Mix the wet and the yeast

1. In a large mixing bowl, combine the sourdough starter, malt extract (or honey), malt powder (if using) and room temperature water. Mix until well incorporated.

Mix the dry with the wet

1. Add the strong white flour, rye flour, and whole wheat flour to the bowl. Mix until you get a shaggy dough. You can do this with a stand mixer of you like.

Rest

1. Cover the bowl with a damp kitchen towel or plastic wrap and let it rest for 30 minutes. This resting period is called autolyze and helps develop the gluten.

Add remaining ingredients

1. After 30 minutes, add the cocoa powder, and strong coffee or espresso to the dough. Mix thoroughly until all the ingredients are evenly distributed.
2. Now, add the kosher salt and peeled black garlic cloves to the dough. Knead the dough until the salt and black garlic are well incorporated. You can do this by hand or using a stand mixer with a dough hook attachment.
3. Cover the dough again and let it ferment at room temperature for about 4 to 6 hours, or until it has doubled in size. During this time, perform a series of stretch-and-fold techniques every 30 minutes to strengthen the dough.

Ferment

1. Alternatively, you can cover the dough and leave it in the fridge overnight, without the stretches. That’s what I do most of the time and the bread comes out perfectly.

Shape

1. After the fermentation period, gently shape the dough into a round loaf. Place it in a well-floured proofing basket or a lined bowl, seam side down. Cover the dough and let it proof for another 2 to 4 hours, or until it has visibly risen and feels airy.

Bake

1. While the dough is in the final stages of proofing, preheat your oven to 450°F (230°C) with a Dutch oven or a lidded oven-safe pot inside.
2. Once the dough has finished proofing, carefully transfer it to the preheated Dutch oven or pot. You can do this by inverting the proofing basket onto a piece of parchment paper and gently sliding the dough into the hot pot. Alternatively, you can place the dough on parchment paper and lift the whole thing into the pot.
3. Score the top of the dough with a sharp knife or razor to allow for controlled expansion during baking.
4. Cover the Dutch oven or pot with its lid and place it in the preheated oven. Bake the bread for 20 minutes with the lid on.
5. After 20 minutes, remove the lid and continue baking for an additional 20 to 25 minutes or until the bread has a deep brown crust and sounds hollow when tapped on the bottom.
6. Once baked, remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.