked. Remove loaf from tins and allow them to cool on a cooling rack before slicing and serving.