This recipe is a sourdough variation of my no-knead French pain noir, inspired by a loaf I first tasted on the island of Guadeloupe, a French territory in the Caribbean. That bread left a lasting impression—dark, aromatic, and deeply flavorful—rustic in the best sense of the word. This version is my tribute to that experience, adapted for the home baker.
True to my style, there’s no fancy equipment, no elaborate techniques, and no years of experience required. If you have a healthy sourdough starter and a willingness to try something a little different, you’re already halfway there. Beyond the usual flour, water, salt, and starter, this recipe layers in black cocoa powder, instant coffee, ground caraway, and whole caraway seeds. The result is a loaf that’s boldly dark, subtly bitter, slightly earthy, and wonderfully complex—without ever being heavy or intimidating.
Whether you’re new to sourdough or a seasoned baker looking to step off the well-worn path, this bread is meant to surprise and delight. It’s not a “safe” loaf—and that’s exactly the point. If you’re adventurous and curious about pushing sourdough in unexpected directions, this recipe is designed to thrill you from the first aroma to the final slice.
- 250g whole wheat flour
- 275g King Arthur bread flour
- 10g salt
- 100g sourdough starter
- 375g bottled purified water
- Combine bread flour, whole wheat flour and salt and mix well.
- Combine sourdough starter and water and mix well.
- Combine wet and dry ingredients and and mix using spoon until all dry flour has been incorporated into a shaggy mixture.
- Cover and allow to rest for 60 minutes.
- Stretch and fold with wet hands 4 times rotating bowl 90 degrees each time, cover and allow to rest for 40 minutes.
- Repeat last step 3 more times, resting 40 minutes between each stretch and fold.
- Cover and let rest for an additional 4 hours at room temperature.
- Stretch and flatten into a square/rectangle.
- Fold each side over to 1\3 of the width and roll into a ball folding the sides inward while rolling.
- Form into a tight ball , dust with rice flour and place in a well dusted proofing basket.
- Cover loosely with plastic wrap and a dry towel and place in a refrigerator overnight.
- Remove from refrigerator and allow to rest still covered for 8 hours.
- About 20 minutes before the 8 hours are up, place a Dutch oven/cover in the oven preheat to 425-435F.
- Turn the dough onto parchment paper, score and expansion line about 1/3 of the way in from the edge.
- Add any designs you wish to incorporate on the other 2/3.
- Place in the preheated dutch oven, cover and bake 20 mins covered and then an additional 25 minutes uncovered.
- Remove from the oven and place the loaf on a cooling rack for 3-4 hours.
425F, 25 covered, 25 uncovered.
- Oh No!
- Uh Oh