November 3, 2020 - 1:19pm
Attempted a marbled loaf
I'm pretty happy with this marbled chocolate sourdough! I think next time, I need to pop some of the bigger gas bubbles while shaping before the cold retard, though, cause the holes are juuust a little bigger than I like. Does anyone have any tips on how to get more distinct marbling? I layered them in a lamination step before doing subsequent coil folds. Can you do coil folds and lamination near the end of the bulk ferment to minimize mixing, or is the gluten too strong for a lamination after some coil folds? any insight would be appreciated, thank you!
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dough colour separately and combine when shaping. Beautiful loaf!
what is your method of combining during shaping? I appreciate any tips! Thanks!
You could make snakes of different dough pieces and twist them together or braid them. Or make a snake (or many) from one dough and then wrap each in another dough colour, then stretch it out (or a group of them) and zig-zag into a loaf form. They also don't have to be perfectly round snakes. You can also cut them lengthwise and twist them stacking them together. You can pinch off lumps from each dough and make a big pile pressing it into a loaf, maybe add a fold or two to get a tight surface or save a good size part of one dough to blanket the pinched off dough balls to bring things together.
You can also stretch out two rectangles and stack them, laminate one on top of the other. Roll up for a spiral. or instead cut in half and stack again making alternate stripes (cut as many times as you want) turn the stack onto its side or give it a diagonal shove and/or roll into a loaf. Or once stacked, turn on side and press out into a rectangle and roll up again. So many different ways to go about it. You are only limited by your imagination.
Like mini mentioned - treat each separately - stretch them out a bit - lay on to of each other - real quick knead (old fashioned style) - go from there. Don't bother with any type of "folding" - besides not doing much it'll just integrate the 2 doughs too much and you'll start to lose the effect - less is better in this case. Enjoy!