The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mocha Sourdough

Hotbake's picture
Hotbake

Mocha Sourdough

Method is very similar to my chai sourdough, dust with cocoa instead of tea leaves. Crumb is more open than that despite increased whole grain because I ran out of milk and used less(less enriched, more open), and less of the swirling effect I usually get because of that too(less milk, darker color crumb> cocoa swirl less pronounced)

 

Comments

DanAyo's picture
DanAyo

The bloom on your bread is exceptional. I never seem to get anything like that.

Beautiful Bread...

Danny

Hotbake's picture
Hotbake

I've noticed that ever since I switched to Dutch oven and combo cooker, my oven spring has gone up!

DanAyo's picture
DanAyo

I’ll should go back and give that a try. Lately, it’s been a light weight steel cover placed over a preheated baking stone.

Floydm's picture
Floydm

Very very nice.

Elsie_iu's picture
Elsie_iu

My mom always orders mocha at coffee shops and she'd go crazy for the gooey chocolate!

Hotbake's picture
Hotbake

That's why I had to give half the loaf away...1/4 of the loaf was gone immediately after these pics. Oh the gooey chocolate in the inside and the the slightly crunchy and caramelized bits on the outside 🤤