Double-fermented pumpernickel

This recipe is inspired by one from Tartine Book No. 3 just adapted to suit my sourdough method and with less fermented rye than the original.

Ingredients

(Yields two large loaves)

	Ingredient	Weight (g)	Baker's percentage
Levain build	50% hydration white flour starter	150
	Strong white flour	300
	Cold tap water	300
Fermented rye-chops	Rye chops	100
	Cold tap water	200
	Sourdough starter	Dessert spoon
Final dough	Strong white flour	400
	Wholemeal spelt flour	300
	Tap water 30°C	365
	Salt	15
	Black-strap molasses	50
	Levain	750
Overall formula	Strong white bread flour	800	73%
	Wholemeal spelt flour	300	27%
	Water	715	65%
	Salt	16	1.5%
	Fermented rye chops	200	18%
	Black-strap molasses	50	5%

Method

This recipe follows my standard sourdough method with a couple of additions - refer to that for more detailed instructions - brief method below:

1. Add all the ingredients for the levain build to a large bowl and stir until mixed together thoroughly
2. Add the ingredients for the fermented rye chops to another smaller bowl and mix thoroughly
3. Cover both bowls and leave overnight at room temperature until the surface of the levain mixture is covered in small bubbles.  The rye chops should have absorbed most of the water and smell sweet.
4. Add all of the remaining ingredients except the fermented rye to the large bowl and bring together
5. Knead the dough until it has moderate strength
6. Strain any excess water from the rye chops with a sieve
7. Lay the dough out on the work-surface and cover with the rye mixture
8. Fold the rye into the main dough, and work it until the dough comes back together. In the interim it will be messy and sticky, persevere.
9. Form the dough into a ball, cover and leave at 25 degrees Celsius to prove till doubled in size (around 2.5 hours), folding after 50 minutes and 100 minutes.
10. Shape the dough into two large loaves and place into floured bannetons or a couche
11. Leave to prove again for around two hours at 25 degrees Celsius, meanwhile set the oven  (filled with two baking stones if you have them) to preheat to 250 degrees Celsius
12. When the loaves are a bit less than doubled in size, slash them and load them into a steamed oven, lowering the temperature to 220 degres Celsius as you do so
13. Bake for 10 minutes with steam
14. Bake in a dry oven for another 15-20 minutes till the loaves are nicely browned (they will take on a lot of colour due to the molasses) and they sound hollow when tapped on the bottom
15. Remove the loaves and leave to cool on a wire rack