There were plenty of chocolate sourdough posts recently. I was a bit hesitant in baking my own because, you know, the idea of chocolate bread is just a bit…boring… Cherries, raisins, cranberries, hazelnuts, coffee and not much else. It’s also conventional to pair chocolate with rye or spelt flour. Really, there’s not much creativity to speak of.
If you know anything about me, you understand that I’ve to put my own spin on every bread I bake. Not long ago, I made use of the sweetness of milk chocolate to compliment the strong flavour of goat cheese in bread. However, for this bake, it’s the chocolate that takes the centre stage.
Darjeeling Tea Chocolate Orange Sourdough with Masa Harina and Buckwheat Flour
210g 70% Whole red wheat flour
60g 20% Masa Harina
30g 10% Buckwheat flour (raise to 15% for more pronounced flavour)
10g 3.3% Starter
10g 3.3% Bran sifted out from dough flour
10g 3.3% Water
10g 3.3% Darjeeling tea leaves
50g 16.7% Hot water
290g 93.3% Dough flour excluding bran for leaven
206g 68.7% Water
64g 21.3% Whey
50g 16.7% Darjeeling tea
30g 10% Leaven
30g 10% Unsweetened cocoa powder
20g 6.7% Maple syrup (tastes a bit bitter at this %, feel free to increase up to 15%)
9g 3% Vital Wheat Gluten
6g 2% Dark barley malt powder
5g 1.7% Salt
9g 3% Candied orange peels (might be better at 6%)
33g 11% Chopped dark chocolate
305g 100% Whole grain
335g 109.8% Total hydration (still felt a tad stiff because of the addition of cocoa powder, I suggest upping it further to 112%)
Sift out the coarse bran from the dough flour, reserve 10g for leaven. Soak the rest in equal amount of whey taken from dough ingredients.
Combine all leaven ingredients and let sit until doubled, about 4 hours.
Soak the orange peels in enough hot water to rehydrate. Set aside until needed.
Steep the tea by pouring the hot water over the tea leaves. Leave to infuse for 30 minutes. Strain the mixture and discard the tea leaves.
Roughly combine all dough ingredients except for the salt, leaven and soaked bran, autolyse for 15 minutes. Knead in the reserved ingredients and ferment for 30 minutes. Fold in the add-ins then ferment for 6.5 hours longer.
Preshape the dough then let it rest for 20 minutes. Shape the dough and put in into a banneton. Leave to proof for 12 minutes before retarding for 12 hours.
Preheat the oven at 230°C/446°F. Remove the dough from the fridge to warm up at room temperature for 40 minutes. Spray the dough with water and sprinkle the poppy seeds onto its surface.
Score the dough and bake at 230°C/446°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 3 hours before slicing.
This bread bloomed well in the oven. It’s also a rare occasion that I got the scoring right. The crust is pleasingly shiny and crispy.
It was a bit shocking when I cut the bread open. Despite the fact that the dough was properly proofed and carefully handled, the crumb was not as open as I had hoped for. I think the cocoa powder added some significant weight to the dough which resulted in the rather close crumb. The crumb is by no mean dry but could definitely be moister. It might be a wise decision to up the hydration next time I work with cocoa powder. Nevertheless, the dough structure achieved is pretty decent.
I like the corn and Darjeeling tea flavour in the background of this bread. However, the buckwheat is somewhat masked by the cocoa powder. Increasing the percentage of maple syrup and candied orange peels would help in achieving a better balance between sweetness and bitterness.
My first bake with white flour (yes, really) was dedicated to txfarmer’s sourdough ciabatta