August 30, 2020 - 9:37am
Mole Bread
I've made homemade mole sauce a few times using the recipe at Epicurious as a guideline. Using it as the hydration in sourdough makes for an exciting loaf. The color is so rich and the flavors of the chilies and cinnamon and chocolate add depth. Also consider making a batch with chipotle peppers.
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What's the baker's % of the mole? Did you replace all the hydration with mole, or just part of it?
My aim is to replace all the water with mole, but this batch of mole was very thick so I did dilute it quite a bit. There are plenty of solids in there so know that it will impact overall hydration.
Hope that answers your question
Thanks! For the diluted mole, did you go by weight or volume?
Total mass of mole and diluting water was equal to the formula water amount. So yes, the hydration was a bit lower than usual.