How to Make a Stunning Black Rye Bread Boule

Indulge in the culinary artistry of Eastern European traditions with a modern twist through this stunning Sourdough Rye Bread Boule. Infused with the robust flavors of toasted caraway and dill seeds, cocoa powder, and molasses, this rustic loaf embodies the rich heritage of traditional Jewish rye bread while introducing the intriguing addition of charcoal powder. The result is a visually striking, hearty black bread that boasts a deep, savory taste and a uniquely captivating appearance.

While activated charcoal powder isn’t a traditional ingredient in Eastern European bread-making, the region is renowned for its dark, robust rye breads. By incorporating charcoal powder into your sourdough rye, you create a loaf that feels both timeless and refreshingly original. Food-grade charcoal powder is safe and can even improve the gut by reducing bloating and flatulence; however, consult a doctor if taking medication, as charcoal can bind to medicines during digestion, thereby reducing their potency.

Yield:

1 Boule

Equipment List (in order of use):

• Large mixing bowl
• Measuring cups and spoons
• Kitchen scale (recommended for accurate measurements)
• Damp cloth
• Bench scraper
• Parchment paper
• Bread lame, sharp knife, or razor blade (for scoring)
• 9″ Proofing basket (banneton)
• Dutch oven or heavy cast iron pot with lid
• Cast iron pan (optional, for steam)
• Lava rocks (optional, for steam)
• A few cups of ice (for creating steam during baking)
• Digital baking thermometer
• Wire rack

Ingredients:

• 200g levain (prepared from 50g starter, 100g water, and 100g flour) [or 3/4 cup starter]
• 200g bread flour (1 2/3 cups)
• 50g whole wheat flour (or sub with bread flour) (1/2 cup)
• 200g coarse dark rye flour (2 cups)
• 320g water (1 1/3 cups)
• 13g salt (2.5 tsp)
• 2 tsp activated charcoal powder (food-grade)
• 1 TBSP cocoa powder
• 2 TBSP molasses (40g)
• 1 tsp caraway seeds, toasted and coarsely crushed
• 1 tsp dill seeds, toasted and coarsely crushed
• Optional: 1 TBSP diastatic malt powder

Instructions:

1. Preparing the Starter/Levain:

• Around 6 hours before you plan to mix your dough, either break off 50g of your existing starter and combine it with 100g water and 100g bread flour in a separate container to create a new levain, or feed your starter equal parts bread flour and water (100g water and 100g flour) to use 200g of starter.

2. Mixing the Dough:

• In a large bowl, combine the water and levain. Stir until well mixed.
• Add the bread flour, whole wheat flour, coarse dark rye flour, salt, charcoal powder, cocoa powder, molasses, and toasted seeds. Mix until all ingredients are combined. The dough will be shaggy and sticky.
• Cover the bowl with a damp cloth to prevent surface drying.

3. First Set of Stretch and Folds:

• Let the dough rest for about 30 minutes.
• Perform the first set of stretch and folds (4-8 times):
  • Wet your hands to prevent sticking.
  • Grab a portion of the dough from the edge, stretch it up, and fold it towards the center.
  • Rotate the bowl 90 degrees and repeat the process. Do this 4-8 times, rotating the bowl after each fold.
• Keep the dough covered with a damp cloth during the rest periods between folds.

4. Subsequent Stretch and Folds with Coil Folds:

• Perform the second set of stretch and folds, similar to the first.
• For the third set of stretch and folds, after the regular stretch and folds, perform a single coil fold by gently lifting the dough from the center, allowing it to fold under itself, forming a coil shape underneath.
• Repeat the process for the fourth set of stretch and folds, incorporating a single coil fold at the end.

5. Primary Fermentation:

• After the final set of folds, keep the bowl covered with a damp towel.
• Let the dough rise until it has nearly doubled in size, approximately 3-4 more hours, depending on the ambient temperature.

6. Shaping and Secondary Fermentation:

• Flour your work surface and gently turn the dough out onto it. Let it rest for 10 minutes.
• If the dough is sticking too much, work in more flour (don’t go overboard) under the dough using a bench scraper.
• Shape the dough into a boule by pulling it towards yourself in a circular motion, creating surface tension.
• Liberally flour the 9″ proofing basket (banneton), using either regular flour or rice flour for a cleaner release.
• Place the shaped dough seam-side up in the well-floured banneton. Cover with a dry towel and allow it to rise at room temperature for 2-4 hours and then transfer for cold proof, or you can skip that step and proof at room temp until it passes the poke test (when gently poked, the dough springs back slowly), which will typically be several more hours.

Cold Proof/Retard Option:

• After shaping the dough into a boule and placing it in a well-floured banneton, you can choose to cold proof the dough (preferred method). Cover the banneton with a dry towel and place it in the refrigerator. Allow the dough to cold ferment for 12-24 hours. This extended fermentation time enhances the flavor and texture of the bread. Monitor the dough closely to avoid over-proofing. Proceed with the baking instructions.

7. Preheating the Oven:

• About 1 hour before baking, preheat your oven to 485°F (250°C) with a Dutch oven or a heavy cast iron pot (with its lid) inside, in the lower third of the oven. Optionally, place a cast iron pan (with optional lava rocks) on the bottom rack for steam.

8. Baking:

• 30 minutes before baking, you may opt to place the dough-filled banneton in the freezer to help the dough keep its shape when poured out. When ready to bake, carefully turn the dough out of the banneton onto a piece of lightly floured parchment paper. Score the top with a sharp knife or razor blade. I tend to just do a rustic criss-cross, but more advanced scoring techniques are welcome at this stage.
• Remove the preheated Dutch oven from the oven and transfer the dough, along with the parchment paper, into it (carefully lift the edges of the parchment paper). Cover with the lid.
• If using, add a few cups of ice to the cast iron pan (with optional lava rocks) to create steam.
• Bake covered at 485°F (250°C) for 22 minutes.
• After 22 minutes, remove the lid and reduce the oven temperature to 465°F (240°C). Remove the steam pan as well. Continue baking for another 20 minutes, or until the bread has a deep brown crust and an internal temperature of 205-210°F (96-99°C), measured with a digital baking thermometer.

9. Cooling:

• You can keep the bread in the Dutch oven inside the main oven, turned off with the door open, for 25 minutes. This helps to set the crust.
• After 25 minutes, transfer the bread to an elevated wire rack. Let it cool completely overnight or up to 24 hours to fully cure. This extended curing time allows the bread to develop its full flavor and makes it easier to slice without squishing.

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