150 g White sourdough starter
-(100% hydration)
350 g Water; tepid-warm
300 g White bread flour
75 g Whole wheat flour
75 g Whole rye flour
20 g Treacle (molasses)
50 g Filter coffee
15 g Caraway seeds
10 g Salt
The caraway seeds smell so good when this bakes. I think the coffee
and treacle definitely add a nice background note - but you probably
wouldn't guess there's coffee in it if you didn't know.
You can use a rye starter if that's all you have, just replace the 75
g rye flour in this recipe with white bread flour to keep the ratio
the same. Also, this dough is quite sticky - around 80% hydration -
so if you're not comfortable handling wet dough use
320 g water, or even a bit less.
Dissolve the treacle in the hot coffee. Once the coffee is cool, mix
all ingredients except the caraway seeds and salt into a shaggy dough
and autolyse for 45 minutes.
Add the salt and caraway seeds and knead until almost - but not quite
~ passing the windowpane test. This can take a while if the dough is
wet - it took me 7 minutes in a stand mixer, with a rest half way
through. It'll probably be at least 10 minutes by hand.
Bulk ferment until almost doubled in size. This can take anywhere
from 4 to 8 hours in my experience. For me, on a cold February day in
England, it took around 7 hours. Do two or three stretch and folds
during this time. You should notice it significantly improve in
strength each time. If it's holding it's shape, stop folding.
Shape into a boule and prove for 1-1/2 hours, then place in the fridge
overnight.
Preheat the oven to 240°C.
Spray the dough with a little water and sprinkle a 50/50 mix of sesame
seeds and golden linseed (flax seed) on top. Score the dough.
Turn the oven down to 220°C. Bake 20 minutes with steam (or with the
lid on your cast iron pot), 20 minutes without steam (lid off).
