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Marble Rye
https://www.youtube.com/watch?v=kkmnchoTvZc
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Ingredients
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275g warm water
4g instant yeast
15g or 2 1/2tsp salt
330g bread flour
100g dark rye flour
300g poolish or sourdough starter (see below for poolish recipe if using poolish)
15g caraway seeds
15g molasses
10g cocoa powder
Instructions
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Add water, yeast, flours, and poolish or starter to stand mixer & mix on low with dough hook for 3min or until combined. Increase to high and continue mixing for 4min. When dough has fully come together and is slapping around the bowl, add caraway. Mix for 30sec on medium to incorporate.
Remove 60% of dough and load into a well oiled container and cover. Add molasses, and cocoa to dough still in mixer bowl and mix on low for 30, then increase speed to high for another 30 or until well incorporated. Place into a second well oiled container and cover. Allow both doughs to ferment at room temp for 30min.
Perform strength-building fold to both doughs as shown @5:07. Cover again and allow to rise at room temp for 90min.
Prepare 1lb loaf pan with oil or pan spray. Flip doughs onto floured worksurface. Degas each piece into rough rectangles. Place brown dough on top of lighter dough and press to seal together. Roll into loaf as shown @8:17 and place in loaf pan, cover, and proof at room temp for 60-90min.
Score top of loaf, place preheated 460F/235C oven, spray loaf and oven well with water, and bake for 15 min. Reduce heat to 400F/205C and continue to bake for an additional 20min.
