A good bread that gets along well with cheeses and corned beef or pastrami. I started with a recipe from King Arthur Flour web site and made many changes over time. It now bears little resemblance to the original recipe.
- 1 cup sourdough starter (133 gm flour, 133 gm water)
- 1 1⁄3 cups black coffee (room temperature, 298 gm)
- 2 cups stone ground rye flour (261 gm)
- 2 teaspoons salt (table, 10 gms)
- 1⁄4 cup molasses (57 gm)
- 2 tablespoons cocoa powder
- 1 cup whole wheat flour (131 gm)
- 2 cups bread flour (267 gm)
- 1⁄2 cup water (scant 1/2 cup, luke warm, 105 gm)
- Using a proofed 100% hydrated starter, make the sponge in a large bowl.
- Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
- Add the dough ingredients to the sponge and mix well.
- Cover and rest for 20 minutes.
- Knead by hand for about 5 minutes adding water or flour to keep the dough tacky, not sticky (not actually coming off on your hands).
- Place in a bowl that has been sprayed with oil and cover to let rise. I have a spot that averages 80 F for this and it's ideal.
- Stretch and fold every 40 minutes and return to rising, covered.
- When 1.5 times it's original volume, (2 to 3 hours depending on temperature) divide and form 2 loaves (freeform or 8 x 4 pans). If freeform, use a rising baskedt or a floured, cloth covered colander.
- Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
- Preheat oven and a pan on the bottom of the oven for water to generate steam. As loaves are placed in the oven, add 2/3 cup of hot water to the pan.
- I invert the loaves onto parchment, score and set on a baking stone, but a sheet pan can be used.
- Bake at 375 for about 50 minutes until 205 F internal temperature. I rotate the loaves midway through the baking.
- cool on racks.