Having been granted a full-day off…
I had a compelling urge to experiment this two-day marbled rye sourdough bread from the levain master Artisan Bryan.
I started with mixing the levain before I went to bed. Then mixed the dough at dawn!
The crust was thin and crisp as I wanted it to be. Thanks to my forever friend, Staub cocotte, for making the homemade sourdough bread possible!
Learning from mistakes (as usual), I might have added too much water to the dough, resulting in a bit dense interior texture.
But! For the first attempt of making this recipe, I must say.. I’m quite surprised and content with the overall result.
*This recipe is adapted from Artisan Bryan’s sourdough marbled rye bread.
// ingredients (1 loaf) //
40 g sourdough starter
25 g whole wheat flour
75 g bread flour
80 g warm water
350 g bread flour (unbleached)
150 g whole grain rye flour (organic)
10 g salt
100 g levain
75 g cocoa powder
(up to) 400 g water (warm)
rice flour (for dusting)
bread flour (for dusting)
// instructions //
Dissolve levain in 320 g warm water. Add flour, mix by hand, and rest for 45 minutes. Divide the dough in half and place into separated bowls. Add 10 g salt + 20 g warm water in one half and knead for 10 minutes. Add 10 g salt + 40 g warm water + 75 g cocoa powder in the other half and knead for 10 minutes (add more water if needed). Put one right on top of the other and perform 4 sets of stretch and folds (30 minutes each). Bulk fermentation for 2 hours. Pre-shape the dough into a round ball and rest for 20 minutes. Prepare banneton with the mixture of rice flour + bread flour. Final shape into a boule and place into the banneton with the seam side up. Cover and place into the fridge for 12 hours. Proof in a warm place for 2 hours. Pre-heat oven 260°C (fan) along with a cast iron and its lid. Score the bread and bake at 245°C with the lid on for 20 minutes. Open the lid (to let the steam out) and bake for 20 minutes.