The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

"EPIC" Chocolate Sourdough

Paddyscake's picture
Paddyscake

"EPIC" Chocolate Sourdough


Things have finally settled down after the holidays and I was ready to throw some flour around. I started going through the recipes I have bookmarked.  Shiao Ping's son's description of the bread as "EPIC" had me hooked for the next bake. I have fresh hazelnuts in my pantry that I roasted and added to the mix along with some dried cherries.

The dough is slightly stiff and it takes a bit of work to keep all the goodies in the bread. I did use my Kitchen Aid to get the initial dough mixed. From then on I followed Shiao Pings directions. Next time I may use the mixer to fold everything in and then do stretch and folds as she instructs.

I did not refrigerate my dough due to lack of room in my refrigerators. Instead, I wrapped them in a plastic bag and put them in the garage at around 40-45°.

I must admit I was hesitant to bake them off cold. I had no need to fret, the oven spring was excellent. My only other quandry was what the internal temperature should be. After baking for 40 minutes the temperature was around 160° and it felt a bit soft. Another 10 minutes and it was at 180° and I should have let it be. But, I put it back in the oven for another 10 minutes and this time it came out at 200°. I think the crust is going to be really hard. The second boule I baked for 45 minutes and it came out at 190°. I think part of the reason the temp was higher quicker was that the oven door wasn't opened and closed so many times.

We are waiting patiently until after dinner to have a taste. If they taste as good as they look, we're in trouble!! I'm betting they will be "EPIC"  !!





Thank you, Shaio Ping, for sharing.

Betty


 


 

tattooedtonka's picture
tattooedtonka

Hi Betty. Even if your first boule is a little hard, the two sure do photograph really well.. Looks wonderful, I will be waiting to hear how they tasted...Have a great day.


TT

Mako's picture
Mako

Hi,


No pictures, but I was inspired to make a chocolate sourdough,  I used my standard recipe that I add all sorts of things too.  Everything went normally except I got very poor rise compared to normal, I was thinking that all the coco powder might have killed off some of my yeasties (I used brown sugar instead of a little table sugar also).  Anyway, it was slightly sweet and had a great colour and chocolate flavor.  It was excellent for french toast.


Jeremy

Paddyscake's picture
Paddyscake

sounds like it would be wonderful. Unfortunately, I don't thing there will be enough left for that!


Betty

Paddyscake's picture
Paddyscake

since I've seen you here! Then again, I've been absent a bit myself.


The taste..decadent!! 1/2 a loaf gone the first evening! I did have 2 slices, but that was it.


Shaio Ping's son had it right, EPIC!


Betty

Paddyscake's picture
Paddyscake

Taste..there is a definite sourdough tang. Interestingly complimentary to the chocolate. The bread has a sweet taste to it, but not overly so. Hard to describe. We'll leave it at EPIC!


Betty

ehanner's picture
ehanner

Betty,


Your chocolate SD looks wonderful! I loved this bread and the family is begging for more.


 


TT: Good to see you. Hope you are back again!


Eric

Paddyscake's picture
Paddyscake

It is a great bread, but will be only for special occasions!!


Betty

Shiao-Ping's picture
Shiao-Ping

Betty,


Your loaves are more than "EPIC"!!


They look sooooo... good! 


Thanks for showing us the photos.  Can we please have more!


Shiao-Ping

Paddyscake's picture
Paddyscake

You are most kind.


Betty