Artisan Bread with Marriages Manitoba Very Strong White Canadian Flour

Marriages Manitoba Very Strong White Canadian Flour is a premium, high-protein flour milled from 100% Canadian spring wheat. Its exceptional gluten strength makes it ideal for artisan breads, sourdough loaves, rolls, and pizza dough.
This flour’s high protein content (around 14.9%) gives your bread an outstanding rise, chewy texture, and open crumb perfect for bakers who want professional-quality results at home.

In this recipe, you’ll learn how to create a beautiful artisan-style sourdough loaf that highlights the strength and flavour of this flour.

Ingredients (for one loaf, approximately 800–900 g dough yield)

Ingredient	Quantity
Marriages Manitoba Very Strong White Canadian Flour	500 g
Water (lukewarm, 25–28 °C)	350 ml
Active sourdough starter (100% hydration)	100 g
Fine sea salt	10 g

Method

1. Mix and Autolyse

In a mixing bowl, combine 500 g of flour and 350 ml of water until no dry bits remain.
Cover and let rest for 30–45 minutes. This “autolyse” stage develops gluten naturally, improving texture and elasticity.

2. Add Starter and Salt

Add 100 g of active sourdough starter and mix thoroughly.
Sprinkle 10 g of salt over the dough and gently fold until evenly incorporated.
Over the next 2 hours, perform 3–4 sets of stretch-and-folds every 30 minutes to build dough strength.

3. Bulk Fermentation

Cover and ferment the dough at room temperature (22–25 °C) for 3–4 hours, or until it roughly doubles in size.
Optional: perform gentle folds during this time to further strengthen the gluten network.

4. Pre-Shape and Rest

Gently transfer the dough onto a lightly floured surface.
Shape into a round or oval, cover, and let rest for 20 minutes.

5. Final Shape and Proof

Shape the dough tightly and place it in a proofing basket (seam side up).
Cover and proof for 2–3 hours at room temperature, or refrigerate overnight for enhanced flavor and structure.

6. Bake

Preheat your oven to 250 °C with a baking stone or Dutch oven inside.
When ready, score the loaf with a sharp blade, place it in the oven, and add steam (or use the Dutch oven’s lid).
Bake for 20 minutes with the lid on, then another 20–25 minutes uncovered at 230 °C until the crust is deep golden brown.

7. Cool and Serve

Let the loaf cool completely before slicing. Cooling allows the crumb to set and flavors to fully develop.

Yeast (Non-Sourdough) Variation

If you’d rather make a yeast-based bread:

Replace the sourdough starter with 7 g instant yeast (or 15 g fresh yeast).
Add 5 g sugar to help fermentation.
Mix all ingredients together and knead for 8–10 minutes.
Bulk ferment for 1–1.5 hours or until doubled.
Shape, proof for 45–60 minutes, and bake at 230–240 °C for 35–40 minutes.

Baking Tips for Best Results

Adjust water slightly if dough feels too sticky (humidity can affect hydration).
For deeper flavour, proof the dough overnight in the fridge.
Always bake with steam during the first 10–15 minutes for maximum oven spring.
Use a Dutch oven or baking stone to simulate a professional bakery environment.
Score confidently for an attractive, controlled expansion.
Allow bread to cool fully before slicing patience ensures perfect texture.

Storage

Store your loaf in a paper bag or cotton bread bag for up to 3 days.
For longer storage, slice and freeze; reheat in the oven or toaster when ready to enjoy.