Barriehie
Veteran
This recipe was born during Covid lockdown so it takes time and has four different "mixes".
Ingredients:
Spice
Start by making your poolish. After it's all mixed up leave it out until it doubles in volume then whisk it down and refrigerate overnight.
Spice is simply mixing them all together.
The slurry is the torn pieces of toast mixed with the cacao, coffee, and boiling water and it too gets refrigerated overnight.
The dough will be made the next day after the overnight items. Mix everything together until well incorporated. Turn out into an oiled bowl and let rise until doubled. Now refrigerate overnight or no more than three days.
On bake day take the dough out and let it sit for a couple of hours minimum, three is better. Preheat your oven to 450 °F/230 °C. Turn your dough, handle as little as possible, into a prepared pan and bake for 20 minutes. At the end of 20 minutes turn the heat down to 350 °F/175 ° C and bake for an additional 25 minutes. Bake until internally it has reached at least 195 °F/ 90 °C.
Let it cool before cutting.
The slurry:
It's doubled:
Done:
Ingredients:
Spice
- 1 tsp caraway seeds
- 1 tsp fennel
- 1 tsp anise
- 1/4 tsp coriander
- 60 g bread flour
- 120 g water
- 1/4 tsp instant yeast
- 70 g dark toast (preferably rye)
- 1 Tbsp cacao powder
- 1 Tbsp instant coffee
- 340 g boiling water
- Slurry
- Poolish
- Spice
- 150 g bread flour
- 163 g rye flour
- 130 g water
- 9 g salt
Start by making your poolish. After it's all mixed up leave it out until it doubles in volume then whisk it down and refrigerate overnight.
Spice is simply mixing them all together.
The slurry is the torn pieces of toast mixed with the cacao, coffee, and boiling water and it too gets refrigerated overnight.
The dough will be made the next day after the overnight items. Mix everything together until well incorporated. Turn out into an oiled bowl and let rise until doubled. Now refrigerate overnight or no more than three days.
On bake day take the dough out and let it sit for a couple of hours minimum, three is better. Preheat your oven to 450 °F/230 °C. Turn your dough, handle as little as possible, into a prepared pan and bake for 20 minutes. At the end of 20 minutes turn the heat down to 350 °F/175 ° C and bake for an additional 25 minutes. Bake until internally it has reached at least 195 °F/ 90 °C.
Let it cool before cutting.
The slurry:
It's doubled:
Done:
