March 21, 2015 - 12:23am
Bicolor Sourdough Bread
This week I got an idea from a book written by two Japanese bakers, that is combine two different color dough together to create marble-like, or bicolor crumb inside. So I made this at weekend.
White dough: white flour 250g, active starter 70g (28%), salt 5g (2%), water 175g (70%)
Dough with coco powder: white flour 220g, active starter 62g (28%), salt 4.4g (2%), water 163g (74%), coco powder 22g(10%)
Autolysed flour and water for 30mins, added the starter and mixed those dough separately at 8:45am, then S&F 4 folds, then 8 hours fermentation @18C, divided and shaped the dough, proof in the refrigerator overnight, baked those dough at 8:00a @250C.
Welcome any questions and suggestions, thanks.
Happy sourdough baking. :)
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Looks like the Brown
Looks like the Brown and White Cake my grandmother makes.
Lovely!!
Curious what it looks like... haha
before and after slicing! Nicely done!
:) I don't know where I want to bite into a slice first!
The brown part tastes like chocolate ;)
so how did you mix the two together to get the marbling?
Well done and happy baking
1. I made two separate dough, one white and the other brown. Then I shaped them into a rectangular respectively and put one over the other.
2. I folded the dough from four sides towards the center, and shaped it to a round loaf (boule).
Hope it helps. Happy baking!
Do you use natural/unalkalized cocoa powder or Ductch/alkalized cocoa?
The former one, I believe.