The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

36 hours sourdough baguette with cocoa powder -- chocolate breads don't have to be sweet

txfarmer's picture
txfarmer

36 hours sourdough baguette with cocoa powder -- chocolate breads don't have to be sweet

Sending this to Yeastspotting.

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Chocolate croissants, chocolate soft sandwich loaf, now chocolate baguettes, see a trend?

I made these baguettes using my trusted 36 hour sourdough recipe, twice - once with natural cocoa powder (on the left), once with special dark dutch processed cocoa powder (on the right). The natural ones were very hole-y but a bit flat; the dutch processed ones were rounder, with better shape, but the crumb is just so ever slightly less open. This once again proves the theory that natural cocoa powder is more acidic, which makes a more extensible bubbly dough.

 

AP Flour, 425g

ice water, 315g

salt, 10g

white starter (100%) 150g

cocoa powder, 20g (natural or dutch processed)

-Mix flour, ice water and autolyse for 12 hours.

-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here.

You might notice that there isn't any sugar in the formula, that's because cocoa breads don't have to be sweet, can you say chicken mole? The slight bitterness of cocoa went perfectly with mole sauce.

 

Of course it CAN be sweet if that's the way you want to swing it. Here's a decadent pizza made with this dough, topping: brie cheese, LOTS of bittersweet dark chocolate pieces, and pistachio nuts. TO DIE FOR. (Add chocolate pieces for the last minute or two of baking, otherwise they burn.)

 

I normally don't like too much (or any) dry flour on my bread crust, but for these super dark baguettes I had to add a thin layer, just to show off the cuts.

 

Not your everyday baguette, but perfect if you want a dessert pizza/bread (add more chocolate), or something to go with mole dishes.

Comments

arlo's picture
arlo

Ok, I will admit it, I laughed quite a bit when I was reading through this post. I know you for your wonderful exploits at high hydrations and superb baguette skills but this has gone to far TxFarmer! They are chocolate baguette masterpieces that shouldn't be shown unless you are planning on sharing them! Grrrr.....

I love it! Keep posting these to die for baking adventures, and I'll keep admiring your skills.

 

txfarmer's picture
txfarmer

Oh, I won't stop, I love to bake, but I love eating what I bake even more! :)

lumos's picture
lumos

Well, as you might know already, I'm in the same school when it comes to cocoa-flavoured bread; it doesn't have to be sweet...or rather, in my case, I don't want my bread to taste like a cake. ;)

Really beautiful baguette, txfarmer.  I'm sure it was really good with the mole, but I think it'd be great for breakfast, just spread some good quality butter on it....or a bit of raspberry jam, too? 

Thanks for sharing...and look forward to your next project...whatever it will be! :)

lumos

txfarmer's picture
txfarmer

Yes, I imagine it will go great with a bit of butter and jam. Maybe even PB or nutella!

PMcCool's picture
PMcCool

As I started to read your post, I was thinking that a non-sweet chocolate bread might go nicely with mole sauce.  And there it was, in print and photos!  Even if I didn't have an original idea, it still sounds like a good one!  Beautiful breads.

Paul

txfarmer's picture
txfarmer

Mole got me hooked on the concept of "savory chocolate" - dark chocolate really make everything better!

Mebake's picture
Mebake

Beautiful , as always, Txfarmer! the sheen on the baguette is very attractive!

How do you form your baguettes, txfarmer? aside from high hydration, is there a special way of handling you adopt to creat such holey crumbs?

txfarmer's picture
txfarmer

I do the same shaping steps as what I learned from books, internet, and SFBI. Very "normal" traditional method. For holey crumb, it's important to take the "iron hand, velvet glove" approach, but it's more important to have proper fermentation and dough strength.

Mebake's picture
Mebake

Thank you, Txfarmer

Bloc de recetas's picture
Bloc de recetas

Hi! I've included your amazing bread in my post Mis Favoritas - Especial Pan, you can see it here:

http://blocderecetas.blogspot.com/2011/08/mis-favoritas-especial-pan.html

I hope you to like it!

 

Straightshape's picture
Straightshape

Tx Farmer, I noticed in your post with the original 36hr Sourdough recipe, you mentioned that you usually use the KA AP flour. I had intended to use the KA Artisan Select, but as you clearly know what you're up to, I thought I would ask why you prefer the AP? It's my intention to use the dutched cocoa variation here. Thanks, your baugettes are lovely!

Oh wait, one more question...are you including the cocoa powder in your autolyse or adding it at the 2nd hydration? I know that cocoa will suck up a lot more water than flour, but I'm uncertain about whether that's better handled with a longer or shorter ferment. 

txfarmer's picture
txfarmer

I had the choice between AP and Bread Flour, AP was closer to the gluten level I wanted. Artisan Select is not something I can readily get from store, and I bake these every week, that's why it wasn't an option. However, you can certainly try it! Coca was added along with flour in autolyse.

Mini Oven's picture
Mini Oven

I am drooling here and dreaming choco thoughts.  You keep outdoing yourself!  

Sesame seed would also show off your scoring...   or chopped nuts!   I suppose for a special order, gold flakes?  

dabrownman's picture
dabrownman

Even though it is a year old, these baggies are just spectacular!  Being Mad Mole Mavericks around here we would be tempted to use a Mexican  chocolate commonly used in mole. It is usually an inexpensive one that has spices, nuts, sugar and seeds like the one Nestle makes called Abuelita.  This is definitely going on the bake list possibly in conjunction with Ian's Mocha bread.

Nice baking txfarmer as usual - even a year ago you were a master :-)

Mini Oven's picture
Mini Oven

(thanks to the question)    :=)

txfarmer's picture
txfarmer

Thank you both! Mini, I almost didn't recognize you with the new profile photo, very nice!

 

dabrownman's picture
dabrownman

I hear she is much better looking in person - being long legged, blond ..... with all that Hollywood flash :-)  It's just all about rye when it comes to Mini Oven.

Laura T.'s picture
Laura T.

I've just come across this post now! What beautiful results and great photos! This would go so well with chilli... I will have to attempt a gluten free version for myself :)