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The day before making the bread:
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Mix proofed starter, rye flour, and water in a bowl.
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This will make a wet, pasty barm (starter).
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Cover the bowl with plastic wrap and ferment at room temperature for 4 to 5 hours or until the the sponge becomes bubbly and foamy.
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Immediately put it in the refrigerator overnight.
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Bread baking day:
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Remove the rye barm (starter) from the refrigerator one hour prior to making the dough.
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After chill is off the barm, stir together the flour, sugar, cocoa, salt and yeast in large mixing bowl.
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Add the rye barm, bread crumbs and oil and mix on low speed with paddle attachment until the ingredients form a ball.
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Add additional water if the dough ball does not pick up all the flour, or more flour if the dough seems too wet.
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With dough hook attachment mix on loaw speed for 4 to 5 minutes.
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Add more flour as needed to make a smooth pliable dough ball. It should be tacky but not sticky.
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Note: Rye bread will become gummy if you mix too long, so try to make all adjustments early and minimize the mixing and kneading process.
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Transfer dough to lightly oiled bowl, rolling it around to coat it with oil.
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Cover bowl with plastic wrap and ferment at room temperature for 2 hours or until doubled in size.
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Sprinkle small amount of flour on the counter and carefully transfer the dough to the counter (try not to degas the dough).
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Divide the dough in 2 equal pieces and shape them into boules or rectangle for sandwich bread.
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Line baking sheet with parchment (or use proofing basket) and sprinkle with cornmeal, smolina flour or coarse whole-rye flour.
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If making sandwich bread, lightly oil 8 1/2 by 4 1/2 inch bread pan(s).
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Transfer the dough to the pans, mist the dough with spray oil and loosely cover with plastic wrap or a towel.
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Proof at room temperature for approximately 90 minutes, or until the dough crests 1 inch above the lip of the bread pan at the center, or rises to 1 1/2 times it original size.
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For Freestanding Loaves:
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Preheat the oven to 450u00b0F, placing a baking stone on the middle shelf and a broiler pan or cast-iron skillet on lower shelf (to provide steam).
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Score the loaves to allow for expansion.
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Transfer the dough to the baking stone.
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Pour 1 cup hot water into the steam pan and quickly close the door.
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After 30 seconds open the door and spray the oven walls with water.
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Repeat twice more at 30 second intervals.
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After the final spray, lower the oven temperature to 400u00b0F and continue to bake for another 20-30 minutes. Checking the breads and rotating 180 degrees, if necessary, for even baking.
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When done, the bread should register 200u00b0F in the center and sound hollow when thumped on the bottom.
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For Loaf Pans:
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Place pans on baking sheet and place in the oven (middle rack).
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Bake for 20 minutes, then rotate the sheet pan 180 degrees for even baking.
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Continue baking another 20 to 30 minutes, or until loaves register 185-195u00b0F in the center and sound hollow when thumped on the bottom.
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Remove finished loaves from the pan and cool on a rack for at least 1 hour before slicing.
