The night before baking, prepare your sponge. Make sure your sourdough starter is nice and bubbly. Measure out 1 ⅓ cups of sourdough starter and put it into a bowl.
Add in coffee and mix gently.
Carefully mix in pumpernickel flour.
Cover with a breathable cloth and leave somewhere warm overnight (I like to leave mine on the top of my refrigerator.
Baking Day
The next day stir in oil, salt and molasses.
Add the flour in one cup at a time. If the dough is sticky, add more flour. If it is dry and doesn't want to shape into a cohesive ball, add water a little bit at a time.
Once you have a ball of dough, knead it a few times.
Shape and place into a greased bowl or a proofing basket (lightly sprinkled with flour).
Cover with a breathable cloth and let rise until puffy and nearly double in size. This step will take anywhere from 1-4 hours.
An hour before you plan to bake your bread, place a covered dutch oven on the lower third rack and remove any racks above it. Preheat your oven to 425 °F.
Once your dough is done rising (it should be close to doubled) gently remove from the bowl or proofing basket.
Place the bread dough on parchment paper and score the top with a razor blade or sharp knife.
Put the dough into the dutch oven. Do this step very carefully and wear good oven mitts! Put the lid back on the pot and place it into the oven.
Bake covered for 20 minutes. Remove the lid and bake for another 10 to 15 minutes or until the loaf tests 200 °F to 206 °F.
Carefully remove the bread from the pan and let it cool completely on a cooling rack.
Notes
The time doesn't include the sponge resting overnight.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.