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go_west_til_you_cant
Recipe and method:
1008 g bread flour (84%)
192 g dark rye flour (16%)
840 g water (70%)
240 g starter at peak (20%)
24 g salt (2%)
2 tsp instant coffee powder
1 tbsp Dutch process cocoa
Mix dough, divide into 1/3 and 2/3 portions by weight (756g and 1530g, or eyeball it). Add coffee and cocoa to the 1/3 portion and mix until color is homogeneous. Rest 30 mins.
Stretch and fold both batches 2x on the hour. After another hour, laminate the white dough onto the bench and then lay your brown dough on top on top of it. Roll it into a ball. Bulk ferment until increased 75% in volume. Divide and preshape, rest 15 mins. Shape and place into prepared bannetons. Cover and bench rest 1 hour or until risen to your liking. Refrigerate overnight. Bake 20 mins at 475°F covered and then 20 more at 450°F uncovered.
CallEnvironmental439
Sorry if this is stupid, but (assuming from the photo) it made three loaves right?
7 Comments
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Recipe and method:
1008 g bread flour (84%)
192 g dark rye flour (16%)
840 g water (70%)
240 g starter at peak (20%)
24 g salt (2%)
2 tsp instant coffee powder
1 tbsp Dutch process cocoa
Mix dough, divide into 1/3 and 2/3 portions by weight (756g and 1530g, or eyeball it). Add coffee and cocoa to the 1/3 portion and mix until color is homogeneous. Rest 30 mins.
Stretch and fold both batches 2x on the hour. After another hour, laminate the white dough onto the bench and then lay your brown dough on top on top of it. Roll it into a ball. Bulk ferment until increased 75% in volume. Divide and preshape, rest 15 mins. Shape and place into prepared bannetons. Cover and bench rest 1 hour or until risen to your liking. Refrigerate overnight. Bake 20 mins at 475°F covered and then 20 more at 450°F uncovered.
Sorry if this is stupid, but (assuming from the photo) it made three loaves right?
They’re wonderful, thanks for sharing!
How coffee does it taste?
Beautiful!
Beautiful!