Sourdough Pumpernickel

• sponge
• sourdough starter1 cup

  133 gm flour, 133 gm water

• black coffee1 1⁄3 cups

  room temperature, 298 gm

• stone ground rye flour↗2 cups

  261 gm

• Dough
• salt↗2 teaspoons

  table, 14 gms

• molasses↗1⁄4 cup

  57 gm

• cocoa powder↗2 tablespoons
• whole wheat flour↗1 cup

  131 gm

• bread flour↗2 cups

  267 gm

• water↗1⁄2 cup

  scant 1/2 cup, luke warm, 105 gm

Step-by-step instructions

1. 1

   Using a proofed 100% hydrated starter, make the sponge in a large bowl.

2. 2

   Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.

3. 3

   Add the dough ingredients to the sponge and mix well.

4. 4

   Cover and rest for 20 minutes.

5. 5

   Knead by hand for about 5 minutes adding water or flour to keep the dough tacky, not sticky (not actually coming off on your hands).

6. 6

   Place in a bowl that has been sprayed with oil and cover to let rise. I have a spot that averages 80 F for this and it's ideal.

7. 7

   Stretch and fold every 40 minutes and return to rising, covered.

8. 8

   When 1.5 times it's original volume, (2 to 3 hours depending on temperature) divide and form 2 loaves (freeform or 8 x 4 pans). If freeform, use a rising baskedt or a floured, cloth covered colander.

9. 9

   Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.

10. 10

    Preheat oven and a pan on the bottom of the oven for water to generate steam. As loaves are placed in the oven, add 2/3 cup of hot water to the pan.

11. 11

    I invert the loaves onto parchment, score and set on a baking stone, but a sheet pan can be used.

12. 12

    Bake at 375 for about 50 minutes until 205 F internal temperature. I rotate the loaves after 15 minutes and remove the steam pan at that time.

13. 13

    cool on racks.