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RYE SOURDOUGH BROWNIES

  1. Feed your 100% hydration rye sourdough starter the night before you make the brownies so that it is nice and active. (Optionally, if you have really old rye sourdough discard, use it. I’ve found the funkier the better. Just make sure it is at 100% hydration, and at room temperature)

  2. Next day, preheat the oven to 300 F. Scale the chocolate into a heat safe a bowl big enough for all the ingredients. Prepare a 1/2 sheet tray, lining it with parchment paper and spraying the paper with cooking spray. Or, this recipe fits nicely into a 9 x 13” baking pan.

  3. Melt the butter over medium heat, add the bay leaf and bring both to a simmer. Once simmering, cut the heat, cover the pot with the bowl that has the chocolate in it, and set a timer for 20 minutes.

  4. While the butter is steeping and the chocolate is starting to melt, whip the eggs, sugar and salt until light & fluffy. A stand mixer with the whip attachment works best, but isn’t necessary.

  5. Once the 20 minutes timer is up, return the butter just to a simmer to make it easier to strain. It doesn’t need to boil again. Strain the butter over the chocolate and pitch the bay leaf bits. Let the butter and chocolate stand for a minute, then whisk the two until they are homogeneous.

  6. Let the chocolate and butter mixture cool to around 100 F, stirring occasionally. You don’t want this to cook the eggs when they are combined.

  7. Temper the eggs into the chocolate and butter mixture: take a little of the warm chocolate, and fold into into the eggs to equalize the temperature. Repeat until the temperature of the eggs is close to that of the chocolate, then fold the two together until homogeneous. Stir in the rye sourdough starter and vanilla, mixing until just combined.

  8. Pour the batter into the prepared pan and spread it out into an even layer. Bake the brownies until just set at the edges and still a little loose in the center. Turn off the oven, open its door for 2 min to vent the heat, and the close it again to complete the bake. Finish the brownies in the off oven for 10-15 minutes to several hours. Cool the brownies completely before glazing.

  9. Make the Citrus Glaze: scale the chocolate into a bowl large enough to hold all the ingredients. Scale the heavy cream, corn syrup, and orange zest into a pot, and over over medium heat bring to a simmer. Once simmering, cut the heat, cover the pot with the bowl that has the chocolate in it, and set a timer for 20 minutes. After 20 minutes, strain the heavy cream and corn syrup mixture over the chocolate, let it stand for a minute, then whisk the two until they are homogeneous. Cool the glaze until it is safe to handle, then use it to glaze the cooled brownies. You will have extra glaze. You’re welcome.