The Fresh Loaf

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Tiger Stripe Neapolitan Ice Cream Sourdough

Benito's picture
Benito

Tiger Stripe Neapolitan Ice Cream Sourdough

I’ve been thinking about ice cream a lot lately since it has been so hot here in Toronto, really sticky humid.  Going back to my childhood where we never had a single flavour ice cream in the house, it was always Neapolitan because no one could agree on a flavor.  I was finally able to find freeze dried strawberries which is what I thought might work for the strawberry flavor and colour without adding too much liquid to the dough.  For chocolate I used alkalinized dark cocoa powder.  As I’ve done before I made one dough which is divided early on after French folding until full windowpane (I hand mix everything now).  To one divided dough I mix in the freeze dried strawberries which I processed to a powder and to the other I add the cocoa powder.  The three doughs are then rolled out, laminated and rolled out again.  Strips are cut, twisted and then the whole thing rolled up.

The following for baking in a 9 x 4 x 4” Pullman pan no lid 

11 g freeze dried strawberries process to a powder.

 

7 g dark cocoa powder (5%) with 10 g sugar

Overnight sweet levain

1:4:4

20 g starter 80 g water 80 g bread flour and 20 g sugar

fermented overnight at 70-72ºF 

 

The next morning mix the following except for the butter.

282 g bread flour i

1 large egg

30 g sugar

126 g skim milk

30 g 2% plain Greek Yogurt

8 g salt

180 g levain 

 

Total flour = 402 g

 

You will need an additional egg for an egg wash 

 

30 g room temperature butter. Take out first thing in the morning.

 

After the butter hass softened mix it with 30 g of flour because this will make the butter far easier to incorporate.

 

Mix until fully incorporated and then rest to allow the flour to fully hydrate 15 mins.  French folds until gluten fully developed.  Then gradually add the blended butter flour slapping and folding until smooth.

 

Shape into a ball and divide into approximate thirds.  Shape the largest third into a boule and set aside covered with a towel.

Take one dough ball and gradually add the strawberry powder, slap and fold until the strawberry is fairly even throughout the dough.

Take the final dough ball and gradually add the cocoa/sugar mix, slap and fold until the chocolate is even throughout the dough.

 

Lightly flour a work surface and the plain dough boule.  Roll out to at least 12” in length and almost as wide as the length of your pan, set aside.  Continue to do the same with the other two balls next rolling the strawberry dough out to 12” and placing that on top of the plain rolled out dough.  Finally rolling the chocolate dough out again to 12” and finally placing that on top of the strawberry dough.

 

Using a ruler and pizza cutter, cut the dough into evenly wide strips about 1.5-2 cm wide along the length of the dough but leaving about 2-4 cm of dough uncut at the end furthest away from you.  When all the strips are cut, twist the strips in alternating directions, clockwise and then counter clockwise.  Once all the strips are twisted, roll the whole thing into a log starting furthest away from you getting a nice tight roll at the start.  Once rolled transfer to your pullman pan on a parchment sling with the ends of the strips at the bottom.

 

Place in the proofing box set to 82-84ºF to proof until the dough comes to approximately 1 cm below the edge of the Pullman pan.  This takes about 8-8.5 hours at 82ºF, the yeast isn’t likely to be osmotolerant so it will take longer than you would normally expect.  You could consider spiking the dough with some IDY if you’re in a bit of a rush or want a less sour bread perhaps 0.5%.

 

 

At about 30 mins before you think your dough will be at 1 cm below the edge of the pan, preheat your oven to 355ºF with a rack or baking steel/stone on the lowest rack.  At this time prepare an egg wash and gently brush it on the top of the dough.  When the oven is ready 30 mins later, brush the top of the dough again with the egg wash.  Bake for 45 mins turning once halfway through.  Keep an eye on the top crust and be prepared to shield it with either aluminum foil or a cookie tray above if it is getting dark too soon.  After 45 mins remove from the pan to check for doneness.  Place the bread back in the oven for another 5 minutes to ensure that the crust on the sides is fully set and baked.

