Levain Rye 80 %, with coffee and cocoa.

IMG_20141109_132430An 80% rye with some wheat gluten to aid in crumb formation.

3 hour room temp proof, and another 18 in the cooler. Baked at 400F, for 70 minutes. Left out overnight, to ripen: Post bake. The flavor is always better the following day, with a rye anyway.

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