Rye sourdough starter:
422 g water
2 tablespoons rye sourdough culture
400 g stone ground rye flour
Fermented for 12 hours.
Final dough:
700 g rye sourdough starter
1000 g water
22 g salt
50 g INKA Grain Instant Coffee (Ingredients: Barley, Rye, Chicory, roasted Sugar Beets ; at least 72% of grain)
1135 g stone ground rye flour
In a large mixing bowl, I dissolved starter in water, then I mixed in instant coffee. Then I added flour and mixed the dough. I covered the bowl and left the dough in the kitchen for 7 hours.
Than I packed the fermented dough in two loaf pans and I preheated my oven to 500F (with a baking stone inside). The loaves was baked for 20 minutes, than I reduced the temperature to 450F and breads were baked for additional 20 minutes. Finally I removed loaves from the pans and they were baked directly on the hot stone for 20 minutes at 400F.
Submitted to Yeastspotting
