A wonderful spongy texture!
Out of the oven, the aroma is amazing.
An overnight rise in the refrigerate, gives it time to expand.
This bread is a powerhouse of flavor. Due to the strong taste, you need
to pair it with other strong flavors.
Or pure simplicity.... soft butter!!
As Always,
ENJOY!
Recipe Source: Toast and Jam by Sarah Owens
90g sourdough starter
225g water
115g strong brewed coffee, tepid
40g unsulphured molasses
280g bread flour
115g whole wheat flour
55g rye flour
10g cocoa powder
10g fine sea salt
Butter or oil for greasing tin
Place water, starter, coffee and molasses in bowl and stir to a slurry. Slowly incorporate flours, until a shaggy dough forms. Cover and allow to autolyse at room temp. for 20-30 minutes.
Sprinkle the salt over the dough and mix in to distribute evenly.
Remove dough from bowl and perform slap-and-fold method.
Return dough to bowl and allow to bulk proof for 4 hours, stretching and folding every 30-45 minutes.
Cut dough in half and shape into loaves. Place in tins and refrigerate for 8-36 hours.
Remove dough from refrigerator 1 hour before baking. Preheat oven to 435 degrees and bake for 30-35 minutes. Cool on racks.
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