A plug, thank you's, and Susan's Simple Sourdough goes to the Dark Side
The blatant plug and thank you’s first: I got the Brød & Taylor proofer. I love it. My breads are more consistent and predictable now. Yes, I could’a rigged up a homemade proofer but that ‘s not my thing. With zero counter space in the kichen this B&T gets its own little table tucked in a corner of the dinning room.
So if you see this post thank you Eric and Sylvia for bringing it to the attention of TFL and for all your info and insights. And a HUGE thank you to Susan for her original Simple Sourdough formula, I have taken a real liking to it. A tiny loaf that I find just about perfect. (Susan’s post found here:)
http://www.thefreshloaf.com/node/13771/simple-sourdough-909
Here’s a shot of this weeks SSSD:
I convert a tiny portion of the discard from my 80% hydr. starter at its feeding time Friday night to get to Susan’s firm starter so I can mix the loaf Saturday afternoon for a Sunday morning bake. Read Susan’s original post and you’ll see how schedule friendly this is.
Anyway, having just come in from shoveling our 1st 6” snowfall of the season and thinking back fondly to the days of fresh fruit salads with date-nut bread I got an idea...I converted a second batch to firm starter and dug out a box of raisins. Here’s what I made....
Dark and Dusky Raisin Sourdough
It’s dark and deep and sweet. Moist and chewy crumb with crunchy crisp crust. A great dessert or late night snacking bread. Wonderful with butter and a teenie sprinkling of demerara sugar, or honey-nut cream cheese, or peanut butter and a glass of milk.
Here’s what I changed:
54g Firm Starter
100 g First Clear Flour (would’ve used high gluten but i was out)
175g KA Bread Flour
25g Medium Rye (Hodgson Mills)
2T Double -Dutch Cocoa Powder
1tsp Espresso Powder
70 g Raisins
I've had higher oven spring and a bit more open crumb than this weeks Simple SD and I attribute that to having fallen asleep
(was that 6" of snow I shoveled or 8? LOL) and the starter was out initially 4 hours instead of 2 and it tripled. So it may have been a bit past it's optimum when I did the mix at about 6p.m. Saturday. I'll watch this next time I bake this Dark and Dusky SD and see if I get it higher and more open.
Here’s a few more shots:
Dark and Dusky proofing in my new best bread friend.
Slashed and ready for oven load using a "magic bowl" cover, thanks Susan (I use a disposable extra deep aluminum roasting pan). And with 4 min. microwaved wet towels for oven steam...Thanks SylviaH.
The color in the photos changed...different time of day. I wanted to wait till Monday morning to slice the loaf because it has rye, but I gave in just before midnight.
Well, that's almost morning. And it was a great way to celebrate the birth of my new Grand-Niece, Rylee (Sunday night about 11:30)!
Mmmmmm this loaf's a keeper!
Dosi
Comments
My kids love the loaves I bake using chocolate chips and cocoa...I have never added espresso powder when I have made one and am curious if any of it's taste comes through. My son abhors the taste and my daughter loves it so I usually aim for the center but if it enhances the cocoa flavor without adding a coffee taste I will have to give it a try in my next chocolate loaf....
So, does the flavor of the espresso remain hidden?
Thanks,
Janet
What a beautiful collection of loaves! Congratulations on your new grand-niece :)
The espresso does compliment the cocoa but it is a bitter note. Not a coffee taste but not a real chocolate taste either. That's sort of what I mean by saying it has a deep flavor. Actually it's just this side of bitter but then I didn't use any sugar in the formula which would change that. I had in mind a hard bread that The Corner Bakery sells. It's very very thin, about 3/16" and they must bake it sliced so it is almost like Melba toast. It is also sprinkled with coarse crystaline sugar. I tried to replicate it and came pretty close. Sliced it as thin as I could brushed it with a little water, a sprinkle of demerara sugar and baked it in a pre-heated toaster oven at 300° for 10 minutes. No bitterness since the sugar was added with the heat. It was both soft and crunchy because of the brushing with water.
So your daughter might like it but I'm not sure about your son...unless you add sugar to the formula before the loaf is baked. Then it may be more like a subtle, very dark chocolate.
Hope this helps.
Dosi
Flourchild...thanks for the "congrats". She's number five and we get a sixth in summer!
Dosi,
Yes, it helps. When I bake a chocolate loaf again I will add a bit and adjust the honey content so both will be happy :-)
Thanks,
Janet