February 25, 2018 - 3:40pm
Zebra Bread
This bread was inspired by some post on Facebook some time ago. Since the "Eclipse Challenge" I never used the charcoal colour in the bread and therefore I thought that it's time to practice a bit with decorative scoring.
The recipe for the bread is simple - strong bread flour, about 63% hydration and 20% inoculation, bulk ferment for about 3 hours and cold final proofing in the fridge for 24 hours. The white dusting was done with bread flour and scored with a razor, baked in iron cast skillet.
Although the crumb might look unpleasant to somebody there is no change in taste and if one would eat this bread in the darkness he would never notice any difference. Actually the crumb is very lacy, puffy and soft for such low hydration.
Share
Comments
Very successful weekend bake for you. Just admiring your other two breads. Loving the scoring here. What does the charcoal do to the loaf taste wise?
It is funny, there is not a perceptible difference in taste - if you would eat this bread in a dark spot you would not notice the difference. Just our eyes are telling us this is not "normal" colour so the taste must be different, but it is not.
Hoppy baking!
Joze
duplicate, sorry
That's amazing - what did you use to color it ? I have been experimenting with laminates and contrasting colors and would love to give this a shot. You mentioned charcoal but can you be more specific ?
It is a color used for coloring food products which is based on natural charcoal. Has no taste, just a strong black color, actually an extremely fine ground powder.
Happy baking, Joze