The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Marbled Champlain....

not.a.crumb.left's picture
not.a.crumb.left

Marbled Champlain....

I always enviously looked at posts on IG and here when I saw marbled loaves.

They remind me so much of baking "Marmorkuchen' with my Mum and evoke some of that feeling making it as a bread. I remembered a thread where Dan experimented with chocolate malt.

I could not get any so just used some dark roasted Barley malt instead with some cocoa nibs that I had in the larder and grounded. 

I mixed a Champlain, halved dough after 7 hours AL and then added salt and developed in different containers. This loaf from Trevor is like an old friend now and I use it as the basis for so many of my baking experiments with it's lovely ratio of spelt, rye and white flour.

Bulk was approx 4 hours or so at 76F with 2 -3 folds and I folded the two doughs gently together at the last fold and then let the dough bulk for another hour or so...

Pre-shape, 30 min bench rest

Final Shape, 45 min ambient proof and then 12 hours in the wine cooler at 4C

I was very happy with this as a first attempt...The taste just has a hint of cacao and quite a hearty taste from the malt....   I must try this again.... Kat

 

Comments

DesigningWoman's picture
DesigningWoman

and unstoppably perfect! All your recent loaves -- and there have been too many for me to react to one by one -- have become textbook illustrations. 

Congratulations on yet another beauty. 

Keep on baking (but when do you sleep?)

Carole 

not.a.crumb.left's picture
not.a.crumb.left

thank you so much....I still have a few 'ego crashers' as I call them (I think a baker on IG used that term and cannot remember now but the term was so true) and just today a sesame seeds  coated one with 50% Khorasan that pushed with AL and had a flat profile to say the least and did not pay enough attention to the flour that I was using...

I sleep lots but wish I could turn the oven on from bed! Ha, Ha.... Kat

syros's picture
syros

Kat, you leave me speechless. You know it’ makes me want to try the Champlain bread again, but do you follow Trevor’s technique exactly? I know some people had trouble with the premix. Honestly, you could make a book. I agree with Carol, when do you sleep? That is a beauty - I’d be terrified to try it, but it is lovely to look at!  Your scoring is gorgeous too!

not.a.crumb.left's picture
not.a.crumb.left

and it is actually not that difficult as you just develop two different bulks after one AL. The Seeded Hamelman is much harder, if you ask me!

I have used in this instance the premix without salt from 10PM to 7AM at 16C and mixing with colder water and probably used a little bit more water later making it more a 70% hydration Champlain. This works for me ONLY if I use the strong Canadian flour and not too high temps!

Then you add the salt, malt and cocoa...and I went with the dough to see that they had the same consistency as one had the cocoa in it and a tiny bit thicker.

The folding I had the darker one at the bottom and just gently layered the lighter one on top and did a stretch and fold...so the layers are not too mixed...

I am tinkering with my starter which is 80% at the moment as I am not so sure about oven spring...   Give it a go and you can DM me, if you have any more questions. Kat

Bread1965's picture
Bread1965

Now you're just showing off.. wow! :)

 

not.a.crumb.left's picture
not.a.crumb.left

so much and give it a go... it was less complicated than I thought... Kat

Mini Oven's picture
Mini Oven

Had a quick look at your posting before bed and dreamed of your marbled loaf.  That's a beauty all right!  

Mini

not.a.crumb.left's picture
not.a.crumb.left

Mini and I hope it was a good dream...ha, ha.....It messes with your brain as you expect a sweet loaf but it isn't....My son was really confused by it... Had it today in his packed lunch and wonder what he'll make of that...   Kat

syros's picture
syros

Kat, it’s really special. I have to think about getting those ingredients. I have not yet used barley malt in my bakes. I think I would have to order it because I haven’t found it anywhere unless I’m not looking for the correct thing. Now that would be an impressive bread to present to my family!

not.a.crumb.left's picture
not.a.crumb.left

and I got it from Bakerybits in UK but I think Dan used Chocolate Malt grains and ground them himself. It is probably something that is more brewery related if you google it.

I try to find Dan's original post where he describes his bake with the Chocolate Malt. Make sure that you get 'roasted' so that it is non -enzymatic malt and not diastatic malt which would make the enzymes go - not what we want here...

It really is not that difficult....Try it! Kat

 

not.a.crumb.left's picture
not.a.crumb.left

and Dan's source might help..although he grinds it himself.I think..... Kat

http://www.thefreshloaf.com/node/54504/roasted-barley-flour-malted

DanAyo's picture
DanAyo

Sharon, if you have a home brew store near by you can get all the malt you want. You can buy the grain or they can grind it for you. Any dark colored malt will work. The reason the malt is dark is because it was roasted for a longer time at a higher heat. Because of the heat during roasting the dark colored malted grains are non diastatic. You don’t want diastatic malt because of the enzmes. Generally, light colored malts are diastatic to some degree.

You can also use coffee for flavor and color. Kat had great results with coco.

Dan

not.a.crumb.left's picture
not.a.crumb.left

and I must try to find a place for chocolate malt in UK. However, I have 1kg of roasted barley malt and better use that up first.. Kat

syros's picture
syros

I will look into it. I have a store near me I believe. 

syros's picture
syros

I will look into it. I have a store near me I believe. 

dabrownman's picture
dabrownman

And this one is especially nice.  Your breads are becoming masterpieces all on their own.  Very nice work and happy baking Salty!

not.a.crumb.left's picture
not.a.crumb.left

and I tried another one today and will be baked tomorrow morning. As with everything in life there are highs sometimes and as I practise I am gifted some nice bread. 😂I still have lack of oven spring at times and today a ph meter arrived and my son who is doing science at his upcoming GCSE exams told me all about what titration is and I ended up with his book and how tricky it would be to work out the TTA!!! Well, I am stuck on the TTA but he appears to have studied!   Kat

Elsie_iu's picture
Elsie_iu

Matcha, carrots, sweet potatoes, black sesame... You name it! I like the taste of malt so I'm sure I'd like your loaf :) Nice bake!

not.a.crumb.left's picture
not.a.crumb.left

Elsie and suddenly even more bread options are presenting themselves as you have said ? I used the roasted Barley malt with a honeyed porridge loaf today...it will be interesting to see how it will taste? Kat