What happened to this chocolate bread?
I baked (half a) chocolate sourdough noir bread from The Clever Carrot today (https://www.theclevercarrot.com/2014/10/sourdough-noir/) and had some results I find hard to interpret.
My dough looked a little overproofed when I started to shape - it really blew up in the bowl (75 g starter on 250 g of flour, quite a large amount). It wasn't in the soupy stage yet, it was actually extremely easy to shape. I put it in the banneton and popped it in the fridge for the night.
I was surprised to see it had risen again and burst open even in the fridge. I've never seen such a rise after the cold retard:
It was very, very stiff when I scored it:
It came out of the oven ugly as hell:
I expected a horrible crumb. Then I cut it open and the crumb was actually perfect? Very even and very soft. (The darker bits are molten chocolate and the slimy light bits are raisins.)
Anyone with a better diagnosis? I just don't get why it looked overproofed but still was extremely firm instead of soupy, why it rose so much in the fridge and why the crumb (and taste) turned out so well.
I don't know, judging from the pictures in the recipe, it look like everything turned out and looks how it should :) Sure, the final shape is not completely round, but that can have many reasons...to me it looks like a full success!
from the raisins and choc chips likely boosted the fermentation rate, both the bulk, and the proof in the fridge.
That actually sounds very plausible, thanks!