Delicious traditional black bread of Val d’ Aosta from the region of Aosta Valley of Italy. Made with rye flour, all-purpose flour, rye starter and nuts.
Course: Main Course
Keyword: Black bread of Val 'd Aosta, Sourdough
35gMedium rye flour
Final doughDay 2 Morning
75gSponge 75g use all
325gDark rye flour
In bowl mix everything for the sponge in a bowl and cover and set aside room temp for about 10-12 hours
Combine sponge, water, flour and seeds using kitchen aid mixture and for about 8- 10 minutes, and cover and ferment for about 8-7 hours double in volume.
Then shape and set aside for about 60- 75 minutes or you can refrigerate over night .
When you ready to bake Pre-heat oven to 450F /232C . Score the dough. Then bake it in a Dutch oven 450F for 15 minutes then reduce the temperature 425F/220C and bake it for another 25 minutes with cover and 15 minutes without cover. Internal temperature should register about 198F/92Transfer and cool thoroughly before slicing.
This recipe is adapted from the Book The Rye Baker By Stanely Ginsberg