Marbled Rye Sourdough

Light Rye:

160g water

70g rye flour

180g bread flour

6g salt

Dark Rye:

160g water

80g rye flour

170g bread flour

20g molasses

5g cocoa powder

6g salt

1.) Mix each dough in a separate bowl until combined.

2.) Wait 30 minutes and perform 2 sets of stretch and folds.

3.) Let doughs bulk ferment until almost doubled.

4.) Roll out each dough into a similar sized rectangle. Place one dough on top of the other and shape.

5.) Place into a banneton and let cold ferment at least 1 hour, up to 24 hours.

6.) Preheat Dutch oven to 450°. Score dough and bake for 30mins with the lid on, and 10 minutes with the lid off.