XXI – For Codruta : Cocoa Sourdough with Cranberries, Walnuts and Orange Peels
I was actually thinking of blogging about something else, but since Codruta’s brilliant idea, World Bread Day [1] was launched today, I decided I’ll post a formula for the cocoa sourdough submitted to her project.
So thisblog entry is for you, Codruta.
Well done on your wonderful project and thank you very much for letting us be part of it.
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This bread is basically same as Cocoa Flavoured Sourdough with Cranberries and Walnuts [2]I wrote about in my second blog entry, but with some modifications and addition of orange peels.
This converted my friend (the culprit of misleading naming of ‘Faux Poilane’ [3]), who used to think dried fruits should belong to cakes, never to breads into a avid fruited bread eater……..well, almost. This is the only fruited bread she eats, and she always includes this bread in her order of breads.
Hope you like it, too.
WARNING to hardcore chocoholics - This is NOT a gooey and sweet chocolate heaven you may be dreaming of. The cocoa powder is there to give some depth and richness to the crumb, with just a hint of cocoa aroma. Nothing more, nothing less. You are warned! :p
Cocoa Flavoured Sourdough with Cranberries, Walnuts and Orange Peels
INGREDIENTS
Very active S/D (75% hydration) 90g
Strong Flour 210g*(See 'Note1' below)
Plain Flour 60g*(see 'Note1' below)
WW Flour 30g
Instant active dried yeast 0.2g (optional)
Skimmed Milk Powder 1tbls
Cocoa powder 15g
Clear honey 2-3 tsp (or more if you like it sweeter)
Olive Oil 1 tbls
Water 215 – 225g
Salt 6g
Filling … 60g dried cranberries, 50g chopped walnuts (see Note2, below), 30g chopped orange peel
METHOD
- Feed S/D during 8-12hrs period before you plan to use it.
- Mix flours, skimmed milk, cocoa, dried yeast(if using) in a large bowl.
- Put S/D, water, honey and olive oil in a separate bowl and mix to loosen S/D.
- Pour S/D water mix onto the bowl of flours and mix until no dried bits is left. (Cocoa powder seems to have a tendency to stiffen the dough, so you may want to add a little more water)
- Cover and rest for 40-45 minutes.
- Sprinkle salt on the dough and stretch and fold until the salt is well distributed through the dough.
- Rest for 45 minutes.
- Two more sessions of S & F at 45 minutes intervals.
- 30 minutes after the last S & F, put the dough on worktop and spread it spread into a large rectangle.
- Sprinkle 2/3 of the fillings onto 2/3 of the surface of the dough. Letter-fold the dough, firstly the part without the filling then the other part. Repeat the same process with the remaining fillings.
- Cover and rest for 20 minutes.
- Shape and put in a banetton and cold retard in the fridge for 8 – 16 hours. (See Note3, below)
- Take the dough out of the fridge and leave for 30 minute-1 hr to bring it back to room temperature. (Note: You may need to leave longer if the dough is not fully-proofed during the cold retard)
- Bake in a pre-heated pot/pyrex casserole with a lid at 240℃ for 20 minutes. Remove the lid, lower the temperature to 200℃ and bake for another 20-25 minutes.
*Note 1 : If you can get hold of AP flour, you can replace all the white flours (Strong and Plain) with it.
*Note 2 : I usually dry-roast walnuts in a frying pan before I use it to improve the flavour, but it’s optional.
*Note 3 : In my original formula, I bulk-fermented in the fridge, then pre-shape → shape → proof at room temperature, which works just fine, too. But I’ve found cold-retarding after shaped would give me more texture, so this is how I do it lately. But if you do, prepare yourself for a possible stained banetton from the cranberries!! You are warned. :p
HAPPY WORLD BREAD DAY! :)
lumos