The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

mocha

  • Pin It
isand66's picture
isand66

Chocolate flavored coffee.....what could be wrong with using some in a bread you ask?  Nothing of course, so why not use it in a soaker as well ?  That is exactly what I ended up doing.  I normally leave the grains soaking for about 30 minutes to an hour, but in this case I left it over night for around 24 hours and the soaker grains sucked up all the coffee.  When I mixed the final dough I decided to make this a very moist, high hydration dough so I didn't cut back on the additional coffee used and the end result as you will see was the most moist bread I've made to date that almost melts in your mouth.

I used some rolled oats, cracked wheat and malted rye berries for the soaker and for the final dough I used durum, dark rye, white rye, European style flours and some roasted wheat germ.  I added some barbecued potatoes and pistachio oil as well.

In order to make the soaker I used 285 grams of hot water and mixed it with the ingredients and let sit at room temperature for 24 hours.

For the starter, I refreshed my standard AP 65% hydration white starter the night before and used most of it in this bake.

Soaker

100 grams Rolled Oats

100 grams Cracked Wheat

50 grams Malted Rye Berries

285 grams Hot Mocha Coffee

Mix coffee in a bowl with other ingredients and let sit covered at room temperature for 24 hours.

Starter

71 grams Seed (Mine is 65% AP Flour Starter)

227 grams AP Flour

151 grams Water (85 - 90 degrees F.)

Mix seed with water to break up for a few seconds and then mix in flour until the starter form a smooth dough consistency.  Put it in a lightly oiled bowl and loosely cover and leave at room temperature for at least 10 hours.  The starter should double in volume.  Put the starter in the refrigerator for up to 1-2 days or use it immediately.

Main Dough

Ingredients

425 grams Starter from above (all of the starter)

100 grams Durum Semolina Flour (KAF)

100 grams White Rye Flour

100 grams Pumpernickel Flour or Dark Rye Flour

150 grams European Style Flour (KAF)  (Sub Bread Flour if you don't have this)

50 grams Roasted Wheat Germ

370 grams Mocha Coffee (90 degrees F.)

14 grams Sea Salt (or table salt)

209 grams Mashed Roasted Potatoes

10 grams Pistachio Oil (substitute any oil desired)

Procedure

I mixed  the flours together with all the coffee except for 50 grams and let them autolyes for 30 minutes.    I then added the levain, potatoes, oil and the soaker and the rest of the coffee with the salt and mixed on speed #1 for 1 minute and #2 for 4 minutes.  I then did a stretch and fold, rested the dough uncovered for 10 minutes.  I then did another stretch and fold, covered the dough and let it rest for 10 minutes.  I did one more stretch and fold and put it in a lightly oiled bowl for 2 hours.  I then put it in the fridge overnight.

The next day I let the dough sit out at room temperature for 1.5 hours.  After 1.5 hours I formed it into loaves and put them in floured bannetons and let them rise covered for 2 hours.

Score the loaves as desired and prepare your oven for baking with steam.

I then baked on my oven stone with steam at 450 degrees until both loaves were golden brown and reached an internal temperature of 200 - 210 degrees F.

I had to bake this bread for almost 50 minutes since it was so moist and the final dough came out with an excellent crust and moist crumb.

Please visit my other blog for my older posts at www.mookielovesbread.wordpress.com.

Crumb Close-up
dabrownman's picture
dabrownman

I was commenting on txfarmer's very nice 30% rye sandwich bread that we use left over cream to make ice cream in AZ when it is scorching hot in the summer - instead of pechy scones like she does.  The batch finished yesterday, after a 2 day process, came out better than usual because we managed to have most everything on hand to put it over the top.

The first day is used to make the ice cream base:

The second day you make everything else

Ingredients

16 oz of cream

16 oz of  half and half

4 egg yolks

1/4 C cocoa powder

1/2 C sugar

1-100 g gram dark chocolate bar - chopped up

1/2 T of instant coffee or 1 tsp of espresso powder

1/4 oz of granulated gelatin

1 tsp vanilla

Brownie mix

Your favorite box of brownie mix

1/4 bag of chocolate chips

Method

Put everything, except the vanilla, brownie mix and chocoalate chips, in a 2 qt sauce pan and bring to a near boil 200 F stirring constantly with a whisk.  Remove from heat and place in a large bowl of ice.  Keep stirring until mix is cooled to 40 F.  Add the vanilla and stir it in.  Cover saucepan with the lid and put the base in the fridge overnight.  In the morning you will have a wonderful Mocha Pudding.

Mix up your favorite boxed brownie mix, (we use the Mocha one but not required at all) or make your favorite from scratch that you would normally use for 9x13 pan.  Divide the batter between (2) oil sprayed 9x13 pans.  Add some chocolate chips sprinkling them evenly over the top.  Bake at 350 F for 8 minutes, then rotate the pans and bake for another 8 minutes - we use Pyrex pans.  This will make the top and bottom of the ice cream sandwich that are are little less than 1/2" high when baked.  Cool completely.

Remove the two brownies trying not to break them, good luck with that but don't worry at all since you can easily press them back together.  If you cut them in half lengthwise (6 1/2"  if you measure like I don't) they are easier to get out intact with a long fish spatula.  They are also easier to get out if you don't add the chocolate chips but that would be a crime :-)  Wrap one side in plastic wrap and put the other one back in the pan, cover it and freeze them both.  The pan will be the form holding everything in place after the sandwiches are made and they too are frozen.

Make your ice cream - we have a Krups that seems to work well.   Place about 1" of ice cream over the bottom layer and cover with the top gently pressing the sandwich flat.  Freeze until hard.  You will have about a third of the ice cream left over for you and your apprentice to taste to make sure it isn't poisonous and saving your family much potential grief.  Someone has to do it :-)  We actually made a batch and a half of brownies and using all the ice creame for the sandwiches.

