Sourdough marbled rye bread.

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) //

levain:

40 g sourdough starter

25 g whole wheat flour

75 g bread flour

80 g warm water

dough:

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.

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