 

 

Remove from oven and place on a rack to cool completely before slicing.

 

The dough is in the proofer now and I’ll update this post when it is baked.

Benny

 

Comments

SunnyGail's picture
SunnyGail

This is absolutely stunning Benito!! I'm really looking forward to seeing the baked bread...Thank you for the detailed pictured, this is really inspiring!

Benito's picture
Benito

Thank you Gaelle.  I’m about to post the baked photos, it isn’t sliced yet though.  I am concerned because I think the pink of the strawberries has been lost with the bake which is a shame.  I don’t have any Vit C at home otherwise I would have added a pinch of that although I’m not sure if that would have helped the strawberries like it does beets.

Benny

isand66's picture
isand66

Can’t wait to see the final results.   I know it’s going to be a work of art.

Benito's picture
Benito

Thank you Ian, I’ll post the baked photos now.

Benito's picture
Benito

As I said earlier, I’m concerned that the pink of the strawberries has been lost so I might not be able to call this a tiger stripe, maybe only a zebra stripe 😂😝. Oh well, it baked up well and had great oven spring.  The egg wash always gives these loaves a nice shiny top crust.

Pre-bake.

Yippee's picture
Yippee

👍👍👍

 

Yippee

Benito's picture
Benito

Awww thank you Yippie. 😀

Benny

Benito's picture
Benito

Crumb photo.  The strawberry colour is definitely faded compared to the unbaked, I would add double the amount of freeze dried strawberry to bring out the colour in a future bake of this.

SunnyGail's picture
SunnyGail

Really stunning!! And what about the strawberry taste, is it still there?

Benito's picture
Benito

The strawberry scent was there during the bake but I cannot taste it in the bread.  Actually the chocolate that was really strong during the bake isn’t that strong despite the colour.  I’d probably increase both inclusions, maybe double them next time.

Benny

SunnyGail's picture
SunnyGail

Interesting!

And I am also curious about the Greek yogurt: what does it bring?

Benito's picture
Benito

I was trying to compensate for only having skim milk and wanted to increase the milk fat a bit.  I thought it might bring a bit of extra tang but there is really very little of it, only 30 g.  I might considering increasing that as well in the future, but I seldom have it around.  I bought it for the cake in fact.

Benny

justkeepswimming's picture
justkeepswimming

Really beautiful, Benny! 

In the food for thought category: I read a recent blog post somewhere where the individual pureed fresh strawberries and used that as a significant portion of the water for her SD loaf. It came out really well with a reasonably open crumb, and apparently a soft strawberry flavor. Sorry I don't have the numbers for you. Might be something interesting to play with? 

Mary

Benito's picture
Benito

That could certainly be another avenue to take Mary, the one negative for these swirly breads would be that I’d have to make two doughs to use that method which I’ve been lazy to do.  However, maybe a strawberry milk bread would be nice on its own 😀

Benny 

Mini Oven's picture
Mini Oven

Is not so hard.

Strengthen the strawberry color with some raspberry or black berry juice perhaps? 

The design in the crumb looks so fun!  Neat outcome!  Pictures make it easy to follow the layering and cuts.

I hope to see some more fun effects in the upcoming babka community bake.  

Benito's picture
Benito

Yeah, I know 2 or 3 doughs aren't hard, it just my laziness about it.  I was thinking increasing the amount of strawberry flavour as well by using more of the strawberry powder.  But of course if I made that dough separately then I could add more flavour with some cooked down strawberries as well.

I like the fun patterns you can create with these breads.

Benny

Mini Oven's picture
Mini Oven

In the dough?

I love playing with dough.

Benito's picture
Benito

No Vanilla, yet 😉 maybe next time.

Mini Oven's picture
Mini Oven

Just ran across this flavour combination.  Might be worth a shot for the strawberry layer.  Ground Black pepper. :)

Benito's picture
Benito

Oh I like that idea Mini, pepper and strawberry are wonderful together.  Thanks.