August 6, 2016 - 11:45am
Baking bread with a protective layer
Hi, I am trying to invent a bread with chocolate, dulce de leche and chipotle chili. I am trying to figureout how to bake the loaf without burning the chocolate. I remember seeing someone on The Great Brithish Bake Off baking a bread with a protective layer. Does anyone know what I am talking about, or know how to do this?
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with flour and milk to make a dough.
http://www.mccormick.com/gourmet/recipes/dessert/chile-chocolate-brownies.
you might also want to split a favourite bread recipe and add the spices and chocolate to half after the bulk rise. Sandwich them together rolling up into a log to final proof.
Keep the temps low to avoid burning. I would be more worried about the yeast reacting to all the spices. :)
The starter was affected by the sugar in the Dulce de Leche, but not in a negative way. I think the sourness of the starter helped to bring out the sweetness, and also accentuated the cholcolate flavor.
Not from the British bake-off, but an interesting topping that forms a sort of shell over the bread:
http://www.cooksscience.com/recipes/9089-pineapple-buns-with-cream-filling-bolo-bao/
See it in action:
http://www.cooksscience.com/articles/video/say-hello-to-pineapple-buns/
So I just got done doing my first bake on the Chocolate Dulce de Leche con Chipotle bread. Sorry, can't seem to upload photos.
200g rye starter
750g water
1000g Bread flour
200g unsweetened Chocolate (Callebaut) sweeted with 150g Dulce de Leche and spice with 20g dried, toasted and ground Chipotle chilies. It was added during the stretch and folds of the Tartine method.
Turned out pretty good, but lost the sweetness of the Dulce de Leche. I think the overnight fermentation caused the starter to eat up the sugar. This may be was caused the chocolate flavor to be as suttle as it was.
I was afraid of the chocolate scorching during the bake, but it was fine. I did the bake on my grill with a baking stone sitting on top of a right side up half sheet pan. The sheet pan was used to protect the stone from getting to hot from the direct heat of the grill and scorching the bottom of the loaf.