November 1, 2014 - 11:39am
RLB Interesting technique
Rose Levy Beranbaum's new book The Baking Bible will be published this week. As a preview to the book she has introduced one of the recipes on her blog. In it she shares an interesting technique. When developing a bread containing white chocolate she found the chocolate on the surface browned too much. Then she had the idea of keeping some dough back and using it to wrap the loaf to encase the chocolate. There are step by step photos and the recipe is presented with Rose's usual thoroughness. I'm not keen on burnt sultanas/raisins on the surface, next time I'll try this technique.
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Is she talking about little lumps of chocolate peeking through the top of the loaf? If so, the answer is very simple, just pick off any bits that poke through. I do that with raisins or currants to keep them from burning.
Actually I do as you do too, but am always unhappy about making holes in that nice outer sheath I have created while shaping and always kind of use my finger to make repairs. So will try this technique, doesn't look hard and results look good in Rose's photos.
which one but I think Shaio-Ping or txfarmer (Ying) baked a bread inside a bread . In this case it wasn't to protect anything but the the two dough were different colors with the out side being a white bread, You slashed though the white part before baking and it kind oif made a flower with the color underneath - very cool. I will try and find it