Made some very pretty bread yesterday.

Sourdough Marble Rye Recipe (Hybrid dough, uses preferment for flavor and instant yeast for speed)

Ingredients:

275g warm water

4g instant yeast

300g fed, peaked starter

15g salt

330g bread flour

100g rye flour

12g caraway seeds (optional)

15g molasses

10g cocoa powder

1. Into a stand mixer bowl combine water, yeast, starter, & salt. Gently whisk with a fork to combine.

2. Add bread flour and rye flour. Attach dough hook to stand mixer and mix on low for 3 minutes. Then mix on high for another 3 minutes.

3. Add 15g caraway seeds. Mix on medium for 30 seconds to combine.

4. Oil two containers for each dough. Remove 60% of dough (about ~600 grams) and place into one container and cover with tea towel.

5. To the remaining dough in the stand mixer, add molasses and cocoa powder. Mix on low speed for 30 seconds, high speed for 30 seconds.

6. Place brown dough in 2nd oiled container.

7. Proof doughs for 30 minutes before doing one set of stretch and folds on each dough. Gently shape each dough into a ball.

8. Proof doughs an additional 90 minutes.

9. Oil a loaf pan & shape the loaf- turn out each dough onto a work surface. Degass each dough gently, by pressing down/flattening with fingertips. Shape each dough into a rectangle and cut each in 2. You will have 2 rectangles of light dough and 2 of the dark dough. Layer doughs by stacking on top of each other; light, dark, light, dark. Press down with finger tips on stack of doughs to seal them together. Begin rolling and pressing from the far side towards you until you have a log. Place the loaf into the pan, seam side down, cover with a tea towel, and proof for another 1 to 1.5 hours.

10. Preheat the oven to 460F in the last 30 minutes of proofing.

11. Place loaf in the oven, uncovered and spray with a few spritzes of water. Bake for 15 minutes at 460F, lower temp to 400F and bake for an additional 20 min.

12. Let sit in pan for a few minutes before removing and allowing to cool completely on a wire rack.

Recipe for funfetti dough: add 50g of sprinkles to your standard sourdough recipe in the 2nd to last stretch and fold!