Sourdough Pumpernickel

• sponge
• 1 cup sourdough starter (133 gm flour, 133 gm water)
• 1 1/3 cups black coffee (room temperature, 298 gm)
• 2 cups stone ground rye flour (261 gm)
• Dough
• 2 teaspoons salt (table, 14 gms)
• 1/4 cup molasses (57 gm)
• 2 tablespoons cocoa powder
• 1 cup whole wheat flour (131 gm)
• 2 cups bread flour (267 gm)
• 1/2 cup water (scant 1/2 cup, luke warm, 105 gm)

1. Using a proofed 100% hydrated starter, make the sponge in a large bowl.
2. Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
3. Add the dough ingredients to the sponge and mix well.
4. Cover and rest for 20 minutes.
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. 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. Stretch and fold every 40 minutes and return to rising, covered.
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. Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
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. I invert the loaves onto parchment, score and set on a baking stone, but a sheet pan can be used.
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. cool on racks.

sponge, sourdough starter, black coffee, stone ground rye flour, dough, salt, molasses, cocoa powder, whole wheat flour, bread flour, water

Taken from www.food.com/recipe/sourdough-pumpernickel-430350 (may not work)