1/3 lb rye flour
2 Tbs cocoa powder
2 Tbs caraway see
1-1/2 tsp kosher salt
3 Tbs blackstrap molasses
2/3 cups water (100 F)
1/3 cup water (100 F)
1 package yeast
Use a rubber spatula to stir, until dissolved, yeast in the
1/3 cup water
Stir all the dry ingredients together.
Stir in the molasses and 2/3 cups water into the dry
ingredients. Then stir in the dissolved yeast mixture.
Dump mixture out onto floured surface. Let rest for four
minutes.
Start kneading by using a scraper to scrape and flip, scrape
and flip. Let rest 2 minutes. Then knead by hand by slapping the dough down on
the counter. Add flour as necessary to get a good consistency. This process
should take 8 to 10 minutes.
Place in clean bowl and cover with plastic wrap. Let rise to
7 cups. This will take hours.
Hint: mark on bowl the seven cup level.
Dump out on floured surface and pat out into about a 10 inch
circle. Then fold near to far, left to right, and near to far. Place back in
bowl and let rise to 7 cups again.
Dump onto floured surface and cut into two pieces. Let rest
five minutes.
Form about a 6 x 8 inch rectangle. With the edge of the
hand, form a trench in the middle the length of the rectangle. Fold over almost
to the edge so you have about a 4 x 8 inch rectangle and use the heel of the
hand to seal.
Now roll into a cylinder about 18 to 20 inches long and
place in floured cloth to proof.
Let rise until puffy.
Transfer to baking vessel. Use a razor blade to cut three
scars along the length of the baguette.
Using a spray bottle, spray water on baguettes until moist.
Place in lower level of 450 degree oven.
At two minutes mist the loaves with water using the spray
bottle.
At four minutes mist the loaves with water using the spray
bottle.
At six minutes mist the loaves with water using the spray
bottle and move loaves to upper third of oven.
Bake additional 17 to 19 minutes.
Cool loaves in vertical position.