I'm thinking txfarmer's Peach Scones would go very well with Mocha Chocolate Chip Ice Cream Brownie Sandwiches and both are excellent for using up left over cream.

 

 

gothicgirl's picture
gothicgirl

Posted on www.evilshenanigans.com on 4/13/2009


If you do not like chocolate jam packed inside a fudgy brownie, turn back now!


 Dark Chocolate Chip Brownies


This recipe is adapted from one we made in culinary school.  The brownies we made were ok, but we did not use dark chocolate or dutch processed cocoa powder.  I do and the result is superior.  There is also more chocolate chips in my version.  I see it this way, if you are going to have chocolate, why go half-way? 


These are really easy to get mixed up, they cool pretty quickly and are wonderful covered in a shiny layer of dark chocolate ganache.  Again, why go half way?


Frosted Brownies 


The brownies are rich, chewy, melting, and fudgy.  I like them warm, with the kiss of the oven still on them, topped with a scoop of vanilla ice cream, or some whipped cream and a drizzle of fudge sauce.  As good as they are warm, however, I also like them cold from the refrigerator.  For some reason these brownies are SO GOOD cold, which makes them excellent for the summers here in Texas when it is ten kinds of hot.  There is nothing like a cold, chewy brownie when it is 105F outside.  Trust me!


Dark Chocolate Chip Brownies 


You can easily double this recipe.  In fact, the original recipe was enough to fill a full sheet pan.  I scaled this down to a quarter of that amount - mostly because my thighs could not take it.  Just know you can scale it up easily and with much success. 


Dark Chocolate Chip Brownies   Yield 20 brownies


3 oz butter
2 oz dark chocolate, at least 62%, chopped
Sugar 14 oz
4 oz golden syrup or honey
3 oz butter
5 oz eggs (about three large)
.75 oz water
1 teaspoon instant espresso
1/2 teaspoon vanilla
5.25 oz cake flour
1 oz dutch processed cocoa powder
1 teaspoon salt
3 oz chocolate chips


Heat the oven to 350F and prepare a 1/4 sheet pan (9″x13″) with non-stick spray, line the bottom with parchment and spray again.


Melted Chocolate and Butter 


In a bowl combine the butter and the chocolate.  Microwave for 30 seconds, stir then microwave for an additional 15 seconds.  If the mixture is not completely melted heat at ten second intervals until completly melted.  Set aside to cool slightly.


In a bowl combine the sugar, golden syrup/honey, and second portion of butter.  Mix until well combined. 


Disolve the espresson the the water.  Add that along with the eggs and vanilla to the sugar mixture.  Mix to combine.


Stir in the melted chocolate mixture.  Blend well.  Make sure to scrape the sides and bottom of the bowl well so that the mixture is completly combined.


Batter - Mixed 


Sift the dry ingredients then add them to the wet mixture.  Mix until just beginning to mositen then add the chips.  Mix until the dry ingredients are incorporated and there are no lumps.


Batter in the Pan Brownies - Out of the Oven


Pour into the prepared pan and bake for 30 to 40 minutes, or until the center is just set.


Brownies - Turned out of the Pan 


Cool completly in the pan before turning out into a cutting board. 


Brownies Topped with Ganache


Frost and slice as desired.


Dark Chocolate Chip Brownie

gothicgirl's picture
gothicgirl

Posted on www.evilshenanigans.com - 4/3/2009


Today is my birthday!!  I won't tell you how old I am ... that would just depress me.  But, I will tell you what does not depress me ...


Dark Chocolate Mocha Cupcakes 


Cupcakes! 


Especially when they are in fun red liners from acupcakery.com!!  Red is my absolute favorite color, and the liners stayed nice and bright after baking.  I love that!


So, to celebrate my birthday I made a batch of cupcakes to share with you.  Of course, you are not here to eat them ... I guess that means I will have to eat all these dark, moist, lucious, mocha cupcakes for you.  Oh, how I suffer!Dark Chocolate Mocha Cupcakes 


These have a nice hit of coffee which is the perfect compliment to the Dutch-processed cocoa powder.  So, in honor of me, make a batch of these cupcakes.  Consider it my gift to you.   I'm off to celebrate! 


Dark Chocolate Mocha Cupcakes   Yield 12


3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/3 cup Dutch-processed cocoa powder
4 tablespoons butter, melted
1/3 cup buttermilk
1 large egg, beaten with
1 egg white
1 teaspoon vanilla
3 tablespoons strong coffee (I used three tablespoons hot water with 1 tablespoon instant coffee)


Heat the oven to 350 F and line a 12-cup cupcake/muffin tin with liners. 


Dark Chocolate Mocha Cupcakes - Dry Ingredients 


Sift the flour, baking powder, baking soda, cocoa powder, sugar, and salt.   Mix well.


Dark Chocolate Mocha Cupcakes - Wet Over Dry Dark Chocolate Mocha Cupcakes - Batter


Make a well in the center of the dry ingredients and add the melted butter, buttermilk, eggs, vanilla, and coffee.  Blend until there are only a few small lumps left.


Dark Chocolate Mocha Cupcakes - Ready to Bake 


Scoop into lined cupcake tins and bake for 20 minutes, or until the centers spring back when lightly pressed.


Dark Chocolate Mocha Cupcakes - Cooling 


Cool for three minutes in the pan before removing the cupcakes to a wire rack to cool completely.


Dark Chocolate Mocha Cupcakes 


Frost as desired.


Dark Chocolate Mocha Cupcakes

Subscribe to RSS - mocha