Well, I'm back, and this time I used yeast captured from tea leaves! I used a chai black tea and raw sugar to make the tea yeast water. One uses the same principle as making Fruit yeast water, but substitutes tea leaves for the fruit.
I modified the preferment method recipe from Wao's blog, and used Rye Flour from Bob's Big Red Mill. (I will endorse this brand, which is readily available at Whole Foods, your local natural foods store, or through their website. I will not endorse their excuse for grits, though!)
I will post the formula once I have refined it a bit more, but I used whole wheat flour, rye flour, and all-purpose flour. I added cocoa powder, coffee, and molasses like the raisin pumpernickel from Bread Alone by Daniel Leader. Damn good book! Buy it!
I let the first rise happen in the fridge, then pulled it out and shaped it. After it rose for a while, but was still cool, I dusted it with a lot of flour and scored it with a sharp knife. Notice the parchment paper under the loaf. I got wise...
I tossed it in the oven on a preheated baking stone under a stainless steel bowl. I put a cube or two of ice in a metal measuring cup under the bowl as well to generate steam. This is what came out!
The taste isn't quite what I'd like it to be yet, which is why I'm waiting on posting that formula...
Don't y'all forget upcoming cooking lessons! Come back soon!