Quite a bit of coddling and one fermentation step for this loaf, I guess because there is less of a percentage of gluten.
Pain Noir
Initial Preparation
1/4 cup cornmeal
1/2 cup boiling water
1/2 cup cold water
1 square chocolate
1/2 tbsp butter
2 1/4 tsp active dry yeast
Stir cornmeal into pan with boiling water, and stir till smooth. Add cold water and continue to stir Let cool to 110 degrees C and stir in yeast.
Melt chocolate and butter over very low heat and set aside to cool to lukewarm
Fermentation step
1/2 cup molasses
1 1/4 tsp salt
1/2 cup instant mashed potatoes
2/3 cup whole wheat flour
Combine cornmeal/yeast mixture, chocolate with molasses, salt and mashed potatoes in bowl of mixer. Beat till smooth. Add whole wheat flour and mix for 3 minutes. Cover mixer bowl and let stand 1 hour to ferment.
Third Step
1/2 cup rye flour
1/2 cup all purpose flour
cooking spray
Add rye flour and and mix. Change to dough hook or by hand slowly mix in up to 1/2 cup all purpose flour. Knead for 8 minutes or till elastic. Dough will be sticky
First Rising
Place dough in greased bowl and cover with plastic. Let rise till double in volume. Could be up to 75 - 90 minutes. Punch down and let rest 15 minutes. This dough did not rise very much for me, even though I doubled the time.
Second Rising
Shape into round loaf and place on parchment or cornmeal covered baking sheet. Spray top and cover with plastic. Give a second rising to almost double in volume, about 45 minutes. Again I had to increase the time and even then it did not double.
Pre-heat oven to 375 degrees. Bake for 10 minutes then reduce heat to 350 and bake for another 30 minutes. Bottom crust should sound hollow when taped.
Cool on wire rack.
Definitely black on the inside. Dense, chewy and quite flavourful. Tastes great toasted with cheese.
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