Ingredients
- 3 Cups lukewarm water
- 1 1/2 TBSP granulated yeast
- 1 1/2 TBSP salt
- 2 TBSP Molasses
- 1 1/2 TBSP Unsweetened cocoa powder
- 2 tsp. instant espresso dowder or instant coffee (or substitute brewed coffee for 2 cups of the water, keeping the total volume at 3 cups)
- 1 1/2 TBSP caramel color
- 1 Cup rye flour
- 5 1/2 Cups unbleached all-purpose flour
- Cornmeal or parchment paper for the pizza peel
- Whole caraway seeds for sprinkling on the top, optional
- Cornstarch wash (see sidebar, page 51)
Preparation
Step 1
1. MIXING AND STORING THE DOUGH: Mix the yeast, salt, molasses, cocoa, espresso powder, and caramel color with the water in a 5-quart bowl, or a lidded (not airtight) food container.
2. Mix in the flours without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 8 days.
5. ON BAKING DAY, cut off a 1-pound (grapefruit-size) piece of dough. Using wet hands (don't use flour), quickly shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Then form an oval-shaped loaf. Allow to rest and rise on a conrmeal-covered pizza peel for 40 minutes.
6. TWENTY MINUTES BEFORE BAKING TIME, PREHEAT THE OVEN TO 400 DEGREES, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
7. Using a pastry brush, paint the top crust with cornstarch wash and sprinkle with the caraway seeds, if using. Slash the loaf with deep parallel cuts, using a serrated bread knife (see photo, page 29).
8. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for 35 to 40 minutes, until firm. Smaller or larger loaves will require adjustments in baking time.
9. Allow to cool before slicing or eating.